Every Bengali remembers that one sound — the photon-photon of jeera crackling in hot mustard oil, followed by the warm, nutty aroma rising from the pan. It was the beginning of magic. Ma’s hand would reach for a small tin, worn from years of use, filled with freshly ground jeere guro that added depth and memory to every dish.

This Jeera Powder is just like that — hand-roasted, slow-ground, and filled with the earthy sweetness that defined your childhood meals. Whether it was aloo-posto, lau tarkari, or a bowl of tok dal on a rainy afternoon, that pinch of jeera gave the dish its soul.

This isn’t the bland, over-pulverised spice from supermarket shelves. It’s the kind you’d find in Ma’s spice drawer — still warm from the pan, full of aroma, and ground just enough to hold its essence.

Area of Procurement:
Sourced from small farms in Bankura and roasted in Kolkata kitchens

Specifications

Popular Dish:

A spoon in tok dal with a squeeze of gondhoraj lebu, or sprinkled over chaat and ghugni for that final touch. Add to lau ghonto or pui shaak, and the flavour takes you right back to those quiet weekday lunches with Ma, when the world outside could wait. You can even mix it with bhaja masala for puffed rice or telebhaja — because Bengali kitchens know that flavour is built in layers, and jeera is where it begins.