How to Make Roasted Cumin Powder (Jeera Powder)

Cumin powder stored in an indian masala dabba along with other spices.

How to Make Roasted Cumin Powder (Jeera Powder)

Learn how to make roasted cumin powder (also known as jeera powder or ground cumin) at home in just 15 minutes using whole cumin seeds. This essential Indian spice adds a warm, earthy flavor to your dishes. Whether you prefer raw or roasted cumin powder, homemade is always fresher, more aromatic, and easy to prepare. A naturally vegan and gluten-free spice blend that belongs in every kitchen!

Course spice powder

Cuisine Asian, Indian

Prep Time 5

Cook Time 10

Total Time 15

Servings teaspoons

Calories 7.81kcal

Author Priya Lakshminarayan

Equipment

Ingredients

½ cup cumin seeds

Instructions

Add dry cumin seeds to a plate and inspect them carefully. Remove any tiny stones, husks, or impurities.
Transfer the cleaned seeds to a dry pan. Roast on low to medium heat for 2-4 minutes, stirring continuously to ensure even roasting.
Roast the seeds until they release a faint, nutty aroma and turn slightly darker in color. Be careful not to over-roast or burn them. They will start popping once they turn the brown color. That's your cue to take the pan off the flame.
Spread the roasted jeera seeds on a plate and allow them to cool completely at room temperature.
Once cooled, transfer them to a dry high-power blender or spice grinder.
Blitz until you get a fine or semi-fine powder—depending on your preference. I keep it little coarse. For an even grind, remember to stop mid way and redistribute the seeds. Take a whiff. It smells amazing. Store the roasted ground jeera in a clean, airtight glass jar. Keep it in a cool, dark place. You can also add it to your masala dabba for easy access during daily cooking. Use this homemade jeera powder in any recipe that calls for cumin powder.

Notes

Allow the roasted cumin seeds to cool down completely. Blending warm spices can create unwanted moisture. It can affect both the texture and shelf life of your ground cumin. Ensure your mixer, spice grinder, or blender is thoroughly clean. It should also be dry before use. This helps to avoid any contamination or clumping. You can optionally sieve the ground jeera after grinding for a finer texture. This will remove any coarse bits. It helps achieve a uniform consistency. If you prefer a more rustic texture, use a dry mortar and pestle. You can also use a rolling pin to crush the roasted jeera seeds. Add turmeric powder or bay leaf when making bhuna jeera for extra flavor.

Nutrition