This Roasted Cumin Powder or Bhuna Jeera as it is referred to in Indian Cooking, will elevate your salad, dal, raitha (yogurt dip), or soup up by a few notches for sure! Try this recipe and I am sure this spice powder will find a permanent place in your pantry!
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What is Cumin?
Cumin is the aromatic seeds of a plant that belongs to the parsley family called Cuminum Cyminum. A popular spice that is used in many cuisines around the world, Cumin is a common spice used in Indian, Mediterranean, North African and Middle Eastern Cuisines.
There are mainly two types of Cumin - the most common pantry staple variety that is brownish-yellow in colour. The second variety is the black cumin (kala jeera in Hindi) that has a more pungent aroma than the regular variety. In some places the green and white variety of cumin are also used in cooking.
Using Cumin in cooking
Cumin is available both as whole seeds and as powder. The whole seeds are used, most often, at the start of the cooking process. For instance, in this fresh corn and green peas breakfast recipe, I have added cumin seeds at the start of the dish to warm oil and then add the other spices.
Jeera Powder is generally added after some wet ingredients (tomatoes, water, broth or vegetables) are added to the dish as I have done in this vegan couscous salad recipe.
Recipes that call for cumin seeds
Dishes with cumin powder
Health benefits of Cumin
Know for its distinct, earthy aroma, this spice is highly revered in many parts of the world for its medicinal role. Cumin seeds are said to improve 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 translates to "one that help digestion". Cumin is also a rich source of iron.
Is Cumin Powder good for my baby?
Absolutely yes!
I would highly recommend adding cumin powder to your child's meal as often as you can, as early as the beginning of your baby's weaning journey. Add a sprinkle of it to the vegetable puree or soup to help aid in digestion. Recipes such as this warm and comforting jeera rice for babies is a good way to include cumin in your child's diet.
How to make Roasted Cumin Powder {Bhuna Jeera}
Nothing beats the freshness and fragrance of making spice blends at home, right?! I mean, you can them buy them from a store for sure and makes things simpler, especially if you have forgotten to make it at home, however, I am the make-it-at-home kind of person 🙂
The process of making roasted cumin powder is very simple. It requires only one ingredients - Jeera / Cumin.
- Heat a heavy bottomed skillet (I like to use my cast iron skillet) on medium high heat till hot evenly. Add the cumin seeds to it and spread them to make an even layer.
- In about 30 seconds you will start smelling the distinct aroma of the cumin seeds. While keeping the heat on medium high, start stirring and tossing the seeds in the pan.
- In about 2 minutes the aroma with become intense and you will see smoke arising from the cumin seeds. This is normal. Do not worry. Continue roasting and stirring.
- We need to be careful as the cumin can get burnt quickly from this point.
- What we need are the seeds to be evenly browned - almost like coffee colour - and not turning black. It takes me about 8 minutes to get to that stage for 50g of cumin.
- There are two ways to tell that the cumin seeds have roasted A) the deep brown colour and B) they will start sizzling/ popping in the pan.
- Quickly take them off the heat at this stage and tip them into another plate. Spread them thinly. Let them cool.
- While they are still warm, crush them using a rolling pin or pestle and mortar to a coarse powder (See video below). It is perfectly fine to have some whole cumin seeds still present in your bhuna jeera - they will add a lovely texture to your dish!
- Store in a clean glass jar with a tight lid at room temperature.
Notes:
- Roasted cumin powder will last for several weeks, however, it tastes most aromatic and fresh when made in small batches. I usually prepare it in small batches (30g - 50 g) and use it up in 2 -3 weeks.
- Storing it is a clean, glass jar with a tight lid will ensure lasting freshness and better aroma.
- Make sure that the counter top, rolling pin or pestle & mortar are not wet.
Did you make this recipe? Do let me know how it went in the comments below. I would love to hear from you.
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