Jeera: meaning, definitions and examples
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jeera
[ ˈdʒiːrə ]
cooking spice
Jeera, also known as cumin, is a spice made from the dried seeds of the Cuminum cyminum plant. It is commonly used in various cuisines around the world for its distinctive warm and earthy flavor. Jeera can be used whole or ground, and it is a key ingredient in many spice blends and curries.
Synonyms
cumin, cumin seed.
Examples of usage
- Add jeera to the rice for extra flavor.
- The recipe calls for toasted jeera seeds.
- Jeera powder is often used in Indian dishes.
- She sprinkled jeera over the salad.
- He loves the aroma of roasted jeera.
Etymology
The word 'jeera' originates from the Sanskrit term 'jeeraka,' which refers to the cumin seeds. Cumin has been used as a spice and a medicinal plant since ancient times. It was known in ancient Egypt, where it was used in the mummification process and in cooking. The popularity of jeera spread throughout the Mediterranean and Asia due to trade and exploration, becoming a staple in various cuisines. Over time, the word evolved in different languages, reflecting local names for the spice. As a cooking ingredient, jeera remains essential in many cultural dishes, particularly in Indian and Middle Eastern cuisines, where it is often toasted to enhance its flavor. The distinct taste of jeera makes it a favored spice in spice blends, contributing to the culinary heritage of regions around the world.