Kala jeera

Kala Jeera
You Are Here: cooking terms / K / Kala Jeera
Recipe Collections ...

The most common Indic name for this spice is kala jeera [à¤-ाला जीरा] 'black cumin'; the same name is, most often in English, sometimes given to an entirely unrelated spice, nigella (also called onion seed).

The black seeds (Kala Jeera) are seldom used. Both can be used whole or ground. Curry. The only word in this glossary to have no direct translation into any of the sub-continent's fifteen or so languages.

black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin.

Cumin: There are two types of seeds: white and black. The white seeds are a very important spice in Indian cookery. The black seeds (Kala Jeera) are used in Chinese cooking. Both can be used whole or ground.

See also: Sauce, Rice, Spice, Fenugreek, Garlic