Jeera Water (Cumin Water)
Updated: April 25, 2023, By Swasthi Shreekanth
Jeera Water, also known as Cumin Tea or Cumin Water is a traditional Indian beverage made with one of the most amazing spice, cumin. Here, I share how to make it in 3 ways. Jeera, known as cumin seed in English, is a staple in Indian cuisine. Its decoction, known as Jeera Water, is widely used as a warming drink.
Cumin belongs to the cuminum cyminun plant, part of the Apiaceae family (like parsley and fennel). The plant is a herb and the seeds have a strong earthy taste and warm flavor. The flavor is enhanced when the seeds are heated, either roasted or fried.
The seeds can be used in cooking, whole or powdered & added to many dishes. They are an essential component of many spice blends like garam masala, curry powder, sambar powder and rasam powder. In Indian cuisine, we also make a lot of dishes exclusively with cumin like Jeera aloo, Jeera chicken and Jeera rice.
What is Jeera water?
Jeera water is just water in which cumin seeds have been simmered until all of the flavor and most of the nutrients from the seeds are extracted. Inarguably, it is one of the best warming tea that’s enjoyed all around the year, in India.
My Mom would make this by boiling the whole seeds in plain water and this was the only way I knew when I was a kid.
Later my Anglo-Indian teacher taught us the soaking method, where we simply soak half teaspoon cleaned cumin seeds overnight in a cup of hot water. The next morning strain and drink it. A dash of honey can be stirred into, to make it more palatable. The seeds can be eaten up too as they still have a lot of flavor.
Another quick alternate method is to add half teaspoon Ground cumin (jeera powder) to a cup and pour 200 ml boiling hot water. Cover and rest for a while. Stir it with a spoon and let the particles settle at the bottom or simply strain it.
You can flavor Jeera Water with fresh mint leaves, holy basil/ tulsi or with cinnamon, adjusting the quantities to your taste preference.
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Photo Guide
How to make Jeera Water (stepwise photos)
1. Pour water to a non-reactive pot or pan and then add jeera. You can also crush the seeds before adding to the water, so they release their flavor and volatile oils. You can do this easily by using a rolling pin and a board or using a mortar pestle.
2. On a medium heat, bring the water to a gentle boil.
3. Cover and simmer for 5 minutes.
4. Increase the heat slightly and let it come to a boil again. You will see the seeds being swollen up and begin to release the aroma.
5. Turn off the stove and cover it. Remove pan from heat and let cumin water cool somewhat.
6. It is best to have this warm. You may leave it on the stovetop so it remains warm longer.
7. Strain out the seeds from the water with a fine strainer or muslin. Strain it to serving cups. If the flavor is too strong for your taste you can also dilute it with more warm water.
8. Traditionally jeera water is consumed plain & more often at room temperature. This is how I always have it. If you want add lemon juice.
9. Add honey if you prefer. I use Manuka honey. Both lemon juice and honey are optional.
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Recipe Card
Jeera Water (Cumin Water)
Method
- Bring water to a gentle boil in a non-reactive pot or pan.
- Optional: Crush the cumin seeds with a rolling pin or in a mortar pestle. The idea here is to release their flavor and volatile oils. You don't need to make a fine powder.
- Add them to the water and bring it to a boil on a medium heat.
- Then reduce the flame and simmer for 5 minutes. Bring this to a boil again on a slightly higher heat and turn off.
- Cover and let cool down until warm.
- Place a strainer over a cup or a pitcher. Filter jeera water and serve warm or at room temperature.
- If you prefer to make a larger batch of jeera water for the day, boil 10 grams of cumin seeds in 1250 ml of water following the same steps mentioned above. Strain and enjoy it.
Notes
- Cumin seeds cannot be reused. To put them to best use you may eat them off after drinking the jeera water.
Private Notes
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Mention @SwasthisRecipes or tag #swasthisrecipes!About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
Woke up with at night drank a cup of jeera water at night the stopped and slept very well
Thanks for sharing back Jasmine
Just started drinking jeera tea this week. I was surprised at how much I enjoyed the flavor. I did add some monk fruit sweetener and a splash of lemon juice. I think this tea will be my new morning drink. Thank you for the recipe.
Where are those tea cups from?
These are from a Singapore stores selling Japanese dinner & tableware.
Silly question, but where did you get these cute cups?
Kate,
These are from a Singapore stores selling Japanese dinner & tableware.
I would like to taste this
Can I reuse the jeera ?
Megana, there will be no flavor in the jeera. It is best to use fresh jeera every time you make the jeera water.
Hello!! Can I use cumin powder instead of cumin seeds to make cumin water and drink it in the morning before any meal?
Hello!! Can I use cumin powder instead of cumin seed and drink it in the morning??
Hello Afra,
Yes you can use cumin powder instead of seeds and drink in the morning
I’ve just discovered your site and am so happy to have found it! This looks delicious and I will try it by soaking the seeds overnight. I’ve just made your Chicken Curry … its simmering right now for dinner tonight. The house is fragrant with spices and I had almost everything your recipe called for. Thank you! ?
Hi Terese
Glad to know your curry turned out good. Yes give this a try. Thank you!
🙂