HOMEMADE JEERA POWDER
This Recipe Makes 1kg Ground Jeera (Cumin)
Jeera Or Jeera Powder (also known as cumin) is a fundamental spice of Indian Cuisine. If you’re always one to purchase ground jeera then stop now & start preparing your very own Homemade Jeera Powder. The taste is much better when it is freshly ground as compared to store bought ones as nobody can really tell how long ago those powders were ground.
The seed of cumin exists in it’s organic product. It’s from the Cumin blossoming plant which develops from India toward the East Mediterranean. The seed is utilized as a zest in ground or whole form.
Cumin Seeds are known as Jeera in India & South Africa. Jeera is used in little estimates yet it’s nutty flavor & it’s effect on nourishment is huge. Jeera Powder is anything but difficult to prepare at home.
They are also known for curing digestion issues. Cumin has great wellspring of iron, copper, potassium, magnesium, zinc & cell reinforcement properties. It additionally comprises of vitamin B, vitamin A, vitamin C and E.
Jeera Powder is by & large included in most Indian dishes.
Homemade Jeera Powder Ingredients:
- 1 kg jeera (cumin) seeds
- Firstly empty out the jeera (cumin) seeds into a large pot.
- Place the pot on the stove top on medium high heat. Using a large spoon, begin stirring the jeera seeds around, allowing them to toast for ±5 minutes. There will be a change in colour as the seeds will begin to slightly darken.
- Once the jeera (cumin) seeds have toasted, empty into a large bowl to cool down a bit.
- Next, use any electric grinder that you may have. I used a coffee grinder as I find it does an excellent job because I add little quantities at a time when grinding.
- Grind the seeds until it is all crushed into powder form.
- There you have it. Homemade Jeera Powder done as quick & as simple as that.
- Take note, if you’re using a coffee grinder, do not over fill it, also allow for the grinder to cool down during intervals before grinding more seeds.
- Your house will be infused with this aromatic spice which is actually kind of addicting.
- I find it better to prepare large quantities as this saves time in the long run & being Indian, I am always using this spice in most of my dishes. You can prepare large quantities like this & freeze the rest to use whenever your everyday use containers needs a refill again.
- I basically just empty them into a plastic bag, label the bag & place it into a huge container – I also place bags of my dhania powder & garam masala in the same container. This prevents any other stock in your freezer from puncturing the bag, spilling all your hard work & obviously causing a whole lot of uncalled mess.