Its grave, simple perfume and fragile flavor made it a much loved in mughal kitchens. Shah Jeera is frequently perplexed with kalonji, which doesn’t go to the cumin kin at all.
FOOD DETAILS: an essential part of mughal cookery, it also gets a place in Bengali, Punjabi and kashmiri cookery.
INTEREST TREATMENT: shah jeera is known for its carminative properties. It’s as well said to treat tartness.