Cumin, known as jeera in South Asian kitchens, is one of the most used whole spices in the trade. This is the Indian type, sold whole so the flavour stays fresh until you toast or fry it. The 6X700G format means a case of six 700g packs, and the 10/120 code is the supplier case configuration used for ordering. Whole seeds keep their aroma far better than ground cumin, which is why kitchens buy them like this.
Cooking: Toast the seeds in a dry pan until fragrant, then grind for garam masala and rubs, or drop them straight into hot oil at the start of a dish to flavour the fat. A pinch lifts rice, roasted vegetables, dals and yoghurt dips.
Store in a cool, dry place out of direct light and reseal the pack after each use to protect the aroma.
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