Zira and cumin are the same spice, Cuminum cyminum. Caraway (Carum carvi) is a different plant with a sharper aroma and is not used in Uzbek cooking. In an Uzbek kitchen, zira always means cumin.
Spices & herbs
Zira (cumin)
Zira, or cumin, is the backbone of Uzbek cooking: whole seeds with a warm, deep aroma, weighed out at the counter. There is no real plov without it.
Zira is the Uzbek name for cumin (Cuminum cyminum), the main spice of the cuisine: a warm, slightly smoky, nutty aroma that blooms as soon as the seeds hit hot oil. Plov, lagman, shurpa and any Uzbek-style meat depend on it. At our counter, zira sits loose in glass jars, and we weigh it out in front of you.
- Origin
- Uzbekistan / Iran (depending on season)
- Category
- Spices and seasonings
- Packaging
- Loose from 50 g, packed 100 g and 250 g
- Shelf life
- Up to 18 months in an airtight container
- Certification
- Halal, certified by ALHALAL
At Uzbek markets, zira is kept in open containers so you can see the variety, the size of the seed and how dry the batch is. We stock two kinds: ordinary cumin (Cuminum cyminum) and the rarer black zira (Bunium persicum), with a finer aroma, usually bought for meat and for tea.
For plov for 4–6, use a teaspoon (about 8 g) of zira; for lagman, half a teaspoon. Rub the seeds lightly between your palms or in a mortar just before adding them so the aroma comes out fully. If you fry zira in oil, keep it to 30–45 seconds; any longer and it turns bitter.
Store zira at home in an airtight jar away from the stove: moisture, fat and sunlight dull the aroma. At the counter we weigh from 50 g, about a month's supply for a busy kitchen; for everyday cooking, it is handier to buy a fresh batch every 2–3 weeks.
FAQ
Zira (cumin): common questions
For 4–6 servings, about 8 g (a full teaspoon). If the zira is fresh and fragrant, use a little less; if it has been stored for a while, a little more. Rub the seeds lightly between your palms before adding them.
In season we stock Bunium persicum, black zira from Iran and Uzbekistan. Its aroma is finer and more complex, and it costs more, so ask at the counter. Do not confuse it with nigella seeds (Nigella sativa).
In an airtight glass jar, somewhere dry and dark, away from the stove. It keeps for up to 18 months, but the aroma is brightest in the first 6. Grind the seeds just before use.
For plov or tea
Everything for dinner at one counter
At Arkan Bazar in Riga you can get everything for a meal in one go: rice, spices, dried fruit, flatbread and tea. Planning a family celebration or cooking for a large group? Write to us through the form in advance, and we will have your order ready on time.