Toasted cumin or ‘Bhuna hua jeera’ as it is called in Hindi is used in many dishes in my household. Raita, Salted lassi, Chole and Chaat to name a few. The cumin is toasted until brown and then crushed coarsely and used. When cumin is toasted it lends a rich nuttiness which adds a depth of flavor to the dishes.
Toasted cumin powder is mostly used in North Indian dishes. My mother-in-law always made a small batch and kept in the spice compartment of our kitchen. I slowly got used to the flavor as it can be very strong. I remember my brother-in-law didn’t like the smell when it was freshly made. Nevertheless, it is an indispensable ingredient in my kitchen.
Yields ½ cup
5-10 minutes plus cooling time
- ½ cup cumin seeds
Take a pan heat on medium and add cumin. Toast the seeds for 5-7 minutes. When it is almost done the cumin turns brown and gets smoky.
Now transfer to a bowl and cool completely. Use a coffee grinder and powder coarsely. You can use a mortar and pestle as well.
Store in an airtight container and use as required.
Note: It stores well up to 2-3 months.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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