Stand-up pouch
Cumin (Jeera) Seeds
₹63
Free shipping on orders of ₹499 or more
Kokora Cumin Seeds: whole jeera with a warm, earthy, nutty aroma for jeera rice, dal tadka, raita and everyday sabzis.
- Packaging
- Stand-up pouch
- Availability
- Sold out
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Cumin (Jeera) Seeds
- Net quantity
- 50g: 50g
- 100g: 100g
- 200g: 200g
- 500g: 500g
- MRP
- 50g: ₹63 (inclusive of all taxes)
- 100g: ₹126 (inclusive of all taxes)
- 200g: ₹249 (inclusive of all taxes)
- 500g: ₹494 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Cumin seeds (jeera)
- Allergen information
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Cumin Seeds are whole jeera: slim, ridged seeds with a warm, earthy aroma that turns nutty the moment they sizzle in hot oil. Jeera is the first spice into the pan in most Indian homes.
Use it in the tadka for dal, jeera rice, jeera aloo and almost any sabzi, or dry-roast and grind it for raita, chaas and chaat. Whole cumin also goes into garam masala, chole masala and pav bhaji masala blends.
Tip: let the seeds sizzle in hot oil until they turn a shade darker and smell nutty, about 20 to 30 seconds, then add the next ingredient before they burn.
- Best for
- Jeera rice, dal tadka, jeera aloo, raita, chaas, chole, sabzis, garam masala
- How to use
For a tadka serving four, add 1/2 to 1 teaspoon to hot oil or ghee and let it crackle before adding onions or the dal. For roasted jeera powder, dry-roast the seeds until a shade darker, cool and grind; sprinkle 1/2 teaspoon over a bowl of raita or a glass of chaas.
