Jeera

Jeera, also known as cumin, is a spice derived from the dried seeds of the *Cuminum cyminum* plant. It is a staple in cuisines worldwide, particularly in South Asian, Middle Eastern, and Mediterranean cooking. jeera possesses a distinctive warm, earthy, and slightly bitter flavor profile, often described with nutty undertones. The spice is available whole, ground, and as an oil extract. Its use goes beyond culinary applications; traditionally, jeera is believed to possess various health benefits and is sometimes used in traditional medicine. The color of jeera varies from light to dark brown, depending on the region of origin and processing. Its aromatic character is released when dry-roasted or gently heated in oil.

Jeera meaning with examples

• The aroma of the jeera was the first thing that greeted me upon entering the Indian restaurant. It was added to the lentil curry giving it an earthy and comforting flavour. The chef explained how essential jeera is to the overall flavour and fragrance profile.
• In the Moroccan tagine, jeera played a central role alongside the other warm spices like cinnamon. The ground jeera was generously sprinkled over the vegetables and meat before slow-cooking, infusing the dish with its signature warmth and depth. The outcome was absolutely delicious.
• The recipe for the cumin-spiced chicken called for both whole and ground jeera. The whole seeds were toasted to bring out their flavor, then added to the marinade, while ground jeera was used to coat the chicken before grilling. The chicken had an amazing taste.
• I added a pinch of jeera to my morning smoothie for a unique flavor twist. Initially skeptical, I was surprised by how well the earthy notes of the jeera complemented the other ingredients. It was an experiment that I would definitely try again.