ShahJeera, Caraway Seeds

Spice no. 16 

ShahJeera by the name you might feel we have jeera then what is this Shahjeera why is it used in a blend that has jeera already? To add to the confusion the name causes they even look similar but they are not the same. Look close Jeera is lighter brown where as Shah jeera is darker in color. The seeds when held closer will reveal that Shahjeera is a delicate slightly curved seed. This gives it the biological name Carum curvi. Whereas Jeera is Cuminum cyminum.

Jeera or Cumin as we know imparts a very strong flavour and aroma for more subtle uses Shahjeera is prefered choice. Shahjeera is used in Mughlai dishes and Persian influenced cuisine in India. This Shahjeera is cultivated in Middle Eastern countries and Europe. Finland alone grows 25 % of the worlds Caraway seeds. These are used in Germany, France and Russia to flavour breads, casseroles and desserts too. 

In India however the use is limited to savouries and pickling. It is tastes similar to licorice and feels like a cross of cumin and fennel. It works as a carminative and hence important in folk medicine.

Shahjeera grows wild in the upper north region of India like Leh and Kashmir.