Enesar Shahi Kala Jeera is premium whole black cumin (Bunium persicum) seeds selected for their strong, refined aroma and authentic taste. These slender dark seeds are distinct from regular cumin (jeera) and from black onion seed (kalonji); they offer a milder, sweeter and more aromatic profile with subtle caraway-like and warm earthy notes that elevate rice, biryani, pulao and rich gravies without overpowering other spices. Commonly used in Kashmiri and North Indian cuisine as well as in specialty spice blends, Enesar Shahi Kala Jeera is ideal for tempering in ghee or oil, for grinding into masalas, and for finishing delicate preparations to add a fragrant, slightly nutty nuance. Packaged to preserve freshness, the whole seeds retain optimal flavor when stored in an airtight container in a cool, dark place away from heat and moisture.

To use Enesar Shahi Kala Jeera, add a small quantity while tempering: heat a little oil or ghee and gently fry 1/2 to 1 teaspoon of whole seeds for a dish serving four people until they release their aroma, then continue with your recipe. For biryani or pulao, fry the seeds briefly with whole spices before adding rice; for dals and curries, include them in the tadka/tempering at the start or end of cooking. You can also lightly crush or grind the seeds to blend into marinades, spice mixes, or warm infusions—use sparingly, as a little goes a long way.