Floral, earthy, intense, cumin elevates the flavor of even the most simple meal. Used extensively in Indian, Mexican, Mediterrnean, Middle Eastern, South Asian cuisines, it adds so much flavor, intensity and depth to any recipe.
Why Toast Before Cooking
You really don’t need to toast, however if you wonder why some curries or recipes taste better than others chances are the spice mixes are homemade in small batches and toasted before use. I think toasting activates the natural oils in the spice giving that toasty, nutty intense flavor. That’s why I recommend toasting spices. .
How to Toast Cumin Seeds
- Warm a small frying pan or skillet over low to medium-low heat. Add the desired amounts of cumin seeds(do not add any oil or fat) and toast, stirring and shaking the pan or skillet often to prevent burn spots, for 3-4 minutes, or until you see the color of the seeds start to darken and get aromatic.
I recommend 2 tablespoons- ½ cup batch depending on your use. - Turn off the heat and allow the seeds to cool a little before transferring to a spice grinder. Pulse a few times and blend into a fairly fine ground powder. Stop a couple times and redistribute the seeds so they are ground evenly. Transfer to an airtight spice jar or container and store in a cool, dry dark cabinet, best used within 4 months. For longer shelf life store in the fridge or freezer.
Usage and Storage
- Use your freshly made toasted ground cumin just like regular ground cumin.
- To store: Whole cumin seeds can be stored up to a year in a cool dry airtight container or package. On the other hand ground cumin is best made in small batches and stored in an airtight glass jar or container in a cool dark kitchen cabinet. If your use for ground cumin is not frequent keep in the fridge or freezer for prolonged life.
- Whole cumin seeds can be stored for up to 1 year.
- Ground cumin can be stored for up to 4 months in the pantry /kitchen cabinet and 6-8 months in the fridge/ freezer.
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