Things You'll Need:
- Cumin plant
- Paper bag
- Pan
- Mortar and pedestal
-
Step 1
Grow cumin in a sunny area in porous soils. You can transplant the plants to larger pots or outside as long as it is in a warm climate and season.
-
Step 2
Allow the cumin to mature and produce seeds. The seeds are what are used in most foods. You will notice that the head of the cumin will change colors when the seeds are ready to be harvested.
-
Step 3
Dry the cumin seeds in a paper bag. Simply cut the entire cumin plant off with the stem, head and seeds attached. Wrap a paper bag around the stems and hang it somewhere warm and dry to dry out. The seeds will dry and fall into the bag.
-
Step 4
Dry roast the cumin seeds in the oven. This is a much faster way to process the cumin seeds. Cut the stem from the cumin plant and remove the seeds from the head. Place a pan on a stove and get the pan very hot. Toss the seeds into the pan and toss them in the pan briefly. The seeds should quickly turn a golden brown. When they do, remove them from the pan and allow them to cool.
-
Step 5
Grind the seeds in a mortar and pedestal. You can use the seeds whole or as a powder. To grind the seeds, simply place a portion of the seeds in the bottom of a mortar and grinder them with the pedestal. This will great a light powder that is often used in Mexican foods.
