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.