ly. Two typesblack and white are available. White ones are generally used in curries and other large varieties of food. The black ones known as Shah Jeera are more pungent and mostly used in pulao and biryani. This spice is widely used in most Indian, Pakistani and Bangladesh dishes, also in Middle Eastern, North African preparations, used in Spanish stews and American pies.Cumin has a distinctive, slightly bitter yet warm flavour.
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