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cumin powder recipe
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4 from 1 vote

cumin powder recipe, jeera powder

A highly used spice mostly used in North Indian cooking and also in south indian cooking.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Indian Spices
Cuisine: North Indian
Servings: 10 people
Calories: 180kcal
Author: Asiya


  • 250 gms cumin seeds/ jeera
  • wok to roast the cumin


  • Take a non stick wok or a pan, heat it.
  • Add cumin seeds and dry roast the cumin seeds on low flame.
  • Keep stirring the cumin seeds/ jeera while roasting them.
  • If not stirred well, the cumin seeds might get burnt at the bottom and the whole spice tastes burnt.
  • The cumin seeds give out an aromatic fragrance while getting dry roasted and that is the sign of cumin seeds roasted well.
  • When the cumin seeds gives aromatic fragrance, switch off the flame and cool them down.
  • Take a mixer grinder jar, add the roasted cumin seeds into the jar, blend them finely until they are powdered well.
  • Transfer the cumin powder into an air tight container.
  • Store the jeera powder and use it for cooking purpose or for medicinal purposes.
  • It lasts long and can be used for months. 
  • Use in curries when required.


1. One important tip to know that cumin is roasted well is it starts giving out aroma into the kitchen and too much of roasting burns the cumin and one should be careful while roasting it.
2. If the cumin is roasted longer, the powder gives out a burnt smell and the curries smell burnt and hence be careful.


Calories: 180kcal
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