Preparation:
Heat a dry frying pan over a medium-low heat until you can feel the heat rising. Add the cumin seeds and roast for about 30 seconds to a minute, shaking the pan. Watch carefully so they do not burn and tip them out as soon as you can smell the aroma. This method enhances the flavours of the spices. After they cool, grind them to a powder using a pestle and mortar. The ground cumin is then ready for use in Indian dishes.