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Ground spices

Ground cumin

Cuminum cyminum

Cumin seeds ground to a fine brown powder, mixed into masalas, rubs, sauces and spice blends.

Also called: cumin powder, jeera powder

  • Earthy
  • Warm & sweet
  • No heat
Buying & storing32 recipes

Flavour and aroma

earthy, warm, slightly bitter. Warm, earthy, slightly bitter.

Heat
No heat
Forms
ground

How to use it

  • bloom in fat · Tadka (tempering) technique

    Add to the pan after the onions have browned, with a splash of water so it cooks for 30–60 seconds without scorching.

  • use raw

    Roasted cumin powder goes on raw, at the end, over raita, chaat and chaas.

  • Curry bases with ground coriander and turmeric
  • Chilli con carne and taco seasoning
  • Hummus, falafel and kofta
  • Rubs for grilled meat
  • Roasted cumin powder over raita and chaat

Identifying good quality

Fine khaki-brown powder. It should smell strongly of cumin when the jar is opened; a dull, dusty smell means it is stale.

Origin and history

Origin: South-west Asia and the eastern Mediterranean.. Grown and used: Sold everywhere cumin is used; India is the main source..

Ground cumin (jeera powder) is the powdered seed described under cumin seeds. Indian cooks distinguish plain jeera powder, added to gravies while cooking, from roasted cumin powder (bhuna jeera), sprinkled raw over raita, chaat and buttermilk.

Well documented

In masalas, pastes and sauces

Recipes with ground cumin

23 more