TRS Whole Jeera are whole cumin seeds (Cuminum cyminum) prized for their warm, earthy aroma and distinctive nutty, slightly bitter flavor with subtle citrusy notes. The small, elongated brown seeds are used across Indian, Middle Eastern, North African and Latin American cuisines to add depth and fragrance to savory dishes. Whole jeera retains its essential oils and aroma longer than ground cumin, making it ideal for recipes that call for tempering or for grinding fresh to release maximum flavor. These seeds are versatile in use, from flavoring rice, dals and curries to forming the base of spice blends, marinades, pickles and baked goods.

How to use: For a quick flavor boost, dry-roast whole jeera in a hot pan for a minute or two until fragrant and then add to dishes or grind to a powder. To temper (tadka), heat oil or ghee until hot and add whole jeera so it sizzles and releases its aroma before adding other ingredients. Use whole jeera directly in rice, stews, pickles and bread dough for bursts of flavor, or crush lightly with a mortar and pestle to sprinkle over salads and chutneys. Store in an airtight container in a cool, dry place away from direct sunlight to preserve freshness and aroma.