Roasted Cumin Powder (Bhuna Jeera)
料理の最後に振りかける魔法の粉！土の香りを極限まで高めた褐色の砂
Description
Cumin seeds dry-roasted without oil to the limit in a pan and finely pulverized. Has 'intense savoriness and smokiness' on a different dimension from raw cumin powder.
Classification: For Everyone,Powder Spice,Savoriness
Shops selling Roasted Cumin Powder (Bhuna Jeera)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cumin seeds(Roasted and ground)
Instructions
- Put whole cumin seeds in an oil-less pan, dry-roast slowly on low until darkish, powder in a mill.
- Sprinkle loosely right before eating over 'Raita' tossing cucumber/tomatoes in yogurt.
- Mix as Chaat Masala base, or dissolve in lemonade (Nimbu Pani), adding the final 'earthy savory' accent to dishes/drinks.
Learn more Substitutes, pairings, tips
Key spices
Substitutes at Japanese supermarkets
Lightly dry-roast commercial cumin powder (inferior aroma but as easy sub)
Pairing
Raita (Yogurt salad), Various street snacks (Chaat), Lassi
Trivia
[Hardcore] 'Bhuna' means roasted, 'Jeera' means cumin. Unlike 'cumin seeds' fried in oil as cooking foundation, this 'Bhuna Jeera' is a 'topping-exclusive spice' sprinkled directly over finished dishes to eat as is. The hidden ultimate condiment determining Indian street food/salad tastes instantly.
Eating tips & etiquette
[Unique Usage] Intentionally drop a pinch of this earthy, salty Bhuna Jeera over sweet, rich Mango Lassi surfaces, bugging the brain with the intense gap between sweetness and spice!
Allergen
None