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Roasted Cumin Powder

Dry-roasting the cumin seeds intensifies their natural oils and helps release a rich, nutty aroma and flavor. This gives depth and complexity to the flavor of the spice, making it more flavorful than its raw counterpart.

Highlights
Prep Time 5 min
Cook Time 5 min
Total Time 10 min

Ingredients

  • Dry roast
    • 1.5 tablespoon(17g) cumin Seeds
    • 1 tablespoon (10g) whole Coriander Seeds
    • 1 tablespoon(10g) fennel Seeds
    • 1 tablespoon (12g) black Peppercorns
  • 1 tablespoon(10g) red chili powder (hot, or less)
  • 3 tablespoon (25g) dry Mango Powder (Amchur)
  • 1 tablespoon(22g) black Salt (Kala Namak)
  • 1 tablespoon salt adjust to taste

Process

  • Use a wide heavy bottom pan
  • Slow toasting on low medium heat. Keep stirring the seeds continuously
  • Grind well

Note: TBD

Storage

Transfer the roasted cumin powder into an airtight container.

It's better to roast and grind cumin seeds in small batches and use it up in 1-2 months.

Feedback

TBD

References

  • Tiktok @sinfullyspicy
  • Recipe blog