Jodhpur Cumin Powder (Jeera Powder) | Small Batch, Bold Aroma

Jeera powder is probably the most-used spice in any Indian kitchen, and the difference between a stale pack and a freshly ground one is obvious from the first sniff. Our Cumin Powder is ground from Jodhpur cumin seeds in small batches, so the warm, earthy aroma and natural oils are still intact when you open the jar.

Rajasthani cumin from Jodhpur is known for its strong fragrance and deep flavour. This jeera powder carries that same character straight into your tadka, dal, sabzi or chaas without the extra step of dry-roasting and grinding at home.

Why This Jeera Powder Stands Out

• Ground from single-origin Jodhpur cumin seeds, not blended from multiple sources
• Freshly milled in small batches to lock in volatile oils and aroma
• Deep, earthy cumin flavour that holds up in slow-cooked curries
• No fillers, no added colour, no preservatives
• Available in 50 gm and 100 gm packs to match your cooking pace

How to Use Cumin Powder

• Drop into hot oil or ghee for an instant tadka in dals and sabzis
• Stir into curries, gravies and rajma halfway through cooking for depth
• Mix into dry rubs and marinades for paneer, chicken or kebabs
• Add a pinch to chaas (buttermilk), jaljeera or raita for a classic jeera punch
• Blend into chaat masala, sambar powder or your own spice mixes

Prefer grinding your own? Try our whole Jodhpur Cumin Seeds. Browse the full Powdered Spices collection or explore more from Rajasthan.

Cumin has been part of Indian home remedies for generations. It is commonly added to buttermilk or warm water after meals and used in everyday cooking for its distinct flavour. This is general traditional-use information, not a medical claim. Consult a healthcare professional for advice on any specific health condition.

Weight: 50 gm, 100 gm
Type: Ground cumin (jeera powder)
Source seeds: Jodhpur, Rajasthan
Processing: Freshly milled in small batches
Diet: Suitable for vegetarian and vegan diets

Drop into hot oil or ghee for an instant tadka in dals and sabzis.
Stir into curries, gravies and rajma halfway through cooking.
Mix into dry rubs and marinades for paneer, chicken or kebabs.
Add a pinch to chaas (buttermilk), jaljeera or raita.
Blend into chaat masala, sambar powder or your own spice mixes.
Store in an airtight container away from sunlight and moisture.

Best used within 6 months of the packing date for peak aroma and flavour. Store in a cool, dry place in an airtight container away from direct sunlight. Check the pack for the exact best-before date.