Teel seeds are tiny, cream-colored and shaped like teardrops. They have a mild nutty flavor which is further enhanced when the seeds are roasted. Teel seeds have a unique and distinctive smell when used in cooking—when the seeds are fried, or sesame oil is used in a dish. Teel is not only used as part of spice mixes, but it is also a stand-alone ingredient in many dishes—savory and sweet. Teel oil is a preferred cooking medium in some Indian states. Teel is also used in Tadka or Tempering—a cooking method in which cooking oil is heated till scorching and whole spices are added to it and fried. This oil and spice mix is then added as a final touch or garnish to the dish. According to Ayurveda, teel is thought to be a heat-producing food. Foods made from or containing teel are therefore recommended to be eaten during cold months.