"Jeera" and "cumin seeds" actually refer to the same thing. Jeera is the Hindi and Urdu name for cumin seeds. Cumin seeds are an essential spice used in various cuisines around the world, particularly in Indian, Middle Eastern, and Mexican cooking.
The scientific name for cumin is Cuminum cyminum. The seeds are small, elongated, and have a warm, earthy, and nutty flavor. They are often used whole or ground in various dishes, including curries, stews, soups, rice, and spice blends.
In Indian cuisine, cumin seeds (jeera) play a crucial role as a foundational spice in many dishes, where they are typically fried in oil or ghee at the beginning of the cooking process to release their aroma and flavor. They can also be dry roasted to enhance their taste before using them in recipes.
So, in summary, "jeera" and "cumin seeds" are two names for the same spice, with "jeera" being the term used in Hindi and Urdu, and "cumin seeds" being the English name.