5 from 21 votes
How to make Cumin Powder?
This recipe details how to make cumin powder by roasting cumin seeds until aromatic and then grinding them into a coarse or fine powder. It includes two methods for grinding: manually with a rolling pin or using a spice grinder. The roasting step enhances the seeds' flavor, while proper storage preserves the powder's aroma.
Cook Time
10 mins
Total Time
10 mins
Servings:
1
cup
Course:
Condiments
Cuisine:
Indian, American
Ingredients
- 1 cup cumin seeds aka Jeera
Instructions
- Heat a heavy bottom pan on medium heat and add the cumin seeds.
- Sauté the cumin seeds for some time till you get a wonderful aroma and see the seeds turning dark brown.
- Then transfer the cumin seeds to a plate.
Cup of Yum
Making Cumin Powder without a grinder
- This method works well for small quantities. You want the cumin seeds to be a bit warm so they break easily.
- Place a small amount of roasted cumin seeds on a rolling base (chakla).
- Roll the rolling pin over the seeds while gently applying pressure.
- As the seeds ground, you will need to collect the seeds/powder back to the center of rolling base.
- Keep rolling till you get a coarse powder.
Making Cumin Powder using a grinder
- Once the cumin seeds cool down to room temperature, transfer to a grinder to make a coarse or fine powder. You can also use a spice grinder.
Storing
- After the powder cools, transfer the cumin powder to an airtight container to lock in the aroma and flavor. This will stay good stored in a cool dry place for up to 2-3 months.
Notes
- Grind small batches at a time to retain the freshest flavor, as ground cumin loses potency after about a month.
- Roast seeds on medium heat with continuous stirring to avoid burning.
- Allow seeds to cool fully before grinding to prevent moisture buildup and spoilage.
- Store the powder in an airtight container in a cool, dry place to preserve aroma and taste.