Coriander and Cumin – The Essentials of Indian Cooking
There are a few spices that are used across almost every regional cuisine in India, forming the foundation of many curry sauces – both vegetarian and meat-based. Two such essential spices are coriander and cumin.
They are sometimes added as whole seeds, but more often ground into powder and used in curries, where they not only add flavour but also help thicken the sauce. Roasting the seeds before grinding really elevates their aroma and taste. Making these spice powders in small batches and storing them properly can save you time and enhance the flavour of your dishes.
Roasted coriander powder & cumin powder
Coriander Powder
You’ll need:
3 tbsp coriander seeds
1 tsp salt (optional)
Method:
Dry roast the coriander seeds over medium heat until they turn a shade darker and release a strong, nutty aroma.
Stir or toss every 30 seconds to prevent burning — this should take about 7–8 minutes.
Remove from the pan and allow to cool completely.
Grind to a fine powder using a spice or coffee grinder.
Tips:
Adding a pinch of salt can help extend the shelf life.
Make small batches, as the aroma fades over time.
Cumin Powder
Roasted Cumin
You’ll need:
3 tbsp cumin seeds
1 tsp salt (optional)
Method:
Dry roast the cumin seeds over medium heat until they darken slightly and release a rich, earthy fragrance (about 5–6 minutes).
Stir regularly to avoid burning.
Remove from the pan, let cool completely, then grind to a fine powder.
Tips:
As with coriander, a little salt can help preserve freshness.
Store in an airtight container and use within a few weeks for the best flavour.
