Cumin
Unjha Cumin Seeds
Export-grade Unjha jeera, cleaned to under one percent foreign matter.
₹110
Inclusive of all taxes
Unjha in Gujarat is the largest cumin market in the world, and the grade that leaves it for export is noticeably different from what is sold loose domestically: fuller seed, uniform colour and almost no stalk or grit.
We buy that export grade and clean it further with gravity separation and sieving, bringing foreign matter below one percent. The seeds are whole, slightly curved and dark khaki rather than grey; grey usually means old stock or over-drying.
Cumin needs heat to release itself. Dry-roast it briefly before grinding, or drop it into hot oil at the start of a tempering and wait for the seeds to darken by a shade and start to smell nutty, which takes seconds rather than minutes. Overshoot and it turns acrid.
We buy that export grade and clean it further with gravity separation and sieving, bringing foreign matter below one percent. The seeds are whole, slightly curved and dark khaki rather than grey; grey usually means old stock or over-drying.
Cumin needs heat to release itself. Dry-roast it briefly before grinding, or drop it into hot oil at the start of a tempering and wait for the seeds to darken by a shade and start to smell nutty, which takes seconds rather than minutes. Overshoot and it turns acrid.
100% cumin seed (Cuminum cyminum), export grade, gravity cleaned.
No polish, oil coating or additive.
No polish, oil coating or additive.
Export-grade seed cleaned to under one percent foreign matter.
Full, uniform seed with strong aroma when roasted.
No oil polish, which is often used to make old seed look fresh.
Whole form keeps far longer than ground cumin.
Full, uniform seed with strong aroma when roasted.
No oil polish, which is often used to make old seed look fresh.
Whole form keeps far longer than ground cumin.
Tempering: half a teaspoon in hot oil until it darkens slightly.
Roast and grind for raita, chaat and buttermilk.
Jeera rice: one teaspoon per cup of rice.
Store whole and grind as needed for the best aroma.
Roast and grind for raita, chaat and buttermilk.
Jeera rice: one teaspoon per cup of rice.
Store whole and grind as needed for the best aroma.
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