Ground Cumin
Jeera Powder
Milled from bold-grade cumin grown across the arid plains of Gujarat and Rajasthan and traded through Unjha, the world's great cumin market. The dry, sun-baked climate concentrates the cuminaldehyde oils that give jeera its deep, toasty aroma and gentle bitterness. Ground fresh, it is the backbone of curries, dals and spice rubs the moment it hits warm oil.
100 g250 g500 g
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.
100 g250 g500 g
- Gujarat-Rajasthan belt, India
- Bold seed · Europe / Singapore quality
- Finely milled powder
- Unjha, Gujarat
- Steam-sterilised · ETO-free · lab-tested
- 9-12 months; flavour is best fresh
Also known as · Jeera powder · Cumin powder · Comino molido · Cuminum cyminum
How to use it
Seasoning curries, dals and bean dishes
Spice rubs for grilled and roasted meats
Tempering and tadka with whole and ground spices
Flavouring yoghurt raitas, chutneys and dips
Questions
- Is jeera powder the same as ground cumin?
- Yes. Jeera is the Hindi name for cumin, so jeera powder and ground cumin are the same spice. Ours is milled from bold-grade Gujarat-Rajasthan seed traded through Unjha.
- Ground or whole cumin, which should I use?
- Both have a place. Whole seeds are toasted or tempered in oil for a nutty pop, while ground cumin blends smoothly into sauces, rubs and marinades. Ground cumin loses aroma faster, so buy little and use it fresh.
- Why does the aroma fade over time?
- Cumin's character comes from volatile oils, chiefly cuminaldehyde, that dissipate once the seed is ground. Store it cool, sealed and away from light, and replace it every nine to twelve months for the fullest flavour.
