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Roasted Cumin Powder

Toasted Cumin Powder (Bhuna Jeera Powder)

23kcal
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Prep 10 minutes
Total 10 minutes
Toasted Cumin Powder (Bhuna Jeera Powder) is a simple yet essential Indian spice staple made by dry-roasting whole cumin seeds and grinding them to release their deep, earthy, smoky aroma. Perfect for sprinkling over raita, chaats, curries, and yogurt dishes, this homemade version delivers far more flavor than store-bought cumin powder and comes together in just minutes.
Servings 8 tbsp
Course Spice Blend
Cuisine Indian

Ingredients

  • ½ cup Whole Cumin Seeds

Method

  1. Heat a dry skillet over medium-low heat. Do not add oil.
  2. Add the cumin seeds in a single layer.
  3. Toast gently, stirring frequently, for 2–4 minutes until the seeds become fragrant and turn a slightly darker shade of brown.
    4. Do not burn the seeds. Burnt cumin turns dark brown to black and develops a bitter taste. If this happens, discard and start over.
    An easy way to check if the cumin is properly roasted is to take one seed (allow it to cool first) and bite into it. It should be crunchy and crumble easily into powder. The flavor should be earthy, nutty, and slightly sweet—not bitter.
  4. Cool completely.
  5. Grind the cooled seeds using a spice grinder or mortar and pestle until you reach a coarse or fine powder, as desired.
  6. Store in an airtight container once fully cooled.
    7. Always ensure the powder is completely cooled before sealing the container to prevent condensation. Keep in a cool, dark place away from heat and moisture. For best flavor, use within 4–6 weeks.

Nutrition

Calories23kcalCarbohydrates3gProtein1gFat1gSaturated Fat0.1gPolyunsaturated Fat0.2gMonounsaturated Fat1gSodium11mgPotassium112mgFiber1gSugar0.1gVitamin A79IUVitamin C0.5mgCalcium58mgIron4mg

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