The South Asian word for cumin — one of the most essential spices in Indian, Pakistani, and wider South Asian cooking. Zeera (also spelled 'jeera') refers to cumin seeds, which are toasted or fried in oil to release their warm, earthy, slightly peppery flavour at the start of countless curries, dals, and rice dishes. Jeera rice, zeera water (a digestive drink), and zeera biscuits are all beloved staples. If you're cooking South Asian food, zeera is non-negotiable.
She started every dal the same way — heating ghee in the pan, then dropping in a spoonful of zeera and listening for the crackle.
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(India, cooking) cumin.
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