Roasted Cumin Powder

We roast our jeera before grinding it. That extra step is what gives it that deep, smoky aroma that raw grinding simply doesn't give you. Open the pack and you'll notice it immediately.

Use it in dals, curries, raita, chaas. Finish a dish with a pinch and notice the difference.

Recipe tip: Add a pinch to fresh curd with salt and chopped coriander. The simplest raita you'll make and the roasted cumin does all the work.