Toasted Cumin Powder Recipes
TOASTED CUMIN POWDER
This recipe can be prepared in 45 minutes or less.
Yield Makes about 1 1/4
Number Of Ingredients 1
Steps:
- In a dry small heavy skillet toast the cuminseed over moderate heat, swirling the skillet, for 3 or 4 minutes, or until it turns several shades darker and begins to pop. In a spice or coffee grinder pulverize the seeds.
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- Clean cumin seeds and add them to a heavy bottom pan. Turn on the heat to medium and keep stirring until the seeds become hot to touch.
- Reduce the heat to the lowest and roast them. Keep stirring continuously so the seeds roast evenly.
- When done, they will emit a strong earthy, pungent and smoky aroma. Remove from heat. Do not over roast they will burn and taste bitter.
- Cool them completely and add to a grinder. Grind in short intervals of 30 to 50 seconds until ground to a fine powder.
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- Heat a skillet over low heat and dry roast the cumin seeds for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown.
- Place the cumin into a spice grinder and blend until smooth (you can also use a mortar pestle if you prefer).
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- In a wide pan add the cumin seeds and roast them at medium heat till they are golden and aromatic. It would take about 2 minutes. Do not over roast the jeera seeds, or they might taste bitter.
- Transfer roasted cumin seeds on a working surface and grind it into a fine powder using a rolling pin. Your roasted Jeera Powder is ready.
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