Cumin, with it's earthy savoriness and that brightness at the end is a spice that is great as it is, but becomes transformed with a quick roasting. See how you can make roasted cumin powder or bhunna zeera powder in 5 minutes!
Cumin Powder is a core spice for Pakistani and Indian cooking. It is also commonly used in Middle Eastern, and Mexican cuisine. It's a versatile spice that can be used to add depth and flavor to a wide variety of dishes, depending on how it's used.
Cumin powder added at the beginning like in this Raan Roast takes on a different flavour than that sprinkling of it at the end like in this deeply comforting Chicken Curry.
Do I need to make Roasted Zeera Powder?
For the longest time I put making bhunna zeera powder in the category of things that I definitely don't have time to do. However, just like with garam masala, once I made it I realized it was one of those things that is 100% the effort. Here is why
- roasting brings out the natural oils in the seeds, making the flavour robust, and more fresh tasting
- roasted cumin powder added into a dish gives it an incredible depth that regular cumin powder does not have
- it's quick to make!
5-Minute Roasted Cumin Powder:
For the best and quickest roasting remember to pre heat your pan on medium high heat and move the seeds around for even toasting. Your nose willl tell you when it's done by the delicious smoky flavour.
Then let it cool and grind to desired consistency. Smell it, and know you've done a great thing.
Storing Cumin Powder
Like many spices roasted zeera or jeera powder is at it's freshest within 3 months of use, which is why I usually make a small batch. However, you can easily store it in a dark and dry place like a cabinet for up to 6 months. Just keep it away from direct sunlight.
Interested in more kitchen basics?
Check out these!
Roasted Cumin Powder
Equipment
- 1 skillet or griddle pan
- a mini blender (or mortar and pestle)
Ingredients
- ½ cup cumin seeds
Instructions
- Put your skillet on medium high heat while you grab your seeds and blender
- Add the seeds, sauteing frequently until they change colour, you will both smell and see the change. This takes 2-3 minutes.
- Spread the seeds out on a plate to cool. When they are no longer hot add them to a spice grinder or a mini blender and grind to a powder.
- Store in a dry place, away from direct sunlight for up to 6 months.
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