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Thana Jeeroo

Course Spice
Cuisine Indian
Author Jules Sherred
Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
Servings 50 tsp
Calories 7kcal


  • 50 grams coriander seeds
  • 50 grams cumin seeds


  • Put the coriander and cumin seeds in the frying pan and lightly roast for 2-4 minutes.
  • Remove from the heat and let cool.
  • Once cooled, grind in the spice grinder. Store in an air-tight container.


Thana Jeeroo will stay fresh for up to 6 months if stored in an air-tight container.