Roasted Cumin Powder (Bhuna Jeera)

Roasted cumin powder or bhuna jeera is prepared by dry roasting cumin seeds & then grinding them to a fine powder. Learn how to make roasted cumin powder at home easily.

Ground cumin is very nutritious and has so many medicinal benefits. Check Chai masala, homemade spice mix I made using cumin seeds.

This homemade ground cumin is added in curry or gravy dishes, Buttermilk, dahi vada, or in raita.

Growing up in India I remember eating jeera aloo (cumin flavored potatoes) & jeera rice often in a week duration. Both are seasoned with cumin seeds and taste amazing.

Masala chaas is another summer drink popular in India which is never complete without roasted cumin powder. It is a must-have ingredient to the buttermilk drink.

No raita recipe is complete without bhuna jeera.

Cumin seeds or Jeera

Jeera or cumin is one of the essential ingredients in the Indian kitchen. You can read about it here in more detail.

It is used in almost all savory dishes and even allowed in fasting days. Cumin seed is mild in flavor while roasting makes them more aromatic & flavorful.

It has a warn earthy flavor and a distinct aroma. In India, many of the dishes are incomplete without jeera tadka or "cumin tempering".

In Indian cuisine, cumin seeds are the first ingredient to be added while making curries, stir fry. Once added in hot oil, they infused the oil with their flavors & aroma.

They are used as whole or in ground form.

Cumin is well known for its digestive properties and helps in promoting weight loss. you can read more about the benefits of cumin here.

Cumin seeds vs cumin powder

Cumin powder is prepared from cumin seeds, but both have their different usage and qualities.

Grund cumin enhances the taste & flavors completely as it mingles well with other spices. Cumin seeds are the base of Indian Tadka and burst into flavor when it comes to your mouth.

Cumin water benefits

Drinking cumin water on regular basis has many benefits

• Helps in flushing out toxins from the body.
• Improve digestion
• Best for lactating mother, as it increases lactation
• Boost immunity & controls blood pressure
• If taken on a regular basis helps in glowing skin.

What is cumin powder(ground cumin)

Ground cumin or cumin powder is prepared by grinding cumin seeds only. But both have their different ways to use and flavors.

Cumin seeds release flavors & aroma when added in hot oil or butter. On the other hand, jeera powder mix with other ingredients and enhances the taste.

Roasted cumin powder also is known as bhuna jeera powder and prepared by dry roasting cumin seeds, followed by grinding.

Adding roasted cumin powder in any of the dishes simply makes it more flavorful. There is no need to add it to hot oil or butter as cumin seeds.

Roasting makes them aromatic and it works well while mixing in any recipe.

Is roasted cumin powder different than normal cumin powder?

Grinding normal cumin seeds result in normal cumin powder. This is mild in flavors as cumin seeds. When you roast these on mild heat, they change color to dark brown. After cooling down grind these and you will get roasted cumin powder.

Roasted cumin seeds (bhuna jeera) is more aromatic than unroasted cumin seeds and strong in flavors. Almost all raita recipes use this bhuna jeera powder.

Ingredients

Please check RECIPE CARD for detailed ingredients list with accurate measurement.

This is one of the DIY 'Do It Yourself' post, almost every Indian kitchen make this bhuna jeera powder at home.

You need Cumin seeds or Jeera to start the process of making cumin powder.

How to make roasted cumin powder

Making roasted jeera powder at home is very easy, you just need one ingredient, and a few minutes and that's all.

I remember my mother used to roast 1-2 tsp cumin seeds on hot griddle and used a rolling pin to beat them.

Let see how to make this homemade roasted cumin powder or jeera powder step by step.

Step-1 Dry Roast cumin seeds

First of all, check there is not any dirt particles in cumin seeds.

Take a wide heavy bottom pan or Kadai, add cumin seeds and roast them on medium heat for 1-2 minutes.

They changes color to dark brown during roasting. Don't overdo it.

Two minutes are good enough to roast cumin seeds. They turn bitter in taste if roast for more time.

Step-2 Cool down & Grind

Once cumin is roasted, transfer them to a wide plate and let them cool down.

Grind them in a food processor to a fine powder.

Be sure ground cumin is at room temperature before storing in a container.

Usage ideas

Adding roasted jeera powder to any dish definitely gives a boost in tastes and flavors. It is one of the essential spice in every Indian pantry.

The aroma & freshness of homemade ground cumin can not be replaced by store-bought cumin powder.

• In Indian food, it is best used in Masala Chaas or buttermilk, Moong Dal Dahi Vada, & Indian Raita Recipes.
• Sprinkling over salads like kala chana salad enhances the taste altogether.
• Palak paneer, Sarson ka saag, Aloo Matar, Gajar Matar, are some of the curries cumin is used for.
• Using in shikanji makes this summer drink more lip-smacking.
• Vrat ka dahi vada, Vrat ki aloo chat & Vrat ki chutneys are prepared using cumin.
• Cumin cookies(biscuit), Jeera aloo, Jeera rice are other recipes where cumin is the star ingredient.
• One of the star ingredients in other spice mixes like Raita Masala, Chat Masala, Dahi Vada (bara) Masala, & Shikanji Masala.
• Making cumin water & cumin tea. Cumin tea is considered to be helpful in weight loss.

Storing suggestions

After grinding let the cumin powder cool down and come at room temperature.

Store in an airtight container at room temperature and keep it on the kitchen shelf. It stays fresh for 1-2 months.

Making homemade spices is a very easy process and you can always make in small batches and store. You do not need to store in a big batch.

Tips & FAQ's

• Always make sure hands are dry and clean while using ground cumin from containers. Use a clean and dry spoon.
• Roasted Cumin powder tastes best with its fresh flavors. Make is small batches as per the use. The big batch may lose the freshness & taste.
• It stays fresh for months while using it carefully.
• Cooling down is one of the important factors before storing. Else moisture will settle in and spoil it later on.
• Dry roast them on low-medium heat and keep stirring. They tend to burn easily.

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