Roasted Cumin (Bhuna Jeera) Powder
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Homemade roasted cumin powder (Bhuna jeera powder in Hindi), is a one-ingredient recipe for a warming, aromatic spice that provides a nutty flavor to any dish it seasons. This naturally vegan, and gluten-free powder makes the perfect addition to your kitchen spice rack.
Table of contents
Roasted cumin powder makes the perfect addition to any pantry or kitchen spice rack. It’s an incredibly simple recipe, using one ingredient and just a few steps, that can easily be made on any night of the week.
Since I always keep cumin seeds on hand for meal prepping, I can quickly make my own cumin powder or roasted cumin powder whenever the need arises meaning no more quick trips to the grocery store that derail my cooking time.
What are Cumin Seeds?
Cumin, called Jeera in Hindi, is a seed dried from an herb in the parsley family. Native to the Middle East and stretching into India this earthy and aromatic spice has been used in cooking for thousands of years.
Used in both the whole form as well as ground, it’s no wonder cumin is considered the second most popular spice. I also consider it one of the Essential spices in Indian Cooking.
As a whole seed, you often temper it in hot oil to begin cooking, like in Jeera rice, to provide an earthy and nutty flavor. In its ground form, cumin powder tends to be added in the middle of the cooking process to giving the dish a sweeter, warming flavor.
While each imparts a different flavor to a dish, the seed and ground form of cumin provide a few wonderful health benefits.
Health Benefits of Cumin
Adding cumin to your diet can help promote a healthy life. Some of the benefits of cumin include:
- Rich in antioxidants
- Promotes and aids in digestion
- May help lower cholesterol
- Rich source of iron
How to make roasted cumin powder
Ingredient
This roasted ground cumin recipe keeps things simple with only one ingredient.
- Cumin Seeds – I would suggest buying cumin seeds and storing them in a sealed glass container in a cool, dark place for up to 1 year. Since they are wonderful whole as well as ground they will come in handy for a wide variety of other recipes.
Step by Step Instructions
- Heat a heavy bottom pan over medium heat. Add cumin seeds.
- Pan roast the cumin seeds until they are aromatic. Stir continuously so they evenly brown. This takes about 6-8 minutes.
- Transfer the roasted cumin seeds to a plate to cool for about 30 minutes.
- Once cooled, grind into a fine powder using a spice grinder or blender.
- If the mixture is warm after being ground, transfer to a plate, and once it cools down transfer to an air-tight container.
Put cumin seeds in a heavy bottom pan over medium-low heat. Roast till they darken and turn aromatic. Cool the toasted seeds. Grind to a fine powder.
Recipe notes
Tips
- Use a heavy-bottom pan while frying any spices including the one in this recipe. This prevents them from getting burned.
- Always roast the spices in either medium-low or medium heat to allow the spices to evenly brown without getting burned.
- Let it completely cool down before grinding it.
- Always make the cumin powder in small quantities. They lose their potency in a month or two.
- Homemade and roasted cumin powders are more potent than store-bought so use them sparingly.
Substitutions
Since the recipe is roasted cumin powder there really aren’t any substitutions for cumin seed as it has its own distinct flavor profile. If you are looking to replace cumin powder in a recipe note that it will impact the flavor of the dish but, a few substitutions you can try include:
- Ground coriander
- Garam masala
How to prep ahead
If you are short on time or looking for a way to prep this recipe in advance I would suggest roasting the cumin seeds and allowing them to cool completely then store until you have time to blend into a fine powder.
How to store roasted cumin powder
Keep roasted ground cumin powder in an air-tight container and store in a cool place. It stores well for 2-3 months but has the best flavor within the first month.
Variations
There are two versions of cumin powder – roasted and unroasted. The recipe below covers the roasted version. The unroasted one is easy to make – just take cumin seeds and grind them to a fine powder :).
What to use cumin powder in
Some of my favorite dishes that use cumin and roasted cumin powder include:
You can sprinkle them on raitas too to amp up the flavor.
Frequently asked questions
I would not suggest roasting powdered cumin. They’ll burn quickly and you’ll not get the same flavor you get from roasting the seeds and then grinding.
This prevents condensation and moisture from being added to the powder causing the cumin to clump during the grinding process.
You can but they will not have the same flavor profile.
Other homemade spices you’ll love
- Rasam Powder– Check out this easy recipe for rasam powder – a zesty, aromatic spice blend from South India that makes rasam (a tangy lentil-based soup) taste so darn good.
- Homemade Chaat Masala– Zesty, tangy, and salty, chaat masala is the magical spice mix that makes Indian street food irresistible.
- Sambar Masala Powder– Sambar powder is the quintessential spice mix you will find in most South Indian homes.
- Kundapur Masala Powder– Cut your cooking time for Mangalorean dishes substantially by making Kundapur masala powder ahead of time.
- Taco seasoning – Skip the storebought jars and learn how to make your own Mexican spice blend in less than 5 minutes!
Roasted Cumin Powder
Equipment
Ingredients
- 1 cup (~125 gms) cumin seeds
Instructions
- In a heavy bottom pan (~12 inches) kept over medium heat, add cumin seeds.
- Fry them till they are aromatic while stirring continuously so that they evenly brown. This should take about 6-8 minutes.
- Transfer the roasted cumin seeds to a plate and let them cool for about 30 minutes.
- Grind them to a fine powder using a spice grinder or a blender.
- If the mixture is warm after being ground, transfer it to a plate and once it cools down, transfer the powder to an air-tight container and store it in a cool place. Stores well for 2-3 months.
Notes
- Use a heavy-bottom pan while frying any spices including the one in this recipe. This prevents them from getting burned.
- Always roast the spices in either medium-low or medium heat to allow the spices to evenly brown without getting burned.
- Let it completely cool down before grinding it.
- Always make the cumin powder in small quantities. They lose their potency in a month or two.
- Homemade and roasted cumin powders are more potent than store-bought so use them sparingly.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
