These aromatic seeds are popular in most hot countries, paricular Egypt, Morocco, Mexico and India - where they are referred to as Jeera. Roast the seeds to release and enhance their warm, nutty flavour before adding to curries, stews, cous cous or your favourite tagine recipe. Also, well used in pickling processes. We recommend pounding with a pestle and mortor to release the flavours prior to adding at the beginning of the cooking process.   

| WEIGHT: 20G |