Cumin is a widely used ingredients in Indian cuisine and is used in different forms. Whole cumin seeds are fried in the cooking medium to flavor the medium and therefore the entire dish, the seeds can included in powdered form in spice mixes such as Garam Masala or can be toasted and ground to release its flavors and use as a garnish.
Cumin has an earthy and nutty flavor and roasting it adds to it a dimension of smoky sweetness. You can either create a batch of roasted cumin powder in advance and store in an airtight container or make it fresh when needed. It’s easy and if you’re making a small quantity it would be easy to grind the toasted seeds in a mortar and pestle as well.
Preparation
Toast the cumin seeds in a pan or a skillet on medium to low heat until they are fragrant and turn a darker shade of brown; this should be just a few minutes. Turn off the heat and transfer the seeds into another container and cool them before grinding. I usually to put them directly into the spice grinder or the mortar. When cooled, grind them into a coarse powder and if not using all at once, store in an airtight container to preserve the flavor. Be sure to completely cool the powder before you put it into the storage container.
IMPORTANT: Be careful to not burn the seeds because that will make them taste bitter. If they turn black then you need to toss them and start over.
TIP: An easy way to check if you’ve roasted the cumin seeds enough is to take one and chew it (be sure to cool it if it’s still hot!). If it’s crunchy and turns into a powder when you bite it then it’s done. Also, it should not taste bitter; roasted cumin powder has an earthy, nutty, sweet taste.
Product Recommendations
Secura Electric Spice and Coffee Grinder
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