Description

Jeera powder is stronger than dhania and used in smaller amounts, usually a teaspoon where you would use a tablespoon of coriander.

Because ours is roasted before grinding, it can also be used raw: sprinkle it over yoghurt raita, sliced onion, or a plate of chaat without cooking it further.

In cooked dishes, add it with the other ground spices and give it thirty seconds in the oil.