With over 65 years combined experience, our team of executive chefs have worked at some of the world’s most recognizable hospitality brands, such as: Taj Group of Hotels, Intercontinental Hotels, Crown Plaza & The Sheraton of Saudi Arabia.
Versatile skills sets ranging from pan Indian cuisine to International cuisine.Our chefs have had hands on training with world’s renown master chefs: Sanjeev Kapoor, Manjit Gill and AS Qureshi.
About Shahi Jeera
Shahi Jeera is used extensively in medicines and in cooking too. This is darker and tastes much sweeter than normal jeera. It is used mainly in Tandoori dishes and in some specific Indian curries. Shahi Jeera is also used as an ingredient of masala tea, owing to its sweet flavour. It has a distinctive flavour than cumin so the two are not substitutes.
The fruits, usually used whole, have a pungent, anise-like flavour and aroma. They are used as a spice in breaks, especially rye bread. It is suggested to add seeds after a dish is cooked, as a long simmer may turn the flavour bitter. It has a sweet warm aroma with a flavour similar to aniseed and fennel. It can also be used in cakes, cookies, soups, omelets, rice and pasta dishes, cheese spreads and vegetable dishes.
Caraway seeds were customarily chewed to freshen breath. The essential oil extracted from caraway is used to flavour liqueurs, mouthwashes, toothpastes and chewing gums. It is also an important addition to Indian garam masala.
Caraway fruits may contain 3% to 7% essential oil. The aroma of the oil is mostly dominated by carvone(50 to 85%) and limonene (20% to 30%). The primary medical benefit of caraway is its effect on digestion. It is carminative which means it helps with gas and diestion. It is helpful to chew caraway seeds after heavy meal. It has been for colic as it is a light dedative and it can be used to settle a queasy stomach.
Main producer and consumer of cumin is India. It produces 70% of the world supply and consume 90% of that(which means that India consumes 63% of world’s cumin). Other producers are Syria(7%), Iran(6%) and Turkey(6%). The remaining 11% comes from other countries. In total, around 300,000 tons of cumin per year are produced worldwide. In 2007, India produced around 175,000 tons of cumin on an area about 410,000 ha.,i.e. the average yield was 0.43 tons per hectare.
