Bhuna Jeera ~ Toasted Cumin Powder

If there is one ‘spice mix’ or masala that goes in most of my summer time recipes, it would be Bhuna Jeera or Roasted Cumin Powder. From nimbu paani, aam panna, to raitas, punjabi chhole and all kinds of chaat, this Bhuna Jeera masala is the star of my spice rack, all year round. It’s so versatile, that I even add it to my spicy hummus. This toasted, more commonly referred to as ‘roasted’ cumin adds a hint of zing, smoky, and warm earthiness to dishes.

Use Roasted Cumin anywhere and everywhere

If you have never tasted Bhuna Jeera masala before, the first thing you notice when you taste it are the warm and smoky notes. The toasting of Jeera or Cumin releases the oils in the cumin seed and thus making it more aromatic. When this ‘spice mix’ (as most desi masalas are now called by the western food media) interacts with yogurt or water or anything juicy like cut fruit, it quickly transforms the dish by adding warmth and smokiness. And while the words warmth and smokiness might not sound appealing in the context of summer, the masala counters these cooling flavours perfectly to bring more balance to these dishes. Bhuna Jeera pairs perfectly with Dahi in raita and chaat, tamarind chutney and drinks like aam panna. I cannot think of making a raita or homemade dahi bhalle without it. Cumin aids digestion and is also the great when sprinkled on desi salads like Mooli ka Kass. Sprinkle some Bhuna Jeera and salt on a fresh ripe tomato for the easiest most flavourful salad!

Is Ground Cumin the same as Bhuna Jeera?

While store bought cumin powders/ ground cumin look yellowish brown, Bhuna Jeera or toasted cumin powder has a dark brown, almost rust brown colour thanks to the proper roasting of Jeera. The browning of the seeds brings out much deeper flavours as the oils in the seed are released. Do not be afraid of toasting the cumin to a darker brown but do avoid burning them. They should turn darker and not black while toasting. Just pay attention while roasting the cumin and you should be on your way to adding a delicious masala to your repertoire.

Here’s how you too can make this Bhuna Jeera masala

Ingredients

• Whole Cumin/ Jeera, 100 grams
• Indian Black Salt/ Kaala Namak, 2-4 tsp

Equipment required: A heavy bottom pan or vessel, a spice grinder/ mixie or Mortar pestle

Method

Start by quickly sifting through the cumin/ jeera on a plate and pick out any twigs or dirt.

Place a heavy bottom pan or vessel on medium high heat. Tip in the cleaned cumin in the dry pan and start stirring the cumin as it roasts.

Keep stirring and moving, tossing the cumin so that it gets evenly toasted. Toast the cumin till you can see the colour change to a slightly darker brown. You will also be able to smell the aroma of toasted cumin.

Take the pan off heat and transfer the cumin to a dry mortar pestle or spice grinder or mixie, whichever is your tool of choice. Add in a few teaspoons of Indian black salt or kaala namak and grind to a medium grind or coarse powder. It does not need to be very fine and smooth since the texture is enjoyable.

The kaala namak/ black salt helps to counter any bitterness from the toasted cumin and balance the taste.

Sprinkle Roasted Cumin/ Bhuna Jeera on raitas, chaat, salads, nimbu paani, chutneys or aam panna to get the maximum out of your everyday recipes.