Ajika Kala Jeera (Black Cumin, Kala Jira, Shahi Jeera)

Kala jeera is used in small amounts because of its exotic, flowery flavor

Traditionally, Kala Jeera is used in sauces, curries and Indian rice dishes. It can also be used in small amounts to enhance the flavor of meats, soups and stews

Pure single spice, 100% natural, no preservatives

$4.95
Quantity : / Select? :
/ Add to Cart

The seeds have an anise-like flavor and aroma that comes from essential oils, mostly carvone and limonene. They are used as a spice in breads especially rye bread, which is denser because of the yeast-killing properties of the essential oil, limonene. Caraway is also used in liquors, casseroles, and other foods, especially in Central European and Northern European cuisine, for instance sauerkraut. It is also used to add flavor to cheeses such as havarti. Akvavit and several liqueurs are also made with caraway

Known as black cumin because of the shape of the seed. Kala jeera is used in small amounts because of its exotic, flowery flavor. It is often confused with jeera (regular cumin) and kalonji.

Integral to cooking year round, spices are supremely important to have in your pantry. It's impossible to imagine many dishes without their distinctive spices and seasonings. Whether you would like your dish flavored bold or subtle, spices add a taste dimension to meals that is simply irresistible.

Spices enhance the natural properties of foods and are an important part of the complex and magical flavors of ethnic cuisines. Spices are high in flavor yet low in fat, calories and sodium offer the opportunity to explore new tastes.

(close)

Black cumin

1. The cumin/jeera seed is almost always exposed to heat to release its wonderful aroma and flavor. 2. It is also used as a garnishing spice when it is dry roasted and coarsely ground and then sprinkled on yogurt salads/raita, Indian salads or kuchumbers 3. Most of the Indian lentils and beans will have cumin added to them. It imparts flavor and helps to digest beans and lentils 4. Heat Cumin and garlic in oil or ghee and add vegetables and potato, alternatively drizzle over cooked vegetables or potatoes 5. Add ground Cumin tangy lime or lemon or yogurt marinades for grilling and barbecues Cumin is frequently used in many Mexican dishes including chili con carne and tamales.

The Ajika Spice System: 1. The size of Ajika bottles is organized as to the extent of useage of the spice. Larger bottles for spices that are used in larger quantities and medium bottles for spices used in medium quantities and small bottles for spices used in small quantities. 2.The bottles have a wide mouth, so they may be opened and displayed on the cooking counter before cooking and a spoon may be used for the spices. When oil is sizzling, you need to add spices fast. The traditional small mouth tall jar storage system is too difficult to manage when quick decisions need to be made. With the traditional system one lands up putting the spice in the caps and having the steam from cooking destroy the essence of spices.