Roasted Cumin Powder
If you’ve been using regular ground cumin in my recipes that call for roasted cumin (bhuna jeera powder), oh my gosh, you’ve been missing out, my friend.
The two spices are nothing alike… despite coming from the same spice, of course, heh. They’re like siblings – sure, you see the obvious family resemblance, but man, are they different. One is mild-mannered, and the other, super intense and, well, a little wild. (I’m definitely thinking of my two little boys as I write this, lol).
When it comes to spices, they can take on a completely different character depending on how you treat them. Leave them whole, and they’re mild and fragrant; crush them, and they come back with a vengeance; toast them, and they transform. (And now I feel like I’m describing superheroes… cumin to the rescue!).
Roasted cumin is well known for its use in Raita (yogurt), Chaat (Indian street/snack food), and Chana Masala, but it’s used in many other dishes as well. I’m sharing a bunch of recipes that call for it below. But first… let’s talk about how cumin and roasted cumin are different.
How is Roasted Cumin Different From Regular Cumin?
Okay, so we have cumin seeds, right? When we grind cumin seeds, we get cumin powder. When we dry roast cumin seeds in a hot pan and wait for the seeds to turn dark brown and THEN grind them, we have roasted cumin powder.
Roasted cumin powder, also known as bhuna jeera powder, is highly aromatic and has a more intense flavor than regular unroasted cumin. It’s a bit nutty and adds a unique flavor to recipes – one that’s kind of hard to describe.
You know how dried fenugreek leaves can transform butter chicken? Like, you think Butter Chicken is good, but then you add those dried leaves, and it turns the dish into something unbelievably good? Roasted cumin powder has that same ability – to totally transform a dish. Once you use it, you realize what you’ve been missing and can’t do without it. A few spices have this special superpower, and bhuna jeera happens to be one of them.
Recipes Calling for Roasted Cumin Powder (Bhuna Jeera Powder):
How to Make Roasted Cumin Powder:
The great thing about bhuna jeera powder is that it’s straightforward to make. Get cumin seeds and toast them in a dry pan until they turn crisp and the color changes to a dark brown; then add them to a spice grinder and blend.
Do not let the cumin seeds turn black or get burnt. You can go easy on the dark brown if you’re concerned about burning the seeds, but getting them to a toasty dark brown without burning them is what I consider the roasted cumin sweet spot.
Give this spice a try and let me know what you think of it 🙂
Roasted Cumin Powder (Bhuna Jeera Powder)
Roasted Cumin Powder (Bhuna Jeera Powder)
Ingredients
- 1 cup cumin seeds or desired amount
Instructions
- Heat a skillet over low heat and dry roast the cumin seeds for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown.
- Turn off the heat and allow the cumin seeds to cool down.
- Place the cumin into a spice grinder and blend until smooth (you can also use a mortar pestle if you prefer).
- Store in an airtight jar and use within 6-8 months for the most flavor.
Reg says
I noticed that at one point the seeds let off a little smoke. Is that normal or are they burned then? My first try at it.
Alan Colbert says
Love your recipes but your website is so polluted with adds that it const Freezes up and makes it intolerable to read. It also constantly reloads because of this issue. I usually just hit the “ jump to recipe” link and print it out.
Ashley - My Heart Beets says
Sorry to hear, I’ll reach out to my ad company to see if there’s anything they can do. You can also turn off the ads on your end by using an ad blocker in the meantime. Thanks for the message.
jw says
It’s important not to try to get the seeds too dark. When you grind them they will appear much darker. 5-10 minutes is enough!
Monica Meerveld says
Sounds delicious! If I make roasted cumin seeds and grind them, can it be used any time cumin is called for?
Ashley - My Heart Beets says
Hi Monica, I would reserve this for when a recipe calls for roasted cumin – it has a very different flavor.
Aarti says
Hi Ashley, What a beautiful family you have. And how lucky they are to be served these delicious meals. I have been using this site for over a year now and want to thank you for making cooking so much easier. Your site is organized, the recipes are clear, and videos are super helpful. Our family & friends are enjoying the meals. This is a long overdue – Thank You!
Ashley - My Heart Beets says
Aarti, thank you – that makes me so happy to hear! I really appreciate the kind words 🙂 I’m so glad you like my site and recipes!
Jesus Fuentes says
Can I roast cumin powder?
My Heart Beets says
I have tried this but highly doubt you will get the same flavor – I’d really recommend roasting whole seeds and then griding.
Nitesh says
How long roasted cumin power can be stored in tight container ?
My Heart Beets says
Hi Nitesh, I think it’ll be fine for up to a year – maybe longer. If it’s still fragrant, I’d say use it. If you don’t plan to use it often, then you can always make a smaller batch. We go through it pretty quickly as I always add it to raita.
Samantha McArthur says
Cumin is the spice I use most, but never roasted cumin! I’m really keen to try this and taste the unique flavour you talk about. Thanks.
My Heart Beets says
It’s so different! Let me know what you think if you give it a try 🙂