Roasted Ground Cumin (Bhuna hua Jeera)

• portioner: 1 c (237 ml)

Ingredienser

1 cup (96 g) cumin seeds

Vejledning

Heat a heavy, shallow pan over medium heat.

Add the cumin and roast for about 3 minutes, shaking constantly. This is essentially like dry roasting pine nuts. The key here is to never step away, to ensure the seeds don't burn.

Once the seeds are reddish brown, transfer them to a cold plate and let them cool for about 15 minutes. If they burn (and it's OK, I've been there many times) discard them and start again. Again, I can't emphasize enough that you need to stand right there as they roast. Three minutes goes by surprisingly fast.

Once they are cool, put the seeds in a spice grinder or the dry jug of a powertul blender, such as a Vitamix. You may need to grind them in small batches, depending on the size of your grinder. (No need to sift.) Store in an airtight container for up six months.

Note: If you don't have a grinder, a Vitamix blernder, or a mortar and pestle, place the roasted whole cumin between two paper towels and roll over the top sheet with a rolling pin. Press hard and continue to roll until you have a fine powder. This is best done in small batches.

Notater

Roasting and grinding your own cumin is so easy you'll never have to purchase the ground version of this spice again. I call this getting double duty from your spices--it's a way to save money and use up cumin seeds that might be tucked away in the back of your cabinet. The roasted powder is used on all sorts of savories, from yogurts (raitas) to Indian snacks called chaat. It can also be used to put a twist on a stew or any main dish.