What is Cumin Seeds?
Cumin is a spice made from the seeds of the Cuminum cyminum plant. It is used in many cuisines, especially foods from its native regions of the Mediterranean, Indian, Mexican, and South American. The cumin seeds are nutty, earthy, and warm, with an edge of citrus flavors. Also known as Jeera seeds in Hindi in India. Primarily used in curries, soups, salads, stews, chaats, tempering, or rice dishes. This spice also pairs well with ground coriander, cinnamon, black pepper, and turmeric to produce robust flavors. I prefer roasted ground cumin over whole cumin seeds in my recipes to have its flavor uniformly dispersed.
Benefits of Cumin
Regulates Digestion Contains antioxidants. Fights common cold Has an anti-inflammatory effect. Aids in weight loss.
What is Cumin Powder?
Cumin powder is a staple pantry spice in many cuisines prepared by grinding freshly roasted whole cumin seeds. It is also referred to as Jeera powder or Bhuna Jeera Powder in Hindi. Cumin seeds are a quintessential ingredient used to make spice blends like garam masala, curry powder, dips, and rice pilaf. At the same time, you can use ground cumin in curries, stews, soups, stir-fries, and more. Cumin seeds generally stay good for a longer time when stored properly. In contrast, the Cumin powder loses its flavor and freshness quickly. So, I recommend making small batches and storing them in an airtight glass container.
How to Make Cumin Powder at Home?
Roasting Cumin Seeds
Firstly, heat a heavy bottom pan over medium-low heat and add the cumin seeds. Dry roast them by stirring at regular intervals until they change color slightly and are aromatic. It would take about 2-3 minutes. However, do not over-roast the cumin seeds, or else they might taste bitter. Switch off the flame and transfer it to a plate. Cool it down completely.
Making Cumin Powder using a Grinder
Once the roasted seeds have cooled down, transfer them to the spice grinder. Blend to make a coarse or fine powder.
Making Cumin Powder with Mortar-Pestle
Once the roasted seeds have cooled down, transfer them to the mortar pestle. Crush them to make a coarse or fine powder.
Making Cumin Powder with Rolling Pin
Once the roasted cumin seeds have cooled down, transfer them to the plain marble surface (chakla). Roll the rolling pin over the cumin seeds, going from up to down by gently applying pressure. Continue the process until you get coarse ground cumin. Transfer the powder to a dry, clean, airtight glass container.
How to use Cumin Powder?
Here are some dishes that contain roasted ground cumin:
Curries Dal Rice dishes Salads Indian Chaats Soups and Stews Raita Masala Chaas Dips and Chutneys
Tips to Make Perfect Jeera Powder
Try to use good-quality cumin seeds. Dry roast them on medium-low heat by stirring at regular intervals to roast evenly and avoid burning. Make sure to cool the toasted cumin seeds completely before grinding else seeds will release moisture and reduce their shelf life. Store ground cumin powder in a clean, dry, and airtight glass container for a longer shelf life.
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