|Ingredients||cumin seed, fennel seed, nigella seed, fenugreek seed, mustard seed|
|Uses||Always used whole and never ground. Traditionally, it is used with vegetables, chicken or beef curry, fish, lentils. Typically it is fried in oil or ghee, which causes it to "pop". This technique is known as "tempering". After tempering, other ingredients are added to the fried spices to be coated in the mixture.|
|Taste & Aroma||spicy, deep, rich|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||3 years|
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