top of page
  • Writer's pictureheutemalindisch

Bhuna Jeera - Ground and roasted Cumin seed

Roasted Cumin powder is highly aromatic and has an intense flavor. Roasting brings out a darker and stronger aroma from Cumin and has a more intense flavor than normal unroasted Cumin. It is a bit nutty and adds a unique flavor to many recipes from Indian cuisine.


  • 4 ½ tbsps Cumin seeds


Toast Cumin seeds in a skillet without oil over medium heat for about 1-2 minutes until flavors develop and seeds turn dark brown. Stir the Cumin seeds constantly during this process so they don't burn.

Remove from heat and let cool for 10-15 minutes.

Then grind the roasted Cumin in a mortar or a spice grinder.

Transfer to an airtight container or screw-top jar.


  • Spice blends should be stored in a dark place to preserve the essential oils.

I look forward to hearing from you...

...if you like my blog, my recipes inspire you and your curiosity for Indian cuisine has been piqued. Feel free to give me feedback if you would like to share your cooking accomplishments or have a suggestion for improvement. I appreciate any kind feedback. Whether via the comment function, email, Facebook or Instagram (best tagged with #heutemalindisch and @heutemalindisch, then your cooking success can also inspire others).



bottom of page