It is basically used in 2 different forms – 1. Whole seeds and 2. Ground form which is known as ground cumin, cumin powder and jeera powder (in Indian languages). While it is commonly used in the Indian sub-continent, it is also used in the Mediterranean region, Latin America, North Africa, Mexico and the Middle East. In Indian cooking, the whole seeds are usually added to hot oil or ghee. This process known as tadka or tempering brings out the complex flavor and aroma of the spice. Whereas cumin powder is added to dishes while simmering (curries/gravies) or at the finishing stage like in stir fry dishes, soups, salads, chaats etc. Cumin powder plays a very important role in a recipe and it cannot be substituted with the whole seeds and vice versa.

Why Homemade Cumin Powder?

Homemade cumin powder is more flavorful than the store bought bottled one for the simple reason that ground spices oxidize and begin to lose their real flavor overtime. Store bought cumin powder can never have the same amazing depth of flavor as the homemade one. So I always make it at home in small batches. All you need is good quality whole cumin seeds, preferably organic or at least NON-GMO kind & a good spice grinder. Store bought cumin powder comes in 2 kinds.

Why Roasting is Important?

Whole cumin seeds naturally taste sharp and slightly bitter. Roasting them not only reduces these sharp and bitter tastes but also enhances the flavor profile by releasing a more earthy and warming flavors. Once you begin to use the roasted cumin powder you will never want to go back to the unroasted one. Also this step of roasting makes it more shelf stable and lasts longer. However unroasted cumin powder can be used in marinades, grilled dishes, fried foods, soups and stews where it is added much earlier in cooking. Making your own cumin powder at home is a 2 step process. The first step is to roast the whole seeds on a really low heat to bring out the aroma. Then they are cooled down and ground in a spice grinder to a very fine powder. Stored in a clean air tight glass jar, this homemade ground cumin retains its flavor for 2 to 3 months. So this well-known spice not only flavors & adds nutrition to your dishes but also has immense potential to work on the overall body system. Recipes using CuminJeera waterJeera AlooGaram masalaJeera rice

How to Make Cumin Powder (Stepwise Photos)

  1. Add cumin seeds to a pan.
  2. Begin to dry roast on a medium heat stirring often for 1 to 2 minutes.
  3. Once they become hot, turn down the flame to lowest and keep stirring. Within 1 to 2 minutes, they will begin to smell good, earthy, strong and aromatic. They will also turn slightly deeper in color. Turn off the heat and remove from the stove. Keep stirring for another 1 to 2 minutes after taking it off the heat. Cool completely.
  4. Add them to a spice grinder and grind in intervals of 30 to 50 seconds until fine.
  5. Scrape down the sides with a spoon and grind a little longer if needed.
  6. If you do not have a powerful grinder, sieve it and grind the coarse ground spices again. Let the cumin powder cool down completely after grinding. Store in a air tight glass jar and store it in pantry for 2 to 3 months. If stored in the refrigerator it keeps good for 6 months or even longer. If you make it in larger quantities, store them in separate smaller jars and use them one after the other so the flavors remain intact for longer.

How to Use Cumin Powder?

You can sprinkle this in your stir fry dishes, curries, soups, salads, chaats etc. It is best to use this when you are about to finish in stir fry and soups. To use it in curries, use it along with coriander powder or garam masala. To use it in raita, salads and chaats, sprinkle as much when you are serving.

What does Ayurveda say about cumin?

According to Ayurveda, Cumin is very helpful in balancing the doshas (imbalances in the body) but it should be had with another ingredient, depending on your predominant dosha (imbalance). Because its effects are hot, if you have a Pitta tendency, you need to take jeera with a cooling ingredient to mitigate its hot effects. Ghee or coconut oil is cooling, so have the jeera powder with either of these fats. If you have a high Vata, then mixing it with sesame seed oil will be beneficial to balance the doshas. For people with Kapha, jeera is automatically balancing. Its health giving properties improve when had with honey for Kapha dominant people.

Benefits of Cumin

Here are some health benefits this spice offers: References: https://www.ncbi.nlm.nih.gov/

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