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Cumin

  • 20-07-2011 3:09pm
    #1
    nyarlthotepful
    Registered Users, Registered Users 2 Posts: 68 ✭✭


    I accidentally used cumin in seed form in a recipe for chili that called for ground cumin. Will this make much of a difference? I hope it doesn't ruin the dish. Thanks.


Comments

  • #2
    olaola
    Registered Users, Registered Users 2 Posts: 4,140 ✭✭✭olaola


    You'd usually grind it first. I'd use it whole in breads and the like - not as much flavour. But I'm sure it will be perfectly fine!


  • #3
    Honey-ec
    Closed Accounts Posts: 5,844 ✭✭✭Honey-ec


    As Olaola said, you won't get as much depth of flavour from the seed. If you need ground cumin again and all you have is seed, toast it in a dry pan til it's just golden, then grind it in a pestle and mortar. Voila - ground cumin.*

    *Tbh, it's actually far better to do it this way all the time, rather than buy pre-ground cumin, but life's too friggin short, right?


  • #4
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Honey-ec wrote: »
    *Tbh, it's actually far better to do it this way all the time, rather than buy pre-ground cumin, but life's too friggin short, right?
    It's actually the longest thing you'll ever do. ;) But yeah, you can go overboard with trying to do everything when cooking.


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