How To Make Bhuna Jeera (Roasted Cumin Powder)

There is hardly an Indian kitchen that does not have cumin! My pantry has it in all its forms - as whole seeds, in the ground form, and bhuna jeera.

Cumin, as you may already know, is an important ingredient in many spice blends that are used in Indian cuisine. In this curry powder substitute, jeera is an essential ingredient. Another one is coriander cumin powder (dhania jeera powder) which is very handy when making curries and dals. Some other spice blends that include cumin are garam masala, curry powder, taco seasoning, and chaat masala, to name a few.

What is Cumin?

Cumin is the aromatic seed of a plant that belongs to the parsley family called Cuminum Cyminum.

It is a popular spice that is used in many cuisines around the world, especially in Indian, Mediterranean, North African, and Middle Eastern cuisines. It has a distinct aroma that adds a unique flavor to a dish. In India it is known as jeera or zeera.

What are the three types of jeera? The first type is brown cumin (brown-yellow, to be more precise). These are the most common variety found in an Indian pantry. The second type is black cumin, known as kala jeera or shahi jeera in Hindi. It has a more pungent aroma than the regular cumin. Some people also call nigella seeds black cumin, but they are not related to cumin. Therefore, there are two types of jeera and not three.

Health benefits of cumin: Of all the spices, this one is my favorite! Known for its distinct, earthy aroma, cumin is a highly revered spice in many parts of the world for its medicinal, especially digestive properties. It is said to improve the sense of taste and digestion. According to Ayurveda, the ancient science of healing, cumin is nature’s best overall tonic. In Sanskrit, cumin is called “jiraka”, which literally means “one that aids digestion”.

Roasted cumin powder vs ground cumin

Ground cumin powder is made from unroasted whole cumin seeds. It has a more intense flavor than whole seeds. Therefore, if a recipe calls for cumin seeds and you are using the powder instead, use half the amount as the seeds. That is what I have done in this jeera rice recipe.

Jeera powder is added to the dish early on in the cooking process, typically, after the wet ingredients such as tomatoes, water, broth, or vegetables, as I do in this spicy couscous salad.

Quick recipe for homemade cumin powder: Place cumin seeds in a spice / coffee grinder and grind until the seeds turn into a fine powder. Cool and store in a clean jar with a tight lid. It will stay fresh for up to a couple of months. 

Bhuna jeera, on the other hand, is usually used as a garnish on various Indian dishes such as dal, Indian chaat, dahi vada, chana masala, aam panna (a drink made from green mangoes), and soups. I love adding it to simple stir fries (this spinach stir fry!) as it adds a lovely depth of flavor.

Allergens Free Labels

This recipe is free of all top 14 allergens. 

Ingredients

Bhuna jeera recipe requires just one ingredient 😊. 

Check the recipe card for quantity.

Cumin: I use the regular brownish-yellow color seeds.

Instructions

The process of making bhuna jeera is very simple - just toast cumin seeds, and crush them to a coarse powder, that's it!

Also see the video below. 

Step 1: Place ⅓ cup cumin seeds in a heavy-bottomed, hot skillet on medium heat.

Step 2:  Stir and dry roast them till they are even dark brown in color.

This will take 10-12 minutes. Getting the right color is important so please be patient. Do not be tempted to roast them on high flame because the cumin can go quite quickly from being brown to being burnt!

Step 3:  Roast cumin until they are a deep brown color and have a lovely smoky flavour. Take them off the heat and tip them into another plate to cool. 

Step 4: While they are still warm, place them on a chopping board or a clean countertop.

Crush them using a rolling pin to a coarse powder (see video below). You can do this in a pestle and mortar or a coffee/spice blender.

As you crush the seeds, you will be delighted by the nice intense aromatic flavor wafting through the air! 

That's it! You have just made yourself a delicious and healthy condiment that will amp up the flavor of your dishes.

See the section below for ideas on how to add this to your food.

Top Tips and Storage

• Dry-roast cumin seeds on medium flame, otherwise, the seeds will burn and make the powder bitter.

• Keep stirring while roasting. This will ensure that the seeds are evenly browned.

• If using an electric grinder, make sure that the cumin seeds are completely cool before you grind them.

• While grinding, ensure that the countertop, rolling pin, or pestle & mortar are not damp.

• Roasted cumin powder will last for a long time, however, it tastes most aromatic and fresh when made in small batches. I usually prepare a small batch and use it up in 2-7 days. You can, if you prefer, make a big batch and store it in the refrigerator. 

Storage: Allow the bhuna jeera to come to room temperature and then place it in a clean, airtight container. Store in a cool dry place. 

How to use this bhuna jeera powder?

Although normal cumin powder and roasted ground cumin are two versions of the same spice, they taste quite different from each other and have different uses in cooking.

Here are some delicious recipes where roasted jeera powder works beautifully:

Sauteed butternut squash:  Enjoy the sweetness of butternut squash and the deep earthy flavor of roasted cumin in this simple dish. It’s delicious! 😋

Sweet potato turmeric soup: This soup is loaded with healing spices and topped with toasted cumin powder, which elevates this soup to a new level. Trust me!

Tomato raitha: Bhuna jeera on a raita? Absolutely! This tangy, creamy yogurt dip just needs a sprinkle of this crunchy garnish to make it taste divine!

Mung bean salad: This sprouted mung beans salad has a burst of flavors with every bite. It’s juicy, crunchy, spicy, and tangy. The toasted cumin adds a lovely aromatic touch to this salad.

Sprinkle it on plain yogurt to make a quick and easy bhuna jeera raita.