Sanghvi Spices - Whole Cumin seeds | jeera (1kg) with Black mustard seeds (Rai) 200gram Free (1kg+200 gram) image-1
Sanghvi Spices - Whole Cumin seeds | jeera (1kg) with Black mustard seeds (Rai) 200gram Free (1kg+200 gram) image-2
Sanghvi Spices - Whole Cumin seeds | jeera (1kg) with Black mustard seeds (Rai) 200gram Free (1kg+200 gram) image-3
Sanghvi Spices - Whole Cumin seeds | jeera (1kg) with Black mustard seeds (Rai) 200gram Free (1kg+200 gram) image-1
Sanghvi Spices - Whole Cumin seeds | jeera (1kg) with Black mustard seeds (Rai) 200gram Free (1kg+200 gram) image-2
Sanghvi Spices - Whole Cumin seeds | jeera (1kg) with Black mustard seeds (Rai) 200gram Free (1kg+200 gram) image-3
Sanghvi Spices

Sanghvi Spices - Whole Cumin seeds | jeera (1kg) with Black mustard seeds (Rai) 200gram Free (1kg+200 gram)

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Description
  • No artificial colours and preservatives
  • Consistency in quality across the year
  • All Sanghvi spices are hygienically packed and rigorous laboratory tests to meet FSSAI food safety norms
  • An herb belonging to the cumin and parsley family, carom seeds (ajwain) are tiny, erect and oval-shaped with a sharp and penetrating taste.
  • It has been used since ancient times for its culinary, aromatic and medicinal properties. Carom seeds are mostly used in whole form, and very rarely as a powder. These are rich in fiber, minerals, vitamins, and anti-oxidants.
  • Its strong aroma and distinctive taste, ajwain is used in small quantities as part of the tadka for many dishes, especially dals and vegetables.
  • It goes well with chutneys, raitas, snacks, chaats, vegetables, and in curries, and may be combined with turmeric, paprika, cumin, fennel, and coriander for a flavorsome masala.


Cumin seeds are actually black cumin seeds, a variety thats much darker than the olive green seeds commonly sold. They have a sweeter smell and possess hints of caraway. Less bitter with a milder pungency, they offer the same buttery and earthy richness one wants from a cumin seed. Lightly toasting the seed in a dry skillet over medium heat will release the oils and allow the aromas and flavors to bloom. Afterward, use whole or mill in a spice grinder.

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