11 Tips for the Best Jal Jeera Recipe This Summer

5. Build a Concentrated Jaljeera Paste for Consistency

A concentrated paste makes serving consistent and simplifies later batches. Grind roasted cumin, fennel, black salt, amchur, fresh mint, coriander, and a touch of green chili with a little water to form a thick paste. Store this concentrate in a clean jar and dilute to taste when serving—try one part paste to three or four parts chilled water as a starting point. Concentrates are handy for parties where guests prefer different strengths; let them add more paste to their glass. Keep the paste refrigerated and use it within a week for best freshness. If you need longer storage, freeze small portions in an ice cube tray and thaw when needed. A paste also lets spices marry, giving a deeper, more integrated flavor than quick mixes.