Roasted Cumin Powder Recipe (Jeera Powder)
Learn all about how to make Roasted Cumin Powder (Jeera Powder) at home in under 15 minutes.
Servings: 20 servings
Equipment
- Spice Grinder
Instructions
- Add cumin seed to a skillet.
- Dry roast over medium-low heat until they are slightly browned and very 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 smooth powder. Scrap the sides of the jar while grinding a few times.
- Transfer the powder to an airtight jar and use as desired.
- 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 and dry place or refrigerate it for up to 6 months.
Video
Notes
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 release their oil.
If you do not have a grinder, you can use a rolling pin to prepare the powder. In this case, the cumin seeds should be a little warm to break easily. Spread the warm roasted cumin seeds on the counter and press them using the rolling pin going from up to down. Continue the process until you get a coarse powder.
You can also use a mortar and pestle to grind the roasted cumin seeds coarsely.
Nutrition
Calories: 18kcal | Carbohydrates: 2g | Fat: 1g | Sodium: 8mg | Potassium: 89mg | Vitamin A: 65IU | Vitamin C: 0.4mg | Calcium: 47mg | Iron: 3.3mg
