Swaad Cumin Whole 100g

Seeragam roasting dry in the iron kadai for rasam podi, the whole flat smelling of it.

• What: Whole cumin seeds (seeragam, jeera)
• Pack: 100 g
• Brand: Swaad
• Best for: Tempering, rasam, jeera rice, spice powders

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

What it is

Seeragam is the small, ridged, grey-brown seed behind half the tempering in an Indian kitchen. It goes into hot oil or ghee at the start of dal and jeera rice, into rasam, and roasted and ground into rasam podi and garam masala.

Whole, it is earthy and warm; toasted in a dry pan, it turns deeper and almost nutty, which is why so many people still grind their own. Choosing between seeds? Cumin for earthy warmth in tempering; fennel (sombu) for sweeter kurma and biryani; black mustard for the South Indian first crackle.

Tip: Let the seeds sizzle and darken one shade, no more. Burnt cumin turns bitter and spoils the whole dish.

Goes well with: Swaad Mustard Seeds Black, Heera Black Pepper Whole, Heera Coriander Whole

Cumin seeds

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