Make your own ground cumin. The secret to the taste of Indian spices is in their preparation. The process is easy but it makes a world of difference in the taste.

Dry roast cumin on medium-low heat.

Keep stirring every so often (but not constantly) to roast them evenly until light brown, 6 – 7 minutes.

Let it cool down to room temperature.

Grind in a coffee grinder or dry grinder jar of your blender. Store in an airtight container.

Ground cumin is used in most of the savoury North Indian dishes – beans, vegetables and yogurt.