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Roasted Cumin Powder (Bhuna Jeera)

Tanvi Srivastava
Learn how to make roasted cumin powder(bhuna jeera) at home using just 1 ingredient. Add this smoky & nutty cumin powder to snacks, marinades and cooling drinks!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Cuisine Indian

Equipment

  • Spice Grinder

Ingredients
  

  • ½ cup cumin seeds

Instructions
 

  • To a wide heavy bottomed pan - like a tawa/cast iron griddle (10 or 12 inch), or a stainless steel pan, add the cumin seeds.
  • Place the pan on a low medium stove.
  • Keep stirring the cumin seeds continously using a spoon or spatula seeds until they become deep brown in color and you see a bit of smoke emanating from the pan. Seeing this smoke is imoportant, this ensures that your cumin powder is going to be smoky in taste.
  • Transfer the toasted cumin to a plate. Let stand. We will grind it after it is cooled off completely else the hot seeds wil give off steam and your powder will become wet.
  • Use one of the following methods to grind the cumin seeds.
    Coffee Grinder - Transfer the cooled cumin seeds to the grinder jar (I use a dedicated coffee grinder for dry grinding spices) and grind to a powder- I like to keep it little coarse, but its upto you.
    Mortar Pestle - If you do not have a spice grinder- simply add the toasted cumin seeds to a mortar and pound using a pestle until powdery.
    Rolling Pin - This is Grandma's technique! Back then, grinders weren't available, so I'd watch my grandmother place crispy cumin seeds on a sturdy rolling surface. With a rolling pin, she'd grind the toasted cumin seeds until they transformed into a powder.
  • Transfer the roasted cumin powder into an airtight container. Always use a clean and dry spoon to scoop.

Notes

  • Quality of Cumin - The fresher your cumin seeds are, the better will be the taste and aroma of your roasted cumin powder. Use a recently purchased pack to make the spice blend.
  • Small batches - When it comes to homemade spice blends, I prefer small batches to maintain the aroma and flavor. It's better to roast and grind cumin seeds in small batches and use it up in 1-2 months. Then make another batch.
  • Labeling - If you are like me and have a huge collection of spices in the cabinet, it is always a good idea to label the jars to avoid confusion especially when you are cooking in a hurry.
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