Roast 1 cup of cumin seed in a skillet over medium-low heat until they are slightly browned and very fragrant (4-5 minutes). Keep stirring frequently while roasting.
Remove the skillet from heat and 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.
Store the cumin powder in a glass bottle in a cool and dry place away from the sunlight for up to 1 month.
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.