Jeera Masala : ajwain seeds, black pepper, chili, chopped tomatoes, coriander powder, coriander seeds, cumin, dried barberries, dried capsicum, dried mint, dry crushed lime, fenugreek leaves, garam masala, garlic, ginger, jaggery, onion, salt, tamarind, turmeric, vegetable oil, water
Chicken : chicken inner fillet, chili, cumin, garam masala, garlic, ginger , lemon juice, turmeric, vegetable oil, water, yoghurt 10%
Jeera Masala : ajwain seeds, black pepper, chili, chopped tomatoes, coriander powder, coriander seeds, cumin, dried barberries, dried capsicum, dried mint, dry crushed lime, fenugreek leaves, garam masala, garlic, ginger, jaggery, onion, salt, tamarind, turmeric, vegetable oil, water
Chicken : chicken inner fillet, chili, cumin, garam masala, garlic, ginger , lemon juice, turmeric, vegetable oil, water, yoghurt 10%
Jeera Masala : ajwain seeds, black pepper, chili, chopped tomatoes, coriander powder, coriander seeds, cumin, dried barberries, dried capsicum, dried mint, dry crushed lime, fenugreek leaves, garam masala, garlic, ginger, jaggery, onion, salt, tamarind, turmeric, vegetable oil, water
Lamb : chili, chopped tomatoes , coriander powder, cumin, fried onions, garam masala, garlic, ginger , lactose free yoghurt (vegan), lamb legs, salt, turmeric, vegetable oil, water
Jeera Masala : ajwain seeds, black pepper, chili, chopped tomatoes, coriander powder, coriander seeds, cumin, dried barberries, dried capsicum, dried mint, dry crushed lime, fenugreek leaves, garam masala, garlic, ginger, jaggery, onion, salt, tamarind, turmeric, vegetable oil, water
Lamb : chili, chopped tomatoes , coriander powder, cumin, fried onions, garam masala, garlic, ginger , lactose free yoghurt (vegan), lamb legs, salt, turmeric, vegetable oil, water
Jeera Masala : ajwain seeds, black pepper, chili, chopped tomatoes, coriander powder, coriander seeds, cumin, dried barberries, dried capsicum, dried mint, dry crushed lime, fenugreek leaves, garam masala, garlic, ginger, jaggery, onion, salt, tamarind, turmeric, vegetable oil, water
Paneer : acetic acid, may contain traces of nuts, pasteurized milk
Jeera Masala : ajwain seeds, black pepper, chili, chopped tomatoes, coriander powder, coriander seeds, cumin, dried barberries, dried capsicum, dried mint, dry crushed lime, fenugreek leaves, garam masala, garlic, ginger, jaggery, onion, salt, tamarind, turmeric, vegetable oil, water
Paneer : acetic acid, may contain traces of nuts, pasteurized milk
Jeera Masala : ajwain seeds, black pepper, chili, chopped tomatoes, coriander powder, coriander seeds, cumin, dried barberries, dried capsicum, dried mint, dry crushed lime, fenugreek leaves, garam masala, garlic, ginger, jaggery, onion, salt, tamarind, turmeric, vegetable oil, water
Cauliflower : cauliflower, vegetable oil
Jeera Masala : ajwain seeds, black pepper, chili, chopped tomatoes, coriander powder, coriander seeds, cumin, dried barberries, dried capsicum, dried mint, dry crushed lime, fenugreek leaves, garam masala, garlic, ginger, jaggery, onion, salt, tamarind, turmeric, vegetable oil, water
Cauliflower : cauliflower, vegetable oil
In Bindia’s Jeera Masala you will get a bite of the true, authentic India, raw and undiluted and with lots of exotic spices – but it is still Jeera that’s in charge.
”Jeera” means cumin and ”Masala” is the name of the countless spice blends, which traditionally are made from scratch in the Indian households. In the West, the Masala spice blend is best known as curry powder (sometimes called “Garam Masala”) even though it’s quite the same.
The curry powder was, in fact, devised in the 18th century as a British attempt to standardize and commercialize the many exciting spice blends, which are so central to Indian cooking. What both the curry powder and the authentic Masala have in common, is that they often contain cumin as a supportive or dominating spice.
This spice is, for instance, often used in chili powders. As a matter of fact, cumin is probably the most widely used spice ever, and it exists as something akin to a basic element in a variety of kitchens – not just in India, but also in such places like Northern Africa and the Middle East.
The spice has a particular warmth and an almost smoky, nutty, or earthy taste. If added correctly in the cooking process, it can add depth to other flavors – even in tiny quantities and in dishes you wouldn’t suspect would be a fitting candidate for cumin.
Since time immemorial, cumin has therefore been a cornerstone in India, which today is the world’s biggest producer of the spice, contributing to about 70% of the world’s total output. Especially, in Northern India where Bindia’s founder and head chef, Amer Suleman is from, cumin is something like a basic substance, and many North Indian curries therefore often begins with a tempering including cumin. And, of course, we do the same in our Jeera Masala with cumin and other exciting spices, including ajwain and turmeric.
”There’s a tendency in the West that an Indian curry should be puréed, almost mashed into into a porridge,” says Bindia’s founder and head chef. “But in my Jeera Masala, I want you to be able to see, feel, and taste everything – in a raw and undiluted sense.”
Obviously, cumin is the most influential spice in this authentic Jeera Masala. It doesn’t just add depth to the other spices, but simultaneously compliments fresh raw materials like ginger, garlic, onion, and tomato.