CUMIN SPICE POWDER
The second most popular spice in the world, after black pepper. Vvv earthy, warming and aromatic.
For this, all you need is whatever cumin seeds you’ve harvested. You’ll need an air-tight container to store in a cool, dry place. Then whack it in curries, stews, soups and all that deliciousness.
- Use a heavy bottom iron girdle or pan for roasting cumin seeds. It’s best to use a heavy bottom pan as they tend to pop up a bit. Heat the pan on medium, don’t add oil, add the seeds
- Leave them in there, heating them evenly, until you get a lovvvvely aroma and the seeds start turning dark brown.
- Remove them and let them cool down
- If you have a pestle and mortar, pop the seeds in there and grind them until you get a coarse powder. If you don’t, put them on a chopping board and gently roll with a rolling pin
- Store them in a container to trap that gorgey gorge aroma
