Jeera Whole, Cumin Seeds 100g

Jeera is the seed that starts most tadkas. Kitchen Yoga Jeera Whole (cumin seeds). 100g.

In the Kitchen: Heat ghee or oil, add a teaspoon of seeds and wait until they sizzle and turn a shade darker, then add onions, or pour the tadka straight over a pot of Dal Tadka. Stir them into jeera rice, jeera aloo and spiced chaas. Dry-roast a few spoonfuls in a pan, let them cool and grind them for raita and chaat; roasted ground cumin tastes deeper and nuttier than raw. Cumin is also one of the usual spices in garam masala, so if you make your own blend, these seeds go in with coriander, cardamom, cloves and cinnamon.

In German: Jeera heißt auf Deutsch Kreuzkümmel (Cumin), nicht zu verwechseln mit Kümmel.

Good to Know: Kreuzkümmel and Kümmel (caraway) look alike but taste quite different, so check the label in German shops. Whole seeds keep their aroma longer than ground, so grind small batches as you need them. Keep the pack closed and away from the stove.