Omega Cumin Whole: cumin seeds for tadka, jeera rice, dals and fresh-ground spice. Single 1 kg pack.
Whole cumin seeds are the backbone of tadka in Indian cooking: fried in hot oil or ghee until they crackle, they flavour jeera rice, dals, potatoes and vegetable dishes. They are also used in Mexican and Middle Eastern cooking, breads and pickles. Toast and grind them fresh for the most aromatic cumin powder. Take care not to burn the seeds; they turn bitter quickly. Cumin seeds are the dried fruits of a plant native to the Irano-Turanian region and are used whole or ground across many cuisines. Whole seeds keep their aroma well in an airtight jar kept in a dark cupboard. Jeera rice simply needs a teaspoon of seeds crackled in ghee before the rice and water go in. In Mexico, Morocco and the Middle East, toasted seeds also season breads, cheese, pickles and spice rubs for lamb and chicken.
