Whole cumin, known as jeera, is one of the cornerstone spices of South Asian cooking. This case is 20 x 100g, meaning twenty individual 100g packs, a size that keeps the seeds fresh and lets a kitchen open one pack at a time rather than a single large tub. Whole seeds hold their warm, earthy aroma far longer than ready ground cumin and let you toast and grind to order.
Serving and uses: crackle the seeds in hot oil or ghee at the start of a tarka until fragrant and just golden, taking care not to burn them. Dry toast in a pan and grind for garam masala and other blends, stir whole seeds into pilau and jeera rice, or add to raitas and chaats. Their flavour deepens noticeably once toasted.
keep in a cool, dry cupboard in a sealed pack or airtight jar, away from heat, steam and strong smells.
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