Cumin (jeera): seeds, ground cumin and what it is called in Poland

Cumin is a small, long, grey-brown seed with a warm, earthy and slightly bitter taste. In Hindi it is jeera (jira), and in Polish it is kmin rzymski. It is one of the base spices of Indian cooking: whole seeds are fried in oil at the start of a dish, and ground cumin goes into curries, dals, raita and spice mixes.

Cumin in Polish: kmin rzymski, not kminek

This is the one name to learn before you shop in Poland. Two different plants have similar Polish names:

• kmin rzymski (Cuminum cyminum) is cumin, the jeera of Indian recipes;
• kminek (Carum carvi) is caraway, the seed in rye bread and sauerkraut.

The seeds look alike, but the taste is very different. Caraway in a dal or a chana masala gives a flavour that most Indian cooks will notice at once. On Polish labels look for:

• kmin rzymski cały or nasiona: whole cumin seeds;
• kmin rzymski mielony or kmin mielony: ground cumin (cumin powder, jeera powder).

Two more names can confuse you in an Indian shop. Kala jeera or shahi jeera are darker, thinner seeds of a different plant, used in biryani and Mughlai dishes. Kalonji is nigella (czarnuszka in Polish), sometimes sold as "black cumin", although it is not related to cumin.

How to use cumin seeds

Whole seeds give the most flavour when you fry them in fat. This is the tadka (tarka, chhonk):

1. Heat a tablespoon of oil or ghee in a pan.
2. Add a teaspoon of cumin seeds.
3. When the seeds sizzle and turn a little darker (a few seconds), add the onion, or pour everything over a cooked dal.

Do not leave the seeds on the heat too long. Burnt cumin is bitter and spoils the dish.

You can also dry-roast the seeds in a pan and grind them. This is bhuna jeera, roasted ground cumin, which you sprinkle on raita, salads, chaat and the drink jal jeera.

Ground cumin

Ground cumin goes into the sauce together with other ground spices, for example turmeric and coriander. Fry it briefly so that it loses its raw taste. It is also part of garam masala, chaat masala and many ready-made blends.

Ground cumin loses its aroma quickly. Buy small packs, or grind the seeds yourself in small batches. Keep the spice in a closed jar, away from light and from the heat of the cooker.

Jeera rice: rice with cumin

This is the simplest dish where cumin is the main flavour.

Ingredients (2–3 portions):

• 1 cup basmati rice
• 1.5 cups water
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1 bay leaf, 2 cloves (optional)
• salt

Method:

1. Rinse the rice several times until the water is clear. Soak it for 20 minutes and drain.
2. Heat the ghee in a pot, add the cumin and the other whole spices. Fry for a few seconds.
3. Add the rice and stir for a minute so that the grains are coated with fat.
4. Pour in the water, add salt and bring to the boil. Cover and cook on low heat for about 12 minutes.
5. Take the pot off the heat and leave it covered for 5 minutes. Fluff the rice with a fork.

For help choosing the rice, read our guide basmati rice: types, brands and how to cook it.

A note on the name: jeerakasala (kaima) rice is not rice with cumin. It is a short-grain, fragrant rice from Kerala, used for Malabar biryani. The name comes from the shape of the grains, which look like cumin seeds.

Where to buy cumin in Poland

Little India sells whole seeds, for example TRS cumin seeds 100 g and the larger TRS whole cumin 400 g, and TRS ground cumin 1 kg. There is also India Gate jeerakasala rice. Little India has shops in Warsaw, Kraków, Wrocław and Gdańsk and ships orders across Poland.

Cumin is the first spice in our Indian spices starter kit.