BLACK JEERA -KALA JEERA - PAHADI JEERA

Black jeera, also known as pahadi jeera ,Arabic: الكمون الأسود (Al-Kamoon Al-Aswad) / Malayalam: കറുത്ത ജീരകം (Karutha Jeerakam) / Tamil: கருப்பு ஜீரா (Karuppu Jeera) / Kannada: ಕಪ್ಪು ಜೀರೆ (Kappu Jeere) / Urdu: کالی زیرہ (Kaali Zeera) or Carum carvi, is a fragrant spice that is often confused with black cumin. Native to the Himalayan region, black jeera features small, dark seeds with a distinctive flavor profile that combines earthy, slightly sweet, and peppery notes. Widely used in traditional Indian and Nepalese cuisine, it is a key ingredient in various dishes, including curries, pickles, and rice preparations.Beyond its culinary applications, black jeera is valued for its potential health benefits. It is rich in antioxidants and is believed to aid digestion, boost immunity, and possess anti-inflammatory properties. Traditionally, it has been used in herbal remedies to alleviate respiratory issues and enhance overall wellness. With its unique flavor and health-promoting qualities, black jeera is a cherished spice in many kitchens, adding both taste and nutrition to a variety of dishes.