Cumin Seeds / Jeera
油の中でパチパチ踊る！土の香りとエキゾチックな芳香を放つ必須スパイス
Description
A super-important elongated brown seed spice used to transfer aroma to oil, put into heated oil in the very first step of curry making (tempering).
Classification: For Everyone,Whole Spice,Basic Spice
Shops selling Cumin Seeds / Jeera
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cumin seeds(Whole)
- Oil(or Ghee)
Instructions
- Put oil (or Ghee) in a pan/pot, heat firmly on medium.
- Toss a pinch of cumin seeds (Jeera) into the oil.
- Fine bubbles fizz around seeds, a savory earthy aroma rises with popping sounds. When slightly darkened (just before burning), quickly add next ingredients like onions to lower temp.
Learn more Substitutes, pairings, tips
Key spices
Substitutes at Japanese supermarkets
Caraway seeds (can substitute due to similar look and flavor)
Pairing
Aloo Jeera (Potato stir-fry), Starter for various curries
Trivia
[Trend] No exaggeration to say 90%+ of Indian cuisine starts with this spice. Called 'Jeera', possessing high appetite/digestion promoting effects, drunk daily as 'Jeera Water' in India besides being a spice.
Eating tips & etiquette
[Unique Eating] When eating curry, bite and crush the whole cumin seeds that entered your mouth with rice, enjoying the refreshing aroma escaping through your nose!
Allergen
None