Caraway seeds, or Shahjeera as they are commonly known in India, have a storied history in the subcontinent. Embedded in the culinary traditions of North India, these tiny seeds add a royal touch to dishes.The fertile regions of Kashmir and the cooler climates of Himachal Pradesh in India are particularly celebrated for producing Shahjeera with a richer, more nuanced flavor.Shahjeera offers a mild yet distinctly spicy undertone with a touch of sweetness, unlike regular jeera (cumin). Their aroma, though subtle, is rich and warming, invoking memories of grand feasts and celebratory dishes.Premium Shahjeera seeds are uniformly slender, slightly curved, and dark brown. Their flavor is more pronounced due to the higher oil content.A favorite in Mughlai and Awadhi cuisines, Shahjeera is essential in biryanis, kormas, and certain types of parathas. They lend a royal taste and fragrance, elevating the dish to a gourmet level.Shahjeera is not just a culinary delight; it's therapeutic too. Known to aid digestion and combat flatulence, it's a natural remedy often included in traditional Ayurvedic preparations.To make Shahjeera's flavor stand out, use it sparingly and consider dry roasting it briefly before adding to your dishes. This enhances its natural aromas, adding an air of regality to your cooking.