Heat a heavy bottom frying pan on medium heat on the stove. Wait 2 minutes and add the cumin seeds.
Dry roast cumin, stirring continuously, for about 3-4 minutes, or until they become fragrant and darker in color.
Turn off the heat and transfer the roasted cumin seeds to a plate to stop the cooking process. Let it cool completely.
Add the cooled roasted cumin seeds to a coffee or spice grinder. Pulse a few times, shaking the grinder to prevent the powder from clumping. If needed, scrape the sides once in between.
Continue to pulse until finely ground. Store in an airtight container in a cool dry place for up to 6 months.
Notes
Quick sort: Spread the cumin seeds in a large platter and scan for small stones or dirt.
Grinding without roasting: To make cumin powder without roasting, skip the roasting steps and jump to the grinding process.
Roast on medium heat: Cumin seeds contain oils that can cause it to burn quickly. Roasting on medium heat prevents the seeds from burning.
Even cooking: Stir continuously to ensure even roasting of seeds.
Cool completely: Always allow the roasted cumin to cool completely before grinding them. If ground prior to cooling, the oils in the seeds will start to release.
Prolong shelf life: Store in a cool dark cabinet or drawer, away from stoves and other heat sources. This makes them last longer.
Note: The nutrition facts below are my estimates based on 1 teaspoon of cumin seeds. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.