Description:
Shajeera is actually the fruit of a biennial herb in the parsley family, known as Carum carvi. The seed is about 1/5inch long and tapered at the ends. The hard seed shells have five pale ridges.
How to select:
Shajeera has a pungent aroma and a distinctly sweet but tangy flavour.
Use:
Shajeera is a common flavouring for many kinds of rye bread. It is also used to flavour sauerkraut, sausage, cheese, cabbage, and soups. Also used in briyani, Pulao etc.
For enhanced flavour, lightly toast Shajeera before use in cheese dishes or potato salad. Shajeera are great for use in sauerkraut, soups, and stews; add Shajeera in the last 15 minutes of cooking for best flavour. Sprinkle Shajeera lightly over spice cakes before baking. Mix 1/4 cup melted butter with 1 to 2 teaspoons Shajeera; spread on French bread or pour over green beans.
How to store:
Shajeera Can be store in an airtight container.
Health benefits:
Shajeera are considered as a digestive aid.
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