|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Place the cumin and fennel seeds in a dry pan over a medium heat and toast for 2 minutes, or until fragrant.
Place all the dry ingredients in a spice grinder, or pestle and mortar, and grind until a powder forms.
Store in an airtight container for up to 3 months.
To make the coconut and pineapple jal jeera, add ice cubes to four glasses, divide the pineapple juice and coconut milk equally between the glasses. Add 2 tsp of jeera masala to each glass.
Stir and serve immediately.