OriginJaintia HillsGolden Milk Masala
Ground weeklyEntry No. 008Vegetarian
Roasted Cumin, Ground
4.8171 reviews
Bhuna jeera: Unjha cumin roasted in an iron pan until it darkens a shade, then ground coarse. Nutty, smoky and ready to sprinkle.
₹160for 100 g₹160 per 100 gInclusive of all taxes
Weight100 g
PackTin
1
- Free delivery over ₹1,499
- Dispatched within 48 hours
- Sealed returns within 7 days
- Secure checkout by Razorpay
Unjha in north Gujarat is the cumin market of the world. We buy bold, clean seed after the March harvest, roast it in small pans and grind it the same day.
The photograph shows the roasted seed before grinding.
- Origin
- Unjha, Gujarat
- Harvest
- 2025
- Notes
- toasted nuts, smoke, lemon
- Ingredients
- Cumin seed (Cuminum cyminum)
- Allergens
- None
- Diet
- Veg
Dispatched from Kochi within 48 hours, Monday to Saturday, and delivered in 3 to 7 working days. Delivery is free over ₹1,499; below that a flat charge is shown at checkout. Unopened, sealed items can be returned within 7 days. Opened or ground-to-order items cannot, unless they arrive damaged or stale: tell us within 48 hours with a photograph and we will replace or refund.
Folio 01Profile
Heat, flavourand where it grew
Heat
1/5Gentle
Tasting notes
- toasted nuts
- smoke
- lemon
Flavour profile
Origin and harvest
OriginUnjha, Gujarat23.80° N · 72.39° E- Harvest
- 2025
- Packed
- Mattancherry, Kochi
- Shelf life
- 9 months from the grind date
Folio 02Use it in
Whereto start
- 01Raita
half a teaspoon over the top with a pinch of chilli
- 02Chaat and fruit
with black salt and lime
- 03Jeera rice
stir 1 tsp through hot rice with ghee
- 04Buttermilk
a pinch with salt and mint
Folio 03Pairs with
Good company
Chosen by flavour: what shares the most notes with this entry, from other shelves first.
OriginJaintia HillsGolden Milk Masala
OriginPacked in KochiThe Nine-Drawer Spice Box
OriginThalasseryTellicherry Black Pepper
OriginBlended in KochiLedger Garam Masala
Folio 04From the order book
What cooks wrote back
Entry 01
The garam masala smells like my grandmother's kitchen. I use half of what I used to and the dal tastes fuller.
Entry 02
Ordered the pepper cracked on a Monday and the tin said it was ground on Tuesday. You can tell the moment you open it.
Entry 03
Proper saffron, deep red with no yellow bits. Ten threads coloured a whole pot of kheer.