Shahjeera
Shahjeera
Caraway seeds, are also known as Shah Jeera (Sajeera or Kala Jeera) and range in the hue from dark brown to black, which is extremely important. They are found mostly in Western Asia, Europe, and Northern Africa. The plant has finely split, fluffy white leaves with thread-like divisions, and grows on 20–30 cm stems for the most part, similar to other members of the carrot family. The main flower stalk is 40–60 cm tall, with tiny white or pink blooms in umbels, according to popular belief.
Caraway fruits (also known as seeds) are crescent-shaped achenes with five pale ridges that are roughly 2 mm long. Caraway, often known as Persian cumin (Carum carvi), is a biennial plant native to Europe and western Asia in the Apiaceae family. Caraway seeds are really fruiting of the plant, despite the fact that they are commonly referred to as seeds by people all over the world. The fruits are crescent-shaped, 2 mm long, black in colour, prickly to the touch, and have five distinct sorts of pale ridges on them.
The fruits have a strong, anise-like flavour and scent that originates from essential oils, primarily carvone and limonene, and are generally utilised whole. They are most commonly used as a spice in breads, particularly rye bread. Caraway is also often used in alcoholic beverages, casseroles, and a variety of other dishes, such as sauerkraut. It's also used to give cheeses a flavour boost.
How To Select Caraway Seeds, Shahjeera
- Caraway seeds look very similar to cumin.
- They are dark brown, and can be bought whole or ground.
- Look for whole seeds that are dark brown with light brown ridges.
- The Ground caraway seeds are also extremely dark brown colored.
Shahjeera Or Caraway Seeds Usages In Recipes
Shahjeera, also known as the caraway, which is high in health-promoting elements, minerals, vitamins, and anti-oxidants that serve as a potent digestive aid and assist to remove stomach gas, which is quite common. These are widely used in Indian cuisine for the production of masalas, curries, and side dishes. The fruits, which are normally used whole, have a strong, anise-like flavour and scent that derives from fragrant essential oils, primarily carvone and limonene, or so they believed.