Cumin Seed
Jeera (Zeera)
Grown across the sandy, dry-farmed belts of Gujarat and Rajasthan and graded at Unjha, the world's largest cumin market, these are bold-grade whole seeds with a naturally high cuminaldehyde content. Expect a deep, savoury aroma that blooms the moment the seeds hit hot oil or ghee. Use whole for tempering, or dry-roast and grind for an earthier, more concentrated finish.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Gujarat & Rajasthan, India
- Bold whole seed, 99%+ purity
- Whole sun-dried seed
- 3.5-4% cuminaldehyde-rich
- Steam-sterilised · ETO-free · lab-tested
- 18-24 months, ambient
Also known as · Comino · Cumino · Cuminum cyminum · Zeera
How to use it
Tempering (tadka) in dals, curries and rice
Dry-roasted and ground for spice blends and raita
Infusing oils and ghee at the start of a dish
Seasoning roasted vegetables and breads
Base note in garam masala and tandoori rubs
Questions
- Is jeera the same as cumin seed?
- Yes. Jeera (also spelt zeera) is the Hindi name for the whole seed of Cuminum cyminum, sold in the West simply as cumin seed. They are one and the same spice.
- What does 'bold grade' mean?
- Bold grade refers to larger, fuller, unbroken seeds. Bigger seeds hold more essential oil, so they crackle more vividly in hot fat and deliver a stronger, cleaner aroma than smaller machine-run grades.
- Should I use the seeds whole or ground?
- Both. Whole seeds bloomed in hot oil or ghee give a nutty, rounded warmth; dry-roasting and grinding releases a sharper, smokier intensity ideal for finishing dishes and blends.
