CUMIN SEEDS / JEERA

Cumin seeds are the dried fruits of the plant Cuminum cyminum, a small herb in the parsley family. They're slender, ridged, yellow-brown seeds with a strong, warm, earthy aroma and a slightly bitter, nutty taste that becomes fuller and more aromatic when dry-roasted. They're used whole or ground in many spice blends and dishes, especially in Indian, Middle Eastern, Mexican, and Mediterranean cooking, where they act as a key background flavor.

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What is the difference between regular Jeera vs Shahi Jeera?

Botanical Identity

• Regular cumin (jeera) – seeds of Cuminum cyminum.
• Shahi jeera / kala jeera – usually the seeds of Bunium persicum (sometimes loosely grouped under "black cumin"), a different but related plant.

Appearance

• Cumin – short, slightly plump, pale yellow-brown seeds with clearly visible ridges.
• Shahi jeera – thinner, more delicate, darker brown to almost black, often slightly curved, and a little smaller than regular cumin.

Flavour and Aroma

• Cumin – robust, earthy, slightly bitter, and very aromatic; it can easily dominate a dish if overused.
• Shahi jeera – more subtle and complex, with sweeter, slightly floral and nutty notes, giving a refined perfume rather than a strong punch.

Typical Uses and Substitution

• Cumin is an everyday workhorse for tadkas, dals, vegetable dishes, and spice mixes.
• Shahi jeera is used more sparingly to scent rich dishes like biryanis, pulaos, and Mughlai gravies, often added whole to hot ghee or oil.

You can substitute between them in an emergency, but the flavour profile will change: using regular cumin in place of shahi jeera, many cooks reduce the amount a little so it doesn't overpower the dish, while substituting shahi jeera for cumin will give a lighter, more aromatic result.