Roasted Ground Cumin - Bhuna Zeera
Learn how to make roasted ground cumin powder or bhuna zeera, an essential ingredient in Pakistani / Indian cuisine. It’s super easy to prepare, and once you make it, it will become a must have in your spice cabinet.
Ingredients
- 1 ½ cup cumin seeds
Instructions
- Dry roast the cumin seeds in a non-stick small frying pan till they release a rich, fragrant aroma and change color to a darker brown. This process will take 5 - 8 minutes. Stir the cumin seeds with a wooden or silicon spatula to prevent burning.
- Turn off the heat, and remove the roasted cumin seeds. Place in a plate or bowl, and allow to cool completely.
- Place the roasted cumin seeds in a spice (or coffee) grinder and grind them into a powder. You can finely grind them for a smooth powder, or process less for more texture. You can also use a mortar and pestle if a spice grinder isn't available.
- Store the freshly ground roasted cumin powder in an airtight container to preserve its earthy flavor and aroma. Use within 6 - 8 months for the best flavor.
Notes
- When dry roasting the cumin seeds, make sure there is no oil or water in the pan. Be sure to stir often and keep an eye on the cumin seeds as they can burn quickly.