Schani Jeera Whole is whole cumin seeds (Cuminum cyminum) prized for their warm, earthy aroma and slightly nutty, peppery flavor. Commonly used across Indian, Middle Eastern, North African and Latin American cuisines, these intact seeds release a deep, savory fragrance when heated and can be used whole for texture or ground for a more uniform spice. Whole cumin retains its essential oils and flavor longer than ground cumin, making it a versatile pantry staple for tempering, spice blends, marinades, breads, pickles, stews and rice dishes. Store in an airtight container in a cool, dry, dark place to preserve aroma and flavor; whole seeds typically maintain best quality for up to one to two years.

To use Schani Jeera Whole, add the seeds whole to hot oil or ghee and heat until they sizzle and become fragrant—this “tempering” releases their essential oils and infuses the dish; be careful not to burn them. For a toasted, deeper flavor, dry-roast the seeds in a skillet for one to two minutes until aromatic, then grind if a powder is needed. You can also add whole seeds directly to boiling rice, soups, stews, or pickling brines for subtle flavor and texture, or grind them fresh to make spice blends and rubs.