Heera Cumin (Jeera) Whole 300g

Seeragam spread on a steel plate by the window, each small stone picked out by hand.

• What: Cumin seeds (seeragam), whole
• Pack: 300 g
• Brand: Heera
• Best for: Tadka, rasam, jeera rice, spice blends

Cumin, also called seeragam (Tamil) · jeerakam (Malayalam) · jeerige (Kannada) · jeelakarra (Telugu) · jeera (Hindi, Punjabi) · jire (Marathi) · jiru (Gujarati) · jeere (Bengali).

What it is

Heera comes from P&B (Foods) Ltd in Bradford, which calls itself one of the largest independent wholesale distributors of Asian foods in Britain and Europe. This is the larger 300 g pack of whole cumin, for kitchens that go through a lot of it.

Seeragam is the seed that crackles in ghee for dal and jeera rice and goes whole into rasam. Raw, it is warm and slightly bitter; fried or dry-roasted, it turns toasty and deep. Choosing between whole seeds? Cumin for dal, rasam and jeera rice; black mustard for South Indian tempering; kalonji for naan and pickles.

Tip: Dry-roast a spoonful until it darkens a shade, crush it, and sprinkle over curd or buttermilk with a pinch of salt.

Goes well with: Heera Toor Dal Plain, LG Asafoetida (Hing) Cake, Tilda Pure Basmati Rice

Cumin seeds

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