Where are Vasant Cumin Seeds sourced from?

Vasant sources its cumin seeds from Unjha, Gujarat, and triple sifts and cleans them before packing.

What pack size is available?

Vasant Cumin (Jeera) Seeds are available in a 400g pack.

How do I make roasted jeera powder at home?

Dry roast the seeds on low flame until they darken slightly and smell toasty, cool them, then grind. Store the powder in a small airtight jar, as it loses aroma faster than whole seeds.

Vasant Jeera (Cumin Seeds) | Buy in Mumbai

Vasant Cumin Seeds (Jeera)

Also called Jeera, Jeeru, Jire, Zeera, Jeeragam

Vasant jeera from Unjha, Gujarat, triple sifted and cleaned before packing. A 400g pack for daily tadka.

₹225MRP ₹33934% off

Inclusive of all taxes. Delivery ₹39 per KG in Mumbai, Navi Mumbai & Thane.

Pack size400G₹225₹339

Authorised Vasant Masala distributor · sealed original packs

Delivery: Mumbai, Navi Mumbai & Thane. Rest of India on WhatsApp inquiry

Going abroad? Families pack Vasant Masala for students and relatives overseas. How it works

Price note: prices follow Vasant's current rates. If a price has changed, we confirm the new amount on WhatsApp before your order is final

Vasant Cumin Seeds (Jeera): key facts

Brand: Vasant Masala (made by Vasant Masala Pvt. Ltd., Ahmedabad)
Also called: Jeera, Jeeru, Jire, Zeera, Jeeragam
Category: Whole Spices
Pack sizes: 400G
Price: From ₹225 (400G), MRP ₹339
Sold by: Masala365, authorised Vasant Masala distributor, Kandivali West, Mumbai
Delivery: Mumbai, Navi Mumbai and Thane at ₹39 per KG; rest of India on WhatsApp inquiry
How to order: Add to cart and send the order on WhatsApp to +91 90291 16404

About Vasant Cumin Seeds (Jeera)

Vasant Cumin Seeds come from Unjha in Gujarat, a town known across India for its jeera trade. Vasant triple sifts the seeds and cleans them thoroughly before packing, so what goes into your tadka is clean, whole jeera. Whole seeds also hold their aroma longer than ready ground jeera powder.

Cumin has a warm, earthy smell that fills the kitchen the moment it hits hot ghee or oil. That first crackle is how a large share of Indian cooking begins, whether it is dal tadka, jeera rice, aloo jeera or a simple khichdi. In Gujarati homes it is called jeeru, Marathi cooks say jire, Urdu recipes spell it zeera, and in Tamil it is jeeragam.

Beyond tadka, the seeds are dry roasted and crushed for raita, chaas and jaljeera, and ground into homemade garam masala and chaat masala. Whole jeera goes into pulao, rajma, chole and most north Indian gravies, and a pinch of roasted jeera powder over curd or fruit chaat adds a smoky finish. Many cooks also add a pinch to boiled chana or sundal. Because it is used almost daily, a 400g pack is a sensible size for most homes.

Masala365 is an authorised Vasant Masala distributor in Kandivali West, Mumbai. We deliver Vasant Jeera across Mumbai, Navi Mumbai and Thane. If you are ordering from another part of India, send us a WhatsApp inquiry and we will check shipping to your area.

How to use

Add a teaspoon to hot oil or ghee and let it splutter before adding onions or dal.
Dry roast and crush for raita, chaas or jaljeera.
Cook whole with rice for jeera rice or pulao.
Grind roasted jeera for homemade chaat or garam masala.

Always check the printed pack for the latest ingredient, allergen and best-before details.