Jeera, or cumin, is a popular spice used in cooking worldwide. There are two main types of jeera:
1. Black Cumin (Kala Jeera): This variety has smaller, darker seeds. It has a slightly stronger, more earthy flavor compared to regular jeera. Black cumin is often used in Indian, Middle Eastern, and Mediterranean dishes. It's especially good for rich curries, meats, and stews.
2. White Cumin (Regular Jeera): This is the more common variety with pale brown, elongated seeds. It has a warm, nutty flavor and is widely used in Indian, Mexican, and other cuisines. White cumin is often used to season rice, lentils, vegetables, and spice blends like garam masala.
Both types of Jeera Goli online are valued for their distinct flavors and are used to add depth to a variety of dishes, either whole or ground.
Comments
Post a Comment