Jeera, or cumin, has a warm, earthy flavor with a slightly nutty and peppery taste. It is often described as aromatic and adds depth and complexity to dishes.
The Tamil name for fennel seed is "Perunjeeragam."
Talcum powder or baby powder is a common type of powder that is often packaged in a bag for easy application.
No, carrom powder and borax powder are not the same. Carrom powder, also known as "carrom board powder," is a fine powder used to reduce friction on a carrom board, typically made from a mixture of talcum powder and other substances. Borax powder, on the other hand, is a mineral and a common household cleaning agent and pesticide, known chemically as sodium borate. They serve different purposes and are made from different materials.
For example the melting of this powder.
Cumin is cheeragam/jeeragam in Tamil - jeera in Hindi
Cumin seeds are known as zeera (जीरा) in Hindi:- black cumin is called kala zeera;- brown cumin is called safed (white) zeera.Jeera-- pronounced: 'G'-ra.
jeera
Cumin seeds are also known as 'Jeera' in Hindi.
JEERA, as in e.g. jeera chicken or dhana/jeera which is a coriander seed/cumin seed spice mixture used in a lot of gujarati/indian cooking mixes.
Jeera, also known as cumin, is a spice made from the seeds of the Cuminum cyminum plant. It has a distinct earthy flavor and is commonly used in various cuisines, particularly in Indian, Middle Eastern, and Mexican dishes. Jeera is not only valued for its culinary uses but also for its potential health benefits, including aiding digestion and possessing anti-inflammatory properties. The seeds can be used whole or ground into a powder.
Jeera Jarernsuk was born on 1985-05-18.
The Hindi word for cumin seed is "जीरा" (jeera).
coriander seed in Hindi is jeera. Jeera is famous food ingredient.
Cumin seeds are also known as 'Jeera' in Hindi.
No. Jeera is a dicotyledonous seed
Yes, shah jeera and kala jeera are different spices. Shah jeera, also known as caraway seeds, is lighter in color and has a milder flavor, often used in Indian and Middle Eastern cuisines. In contrast, kala jeera, or black cumin, is darker and has a more intense, earthy flavor. While both belong to the cumin family, they are used in different culinary contexts.