11 Tips for the Best Jal Jeera Recipe This Summer

2. Grind Fresh Instead of Relying Only on Store Powders

Grinding your own masala keeps volatile oils intact and brightens the drink. Combine roasted cumin, a pinch of fennel, a small pinch of asafoetida if you use it, and a dash of black salt in a spice grinder. Add a little fresh mint and coriander when making a wet paste so the herbs release their juices. Fresh grinding matters because pre-ground powders sit on shelves and lose aroma. A quick wet grind into a paste also blends better with water, preventing grainy sediment. If you don’t have a grinder, use a mortar and pestle—pounding releases oils slowly and gives a rustic texture. Make only what you’ll use in a week for the best freshness. If storing a dry masala, keep it airtight and away from heat. When you mix freshly ground masala with chilled water, the drink’s signature brightness comes through immediately.