Cumin Jeeragam Jeera
Also called: சீரகம் · जीरा
Fragrant whole cumin seeds, a kitchen staple.
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About this product
Fragrant whole cumin seeds, a kitchen staple.
Cumin (jeeragam) is used for tempering, rasam, jeera rice, raita and masalas. The warm, earthy aroma makes it a kitchen staple.
Why you will love it
- Warm, earthy aroma
- Used for tempering, rasam, jeera rice and masalas
- Whole seeds for fresh flavour
- Available in 50 g, 100 g, 200 g and 1 kg
Nannilam The Good Earth is an organic food store in Sholinganallur, OMR, Chennai, serving families for over 6 years. We source with care and pack fresh for you.
Nutrition
Per 100 g (approx.)
- Energy
- ~375 kcal
- Protein
- ~18 g
- Carbohydrate
- ~44 g
- Fat
- ~22 g
- Fibre
- ~11 g
How to use
Splutter in hot oil or ghee for tempering, or dry roast and powder for raita, rasam and masalas.
How to store
Store in an airtight jar in a cool, dry place away from sunlight and moisture. Whole spices keep their aroma for longer than powders. Use within the best-before date on the pack.
Questions
Cumin or fennel?
Cumin is earthy and savoury. Fennel (sombu) is sweet.
How do I make jeera water?
Soak a spoon overnight or boil briefly, then strain.
Nutritional values are approximate and may vary by batch. Product benefits are traditional uses and are not a substitute for medical advice.
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