Jeera Ko Dhulo (Cumin Powder)

Cumin Powder

Cumin (“Jeera” in Nepali) definitely dominates my spice rack and is one of the main ingredients in many of my recipes. Actually I can’t think of a single Nepali dinner recipe I make that doesn’t include cumin. Sometimes I temper whole cumin seeds to add an umami flavor to my soups. Other times I add home-roasted, finely ground cumin powder in the dishes as I cook. I am never satisfied with store bought cumin powder so I mostly make my own at home. I buy whole cumin seeds, dry them in the sun, roast them on the stove on low heat for 3-5 minutes, let them cool down for 10 minutes, grind them in a blender, and finally store the powder in a tight seal container. I love recycling old bottles to make my spice jars.

The smell of fresh toasted, home-ground cumin powder is such a pleasing aromatic that fills the entire kitchen. I absolutely adore the smell and flavor of cumin powder.

Cumin is an ancient spice that has been used by my ancestors since vedic times. It is a remedy for several health problems and is prescribed for prevention of many ailments by ayurvedic texts. It is also a spice in the saatvic diet, often referred to as the “yogi diet”. Cumin is totally amazing for creating delicious recipes but also for healthy living.

Cumin is without a doubt one of the most popular spices in the modern and ancient world. I add this Ayurvedic spice to all of my curries, soups, gravy, and more. I hope to grow my own cumin plants and harvest my own seeds in the future. Be sure to add cumin seed (jeera) to your daily healthy living recipes and habits.

I seriously add cumin in almost every dish I create. It is one of my secret ingredients for longevity and living a healthy lifestyle. Here is a spread of my favorite snacks (khaja set) that all includes at least a little cumin. All the recipes are from my upcoming cookbook “Plantbased Himalaya“.