Cumin powder

The small cumin seed (Cuminum cyminum) possess a powerful flavor described as being penetrating and peppery with slight citrus overtones.

To make cumin powder, dry-roast the seeds until they darken. Then crush them in a mortar and pestle. Roasting enriches the earthy flavor and fragrance.

Cumin seeds and cumin powder should be kept in an airtight glass container in a cool, dark and dry place. Ground cumin will keep for about 6 months.

Cumin is used mainly where spicy foods are prepared. Cumin also forms an essential part of curry powder, chili powder, sambar powder, garam masala and of the Bengali spice mixture, panch phoron, besides being used in Northern Indian tandoori dishes.
Cumin powder