Cumin is very essential spice which used in various recipes of Indian cuisines, in whole and ground form both. Today I post homemade roasted cumin powder, for which first roast the jeera on hot tawa till to dark and grind it till to powder form. This recipe is used in various recipes especially in street food for chaat and dahi bhalla, raita or curd, Indian chutney more.
Cumin seeds are used as a spice for their distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian, Northern African and Latin American cuisines.
Cumin can be used ground or as whole seeds. It helps to add an earthy and warming feeling to food, making it a staple in certain stews and soups, as well as spiced gravies such as chili. It is also used as an ingredient in some pickles and pastries.
Although cumin seeds contain a relatively large percentage of iron, extremely large quantities of cumin would need to be consumed for it to serve as a significant dietary source. According to the USDA, one tablespoon of cumin spice contains are Calories (kcal): 22, Fat (g): 1.34, Carbohydrates (g): 2.63, Fiber (g): 0.6 and Protein (g): 1.07
Preparation time: 15 Minutes
Serving: 1 Cup
1 Cup Cumin Seeds/ Jeera
Dry roast the cumin seeds on the hot tawa till to dark brown color. Keep aside to cool for 5 minutes and grind this roasted cumin in mixer. Store this roasted cumin powder in airtight jar for few months.