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Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

  • About
The green or ochre, elongated ridged seeds of a plant of the parsley family. It has a peppery, slightly bitter flavour and is very aromatic. To intensify the flavour, dry-roast the seeds until aromatic, before crushing them. Best freshly ground for each dish. Available whole or ground. Kala jeera are a black variety.

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