Sakthi Cumin Powder 200g

Raita whisked in a steel bowl for Sunday lunch, a dusting of jeera on top.

• What: Ground cumin (seeragam powder)
• Pack: 200 g
• Brand: Sakthi Masala, Erode, since 1977
• Best for: Raita, buttermilk, dal, chaat and jaljeera

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

What it is

Sakthi Masala Private Limited, based in Erode, Tamil Nadu, was formed in 1997 and makes more than 50 spice and masala powders. The business began in 1977 as a small turmeric trading company.

This pack is just cumin, ground. It is warm and earthy, and it goes in at the end: stirred into dal, whisked into raita or buttermilk, or dusted over chaat. For tadka you still want whole seeds popping in oil; the powder is for finishing. Choosing between? Sakthi Cumin Powder for quick finishing; Heera Cumin (Jeera) Whole for tempering and home roasting; Sakthi Coriander Powder for body in gravies.

Tip: Dry-roast a spoon of the powder in a pan for twenty seconds before adding it to buttermilk. The smell doubles.

Goes well with: Heera Moong Dal Washed, Shan Chat Masala, Heera Kashmiri Chilli Powder

Cumin (jeera).

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