Recipe for Goan Jeerem Meerem Spice Powder

Jeerem Meerem spice powder is used in many Goan dishes like cutlets, curries,
chilly fries,etc.

Jeerem is the Konkani name for Cumin Seeds and Meerem is the Konkani name for
Pepper Corns, which are the two main ingredients of this spice powder.

It has a distinct Aromatic flavour that can be smelt from afar! It is an
extremely easy and handy spice powder to prepare and store. It comes to your
rescue to help you with some quick recipes, especially when you either don't
feel like cooking or when you don't have time on hand!

The recipe that I've shared below, is what I've learnt from my Mum. She calls it
Jeera Meera Powder.

Servings:

Author:

Prep Time
10 minutes

Total Time
10 minutes

Cuisine:

Goan

Keywords:

🧂 Ingredients

100gms Cumin seeds
100gms Pepper corns
25gms Cloves
25gms Cinnamon

Instructions

1 In a small Mixer grinder, add all the above mentioned ingredients

Note:- Please ensure that the mixer jar, the lid and the ring is completely dry
2 Now, Grind all these ingredients into a fine powder

Note:- You can add some Turmeric powder if you like. I don't because I also use
this spice powder in certain recipes that dont call for Turmeric. In my opinion,
Turmeric can be added later while preparing the dish, whenever required. But,
it's totally your call.
3 Transfer the Jeerem Meerem Powder into a dry Air Tight Container but don't put
the lid on

Note:- As soon as the powder is ready, it will be hot, due to the pressure of
the mixer rotation. Please wait until the spice powder has turned completely
cool and only then cover it with a lid
4 Jeerem Meerem powder should be stored in a dry place. I keep it in my slice
drawer. It can be stored up to 1 year.
5 While cooking, You can use the required quantity as per your taste or as
mentioned in the recipe that you're using it for(Please use only a DRY spoon
while removing the Jeerem Meerem powder from the Air Tight container)

Recipe for Goan Jeerem Meerem Spice Powder

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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