Jeera is the Hindi word for cumin (Cuminum cyminum). In Dutch: komijn or komijnzaad, the same spice found in Leiden cheese (Leidse kaas). In Indian cooking, jeera is the base of almost every tadka.
Is cumin the same as caraway?
No. Cumin (jeera) and caraway (Dutch karwij) are different plants that look alike. Caraway tastes sweeter and anise-like; Indian cooking needs cumin. Kalonji (nigella seed) is something else again.
How do you use jeera?
Fry whole cumin seeds for a few seconds in hot ghee or oil until they sizzle and smell fragrant, then add the rest. Sprinkle roasted ground cumin over raita and chaat.
Frequently asked questions
- What is jeera rice?
- Basmati rice cooked after briefly frying cumin seeds in ghee. A simple, fragrant side dish.
- How should I store cumin seeds?
- Dark, dry and airtight. Whole seeds keep their flavour longer than ground cumin.