Jeera Sabut-Cumin Whole

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Sabut jeera, also known as cumin seeds, is a commonly used spice in Indian cuisine. It is used whole, rather than ground into a powder, and has a distinct flavor and aroma that is essential in many Indian dishes. Here are some common uses of sabut jeera in Indian cuisine:

1. Tempering: Sabut jeera is often used for tempering, which involves frying the spice in oil or ghee until it becomes fragrant and slightly browned. The tempered jeera is then added to dishes such as dal, chutneys, and curries for added flavour.

2. Rice dishes: Sabut jeera is a popular ingredient in rice dishes such as jeera rice and pulao. It adds a nutty and earthy flavour to the dish.

3. Curry dishes: Sabut jeera is commonly used in Indian curries, such as chicken curry or paneer curry. The whole seeds are added to the dish while it cooks, infusing the curry with its distinct flavour and aroma.

4. Spice blends: Sabut jeera is an important ingredient in many spice blends, such as garam masala and panch phoron. It adds a warm and earthy flavour to the spice mix.

5. Snacks: Sabut jeera is often added to Indian snacks such as bhel puri and masala peanuts. It adds a savory and slightly spicy flavor to the snack.

Overall, sabut jeera is a versatile spice that is essential in many Indian dishes. It is a popular spice in Indian cuisine

Sabut jeera, also known as cumin seeds, is a commonly used spice in Indian cuisine. Here are some of the names for sabut jeera in various Indian languages:

1. Hindi: Sabut jeera (साबुत जीरा)
2. Bengali: Jeere guḍi (জিরে গুঁড়ি)
3. Gujarati: Jeeru (જીરું)
4. Kannada: Jeerige (ಜೀರಿಗೆ)
5. Malayalam: Jeerakam (ജീരകം)
6. Marathi: Jeere (जीरे)
7. Oriya: Jira (ଜିରା)
8. Punjabi: Jeera (ਜੀਰਾ)
9. Tamil: Jeeragam (ஜீரகம்)
10. Telugu: Jeelakarra (జీలకర్ర)