Cumin powder, also known as Jeera Powder (or Ground Cumin), is a staple spice in various cuisines. This Homemade roasted cumin powder recipe is easy to make, fresh, and more economical than store-bought.
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What is Cumin Seeds?
Cumin is a spice made from the seeds of the Cuminum cyminum plant. It is used in many cuisines, especially foods from its native regions of the Mediterranean, Indian, Mexican, and South American.
The cumin seeds are nutty, earthy, and warm, with an edge of citrus flavors. Also known as Jeera seeds in Hindi in India.
Primarily used in curries, soups, salads, stews, chaats, tempering, or rice dishes. This spice also pairs well with ground coriander, cinnamon, black pepper, and turmeric to produce robust flavors.
I prefer roasted ground cumin over whole cumin seeds in my recipes to have its flavor uniformly dispersed.
Benefits of Cumin
- Regulates Digestion
- Contains antioxidants.
- Fights common cold
- Has an anti-inflammatory effect.
- Aids in weight loss.
What is Cumin Powder?
Cumin powder is a staple pantry spice in many cuisines prepared by grinding freshly roasted whole cumin seeds. Also referred to as Jeera powder or Bhuna Jeera Powder in Hindi.
Cumin seeds are a quintessential ingredient used to make spice blends like garam masala, curry powder, dips, and rice pilaf. At the same time, you can use ground cumin in curries, stews, soups, stir-fries, and more.
Cumin seeds generally stay good for a longer time when stored properly. In contrast, the Cumin powder loses its flavor and freshness quickly. So I recommend making small batches and storing them in an airtight glass container.
How to Make Cumin Powder at Home?
Roasting Cumin Seeds
Firstly, heat a heavy bottom pan over medium-low heat and add the cumin seeds.
Dry roast them by stirring at regular intervals till they slightly change in color and are aromatic. It would take about 2-3 minutes. However, do not over-roast the cumin seeds, or else they might taste bitter.
Switch off the flame and transfer it to a plate. Cool it down completely.
Making Cumin Powder using a Grinder
Once the roasted seeds have cooled down, transfer them to the spice grinder. Blend to make a coarse or fine powder.
Making Cumin Powder with Mortar-Pestle
Once the roasted seeds have cooled down, transfer them to the mortar pestle. Crush them to make a coarse or fine powder.
Making Cumin Powder with Rolling Pin
Once the roasted cumin seeds have cooled down, transfer them to the plain marble surface (chakla).
Roll the rolling pin over the cumin seeds going from up to down by gently applying pressure. Continue the process until you get coarse ground cumin.
Transfer the powder to a dry, clean airtight glass container.
How to use Cumin Powder?
Here are some dishes that contain cumin powder:
Tips to Make Perfect Jeera Powder
- Try to use good-quality cumin seeds.
- Dry roast them on medium-low heat by stirring at regular intervals to roast evenly and avoid burning.
- Make sure to cool the toasted cumin seeds completely before grinding else seeds will release moisture and reduce their shelf life.
- Store ground cumin powder in a clean, dry and airtight glass container for longer shelf life.
Frequently Asked Questions
When the spices are dry roasted on low heat, subtle oils in the cumin seeds are released, which helps to make the seeds darker and bring out the best flavor. Also, it helps to remove any moisture and increases the shelf life of jeera powder.
You can find Whole cumin seeds in Indian, Mexican, or Middle Eastern grocery stores or on Amazon. You can also easily find ground cumin powder in the spice section of grocery stores.
Cumin (Jeera) Powder remains fresh for up to two months in an airtight glass container.
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How to Make Cumin Powder?
Ingredients
Measuring cup used, 1 cup = 250ml
- 1 cup cumin seeds (jeera)
Instructions
Roasting Cumin Seeds
- Heat a heavy bottom pan over medium-low heat and add the cumin seeds.Dry roast them by stirring at regular intervals till they slightly change in color and are aromatic. It would take about 2-3 minutes. However, do not over roast the cumin seeds, else they might taste bitter.Switch off the flame and transfer to a plate. Cooldown completely.
Making Cumin Powder using a Grinder
- Once the roasted cumin seeds have cooled down, transfer them to the spice grinder and blend to make a coarse or fine powder.
Making Cumin Powder with Mortar-Pestle
- Once the roasted cumin seeds have cooled down, transfer them to the mortar-pestle and crush them to make a coarse or fine powder.
Making Cumin Powder with Rolling Pin
- Once the roasted cumin seeds have cooled down, transfer them to the plain marble surface (chakla).Roll the rolling pin over the cumin seeds going from up to down by gently applying pressure. Continue the process until you get coarse ground cumin.
- Transfer the powder into a dry, clean airtight glass container.
Video
Notes
Tips to Make Perfect Jeera Powder
- Try to use good-quality cumin seeds.
- Dry roast them on medium-low heat by stirring at regular intervals to roast evenly and avoid burning.
- Make sure to cool the roasted cumin seeds completely before grinding else seeds will release moisture and reduce the shelf life.
- Store ground cumin powder in a clean, dry and airtight glass container for longer shelf life.
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