Cumin Seeds
साबुत जीरा
Whole cumin seeds (jeera) are the most fundamental spice in Indian cooking after turmeric. Warm, earthy, slightly bitter, nutty flavor released by dry roasting or frying in hot oil. Used in tadka, masalas, breads, rice, and virtually every savory Indian preparation. Rajasthani cumin from Barmer is the premium grade.
Ayurveda view: warming nature — calms Vata and Kapha, increases Pitta.
Also known as
- Banglaজিরা
- Gujaratiજીરૂ
- Kannadaಜೀರಿಗೆ
- Malayalamജീരകം
- Marathiजिरे
- Odiaଜିରା
- Punjabiਜੀਰਾ
- Tamilசீரகம்
- Teluguజీలకర్ర
- Urduزیرہ
These names are machine-written. Local words may differ a little.
