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homemade  /  August 20, 2022

Bhuna Jeera ~ Toasted Cumin Powder

by Sakshi Kapoor

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.

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jaljeera nimbu paani with roasted cumin
Bhuna Jeera added to Nimbu paani to make it like ‘Jaljeera’

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!

  • Dahi Bhalle, Raita
    Bhuna Jeera sprinkled on Dahi Bhalle
  • tomatoes with bhuna jeera
    cherry tomatoes with bhuna jeera
  • Punjabi Masala Chhole/ Chana Recipe
    Delicious Chhole, the way the Punjabis make it!
  • Homemade Aam Panna
    Homemade Aam Panna
  • Mooli ka Kass recipe
    Mooli ka lachha
  • Saunth
    Imli Chutney with bhuna jeera

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.

roasted cumin powder
I like to grind the spice on the coarse side as the texture is enjoyable.

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.

jeera, cumin
add jeera to a dry pan
toasting cumin
stir often
roasting cumin
stir and toss for even toasting

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.

roasted cumin
Once the colour darkens
bhuna jeera
add kaala namak
roasted cumin
transfer to a dry mixie jar

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.

roasted cumin powder
grind to desired texture

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

tomatoes with roasted cumin
Bhuna Jeera and salt on ripe cherry tomatoes

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

roasted cumin powder
Print Recipe

Bhuna Jeera

Bhuna Jeera or toasted/ roasted cumin is an excellent spice mix to prepare and keep in stock to elevate dishes like raita, nimbu paani, salads, aam panna and more.
Total Time15 mins
Course: Condiment, Spice, Spice Mix
Cuisine: Indian
Keyword: Bhuna Jeera, Cumin Powder, Roasted Cumin, Roasted Cumin Powder, Toasted Cumin
Servings: 10 uses
Author: Sakshi Kapoor

Equipment

  • 1 Heavy bottom pan or vessel
  • 1 Spice grinder/ mixie or Mortar pestle

Ingredients

  • 100 grams Whole Cumin/ Jeera
  • 3-4 tsp Indian Black Salt/ Kaala Namak

Instructions

  • 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.
  • Sprinkle Bhuna jeera on raitas, chaat, salads, nimbu paani, chutneys or aam panna to get the maximum out of your summer and monsoon recipes.

Notes

  • Why use Kaala Namak (or any salt?): The kaala namak/ black salt helps to counter any bitterness from the toasted cumin and balance the taste. 
  • Storage and Shelf Life: Store in an air tight container and use within 1-2 months as any masala is at its best when used fresh. 
  • Colour: Don’t be afraid if the colour of the cumin seeds changes to a dark brown as the browning brings the actual flavour. The resultant ground bhuna jeera powder should not look dark yellow like the store bought version. It should look dark brown, almost the colour of rust. 
  • Punjabi Chhole or Chole
  • Punjabi Masala Chhole/ Chana Recipe
  • Bhuna Aloo
  • Bhuna Aloo
  • Sweet Potato Chaat & the secrets of Chaat masala!
  • Shakarkandi chaat, sweet potato chaat
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  • Mooli ka Kass recipe
  • Bharwa Baingan in Air Fryer
  • bharwa baingan cooked in the air fryer
  • Arhar Dal with Heeng Jeera Chaunk
  • Arhar dal with heeng jeera chaunk

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4 comments

  • Sakina Adamji
    August 21, 2022

    Hailing from Gujarati family from S. Africa we think Buna Jeera & Cumin are God sent.99.99% of our curries have either Jeeru &/or Dhanna connection.

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    • Sakshi Kapoor
      August 21, 2022

      Same here! Most of our curries and tadkas start with whole jeera. But Bhuna jeera is something we sprinkle on top on most of these recipes! We love it too 😊

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  • Ramesh Menon
    August 21, 2022

    I even use it with buttermilk. Healthy and tasty. Useful post.

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    Reply
    • Sakshi Kapoor
      August 22, 2022

      Oh Absolutely! I love adding it to chhach/buttermilk! 🙂

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