Jal jeera (spiced cumin lemonade)

Jal jeera ("cumin water") is the cooling, digestion-aiding drink of the North Indian summer: roasted cumin, mint, lemon and the characteristic sulphurous black salt. Slightly tart, smoky and sour, it refreshes on hot days.

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Method

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1. Toast the cumin seeds in a dry pan over low heat for 1 minute until fragrant, then grind them to a powder in a mortar or spice grinder. ⏱ Timer: 1 min
2. In a glass or jug mix the cumin, amchur, black salt, sugar and lemon juice.
3. Add the chopped mint and press it lightly with a spoon so its oils are released.
4. Pour in about 50 ml cold water and stir until smooth.
5. Add the ice and top up with the soda water.
6. Serve at once, ice cold, garnished with a mint leaf.

Source: Wikibooks Cookbook – Jal-jeera (Cumin Mango Lemonade) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Toasting the cumin gives the drink its deep, nutty aroma; don't skip it.
• Black salt is found in Indian shops or online; without it, ordinary salt with a pinch of smoked paprika will do.
• Amchur (green mango powder) adds sourness; without it use more lemon juice.
• A pre-made base (jaljeera powder) keeps in the fridge for 2-3 days; dilute before serving.

Frequently asked questions

Why is it good in hot weather?

Cumin and mint are traditionally considered cooling and digestive, and the salty-sour taste replaces salt lost through sweating.

Is it good without fizz?

Yes, it is excellent with cold water, just less sparkling.

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