The flavor of Shahi jeera is a marriage of hotness and spiciness with a hint of citrus. The combination is ideal for the bitter cold of winter, when it’s soothing to eat something that burns as it goes down. It’s also very good in summer, when you can use the heat to keep cool.
The special ingredient in shahi jeera is black cumin, which grows wild in Iran and Afghanistan. Its seeds have a sharp, resinous flavor and a mouth-numbing heat that lingers for an hour or more after you’ve swallowed them. These properties make black cumin seeds an excellent digestive aid – and also make them a very effective weapon against food poisoning.
The combination of black cumin and cinnamon is common in Iranian cooking, where in addition to being eaten plain on bread it’s used to flavor rice dishes, stews, and even ice cream. Like the spice mixture garam masala, shahi jeera isn’t fixed; every cook has his own recipe. In fact, one reason shahi jeera is so popular among Iranians may be that it’s not really so much one spice as several: black cumin; cinnamon; nutmeg; cloves; cardamom; and Sichuan pepper.
Indian cuisine is known for its unique flavor, hot and spicy taste. It is much more than the sum of its flavors. The marriage of flavors can be described as a harmony. For instance, in the case of Shahi Jeera, the blending of sharpness of black cumin with heat of green chilies at its best.
In this recipe, we will learn how to make a traditional dish in Indian cuisine – Shahi Jeera (Indian Cumin seeds). It is a mixture of roasted cumin seeds powder with green chilies and some spice powders.
It is mostly served along with paranthas (Indian flat breads), but it also goes well with pulaos (rice cooked in flavored stock), raitas (yogurt based condiments) and even khicharis (rice and lentil preparations).
The way this dish is made may vary from state to state in India; for example, the quantity of cumin may differ from one state to another. Also the use of fenugreek leaves or not may vary from region to region.
One of the most popular spices in Indian cuisine, jeera is an essential ingredient in most chaats. But it doesn’t have to be a standard element in your diet. Spice up your meals with this awesome recipe for shahi jeera chaat.
Shahi jeera chaat is a very popular dish among street food lovers. It has a wonderful combination of hot and spicy flavors that are sure to leave you asking for more. The dish is typically served as a starter and usually prepared with roasted cumin, red chili powder, black salt and lemon juice.
Jeera is the Hindi word for cumin seeds, which are usually paired with coriander seeds or dried coconut to add a pungent taste to curries and side dishes such as dals or biryani rice. The seeds are also commonly used in pickling and even added to tea blends. When roasted, cumin seeds have a nutty aroma that is difficult to resist, making it easier to understand why they are one of the most popular spices globally.
Shahi jeera is a variety of black cumin that has a strong flavor, but is not hot. It is an ingredient in many Indian dishes, including dosas and koftas. The key is to use it sparingly. Too much will overpower the dish.
Shahi jeera comes in two forms: whole and ground. The whole seeds have a longer shelf life than the ground version, which loses its flavor quickly when exposed to light or air. Ground shahi jeera should be transferred to an airtight container as soon as you get it home from the store, and used within a few months. The whole seeds have a much longer shelf life and can be stored for up to a year, after which they lose their flavor.
Shahi jeera does not have a particularly long shelf life because it contains essential oils that can go rancid, especially in warm weather. If you buy some shahi jeera seeds, keep them cool until you are ready to use them. Then put them in an airtight container and store them in your refrigerator or freezer until you are ready to use them; this will prolong their shelf life by several months.
Shahi jeera works well with other spices like coriander, cayenne pepper, ginger
Shahi jeera is a mixed spice powder that is used in North Indian dishes. The word shahi means royal and the word jeera is cumin seeds. This spice blend is typically used in royal Mughlai cuisine. You can replace it with garam masala but then you will miss out on its fiery taste.
This spice mix is also used in many other cuisines such as Thai and Nepali. It can also be found in African recipes such as Ethiopian, Somali and Somalian cuisine, where it is referred to as berbere or perbere.
The shahi jeera recipe has many variations, depending on the region of its origin. However, it always contains cumin seeds and black pepper powder. Some also contain green cardamom seeds, cloves, coriander seeds and/or cinnamon sticks.
Shahi jeera recipe: You can make your own shahi jeera spice blend by mixing equal parts of cumin seeds, coriander seeds and black peppercorns with a pinch of cinnamon powder and cardamom powder. Store it in an airtight container (preferably glass) to retain its flavor for 2-3 months.
You can use shahi jeera as a dry rub or
Shahi jeera (also spelled jeera) is a spice blend used in India for hundreds of years. It is a combination of cumin and coriander seeds, roasted or fried in oil or ghee, ground into a coarse powder, and mixed with black pepper. The resulting spice blend is both pungent and spicy, but also has a rich fragrance which makes it unique and versatile.
Shahi jeera is made by roasting cumin seeds and coriander seeds separately on low heat, then grinding the two together. The two flavors meld well together, with the deep roasted earthiness of cumin balancing out the bright citrus aroma of coriander. The combination of cumin and pepper gives the flavor a slight bite that contrasts perfectly with sweeter dishes like stews or curries.
Shahi jeera can be sprinkled on top of meats before cooking, added to marinades, or stirred into vegetable dishes at the end of cooking time for extra zing!
The old woman frowned slightly, and the wrinkles on her face deepened. I had the feeling that she was looking into my heart and mind, trying to read my intentions. Then she said something I didn’t quite understand. She didn’t speak English, and I don’t speak Hindi. But it sounded like, “The king of spices can be very dangerous in the wrong hands.”
I asked her what she meant by that, but she just shrugged slightly and went back to work. Her grandson took a small bag filled with spices out of one of the racks, opened it up, and started filling our bags with shahi jeera.
The name shahi jeera is Urdu for “royal spice.” It is also called caraway seed, though that is its botanical name (Carum carvi). Shahi means “king” in Hindi; jeera means “spice” in Urdu. In Tamil, another Dravidian language spoken in South India, it’s called karu maram or just karu.
But shahi jeera is more than just a spice. It is an integral part of Indian cooking—especially Punjabi cooking—and forms the basis for numerous dishes.
Shahi jeera is almost always used