Roast cumin seed in a heavy bottom skillet over medium-low heat until they are slightly browned and very fragrant (3-4 minutes). Keep stirring frequently while roasting.
Remove the skillet from heat and keep stirring for another 1-2 minutes to avoid burning from the residual heat. Let the seeds cool down completely.
Transfer the seeds to a coffee grinder, a spice grinder, or a food processor and grind to make a smooth powder. You can also crush them in a mortar and pestle and then pass through a fine sieve to get fine cumin powder.
Store it in an airtight container in a cool and dry place away from the sunlight for up to 1 month or refrigerate for upto 6 months. Use as desired.
Always roast the cumin seeds on medium-low heat otherwise they will burn and the taste will not be too good.Keep stirring the seeds continuously while roasting for even cooking.Grind the seeds only when they are cooled down. The heat in the seeds can lead to moisture, which will decrease its shelf life.The nutrition value is calculated for approximately ½ teaspoon (1 serving) of ground cumin.