on May 26, 2021, Updated Oct 04, 2023
About Roasted Cumin Powder
Roasted Cumin Powder (Jeera Powder) is a spice powder prepared by roasting and grinding cumin seeds. Also known as Cuminum Cyminum, cumin seeds, also called jeera in India, are obtained from a flowering plant ( member of the parsley family) that is majorly grown in India, North Africa, and the Middle East. The seeds have a warm, earthy flavor with mildly bitter and sweet undertones, also reflected in their powdered form. This aromatic spice looks like caraway seeds but is boat-shaped and a bit longer than them. It is a versatile spice used extensively in Indian dishes, along with chili powder, coriander powder, black pepper powder, and turmeric powder. It is also essential in Latin American and Middle Eastern cuisine. Although jeera powder is made from cumin seeds, both taste different when added to a dish. Cumin seeds burst into flavor when one seed comes into your mouth, while the cumin powder mingles well with the base of the dish and becomes a part of the overall taste profile. The shelf life of whole seeds is at least a year, while the ground form loses its potency in under a month. I like to use roasted powder in my cooking as it is much more flavorful. By roasting the seeds, their bitter and sharp flavor is reduced, and the earthiness is enhanced. You can also store roasted cumin powder longer than the unroasted one. Here are some more spice mix recipes
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Why Make Cumin Powder at Home
How To Make Roasted Cumin Powder
You need whole cumin seeds to make roasted jeera powder. Try to get your hands on organic and NON-GMO seeds. These seeds are easily available in the spice aisle of most grocery stores or online. Making roasted jeera powder is a two-step process. Add 1 cup of cumin seed to a skillet. Dry roast over medium-low heat until slightly browned and fragrant (5-6 minutes), stirring continuously. Remove the skillet from heat and keep stirring the seeds for 1-2 minutes so that the seeds at the bottom of the skillet don’t get burned from the residual heat. Let the seeds cool down completely. Transfer the roasted seeds to a coffee grinder, a spice grinder, or a food processor and grind to make a fine powder. Scrap the sides of the jar while grinding a few times. I like to make a small batch and use it in under a month as it tastes the best when made fresh. Having said that, you can store it for up to 2-3 months in an airtight container in a cool, dry place or refrigerate it for up to 6 months.
Usage Ideas
I often sprinkle roasted jeera powder into my bowl of plain yogurt, and it instantly perks up its taste. Apart from plain yogurt, I also add it to my raita recipes like Boondi Raita, Pineapple Raita, or Spinach Raita. I also add it to our summer beverages due to its cooling properties. Add it to Masala Chaas, Ragi Malt, Jaljeera, Shikanji etc. Roasted cumin powder is a must-use spice powder in chaat recipes like Samosa Chaat, Papdi Chaat, etc. Just a little sprinkling on ready chaat elevates their flavor a lot. Middle Eastern dishes like hummus also have it as an ingredient. You can add ground cumin seed to your curries, dry sabji (stir-fries), or use it to flavor the stuffing of paratha. It can also be added to rice or pulao recipes. It can also be added to the marinades for chicken, meat, seafood, etc. Sprinkle some ground jeera powder on your sandwiches, rolls, and wraps. You can make cumin tea using this powder. This tea is supposed to be very good for weight loss. Other than the food, you can also use it in your face packs and add some to your hair oil for cosmetic benefits.
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