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Shahi Jeera is frequently used in Mughalai cuisine, North Indian cuisine and has also become an integral part of culinary culture throughout India.
The name Shahi Jeera is derived from the popularity of Cumin in Mughal cuisine. Cumin has an earthy & heavy aroma, and a nutty taste when fried. Its growth ranges from Central Asia to parts of North India. Shahi Jeera can be used to flavour curries, rice preparations, vegetables and gravies.
.Use in rice preparations
.Use in gravies
.Use whole or in ground form KEYA is an ISO 22000:2005 HACCP and FSSAI certified company with organic certification for relevant products.
Starting with a variety of premium herbs, spices, sprinklers and seasonings, today KEYA has over 100 products across categories including instant soups, pickles and the ready to eat range of fruit and nut snacks.