Cumin

I grew up in Gujarat, and as a child I had the opportunity to visit Unjha, a district in North Gujarat famous for growing tons of cumin seeds that are supplied all over India and abroad. The seeds are harvested around the festival of Holi in March. Cumin seeds have a warm, sharp and earthy flavor and are an integral part of Indian cooking. The whole seeds are used for tempering or seasoning. To make this seasoning, known as tadka, the seeds are cooked in hot oil or ghee to infuse the oil with their flavor before pouring over the dish. Roasted cumin seed powder is commonly sprinkled over raita before serving. It has a very sharp and strong aroma that wafts through your house. The seeds are rich in iron and incorporating them into your diet helps support your immune system.