Cumin: Seed, Powder and the Taste of Warmth

Cumin appears in the cookbook in both whole and ground form. Whole seeds often begin a recipe by sizzling briefly in hot oil, while ground cumin is usually folded into the later spice mixture.

The difference changes the dish. Whole seeds bring toasted aroma and texture near the start, while ground cumin blends more completely into sauces, dals, soups, pilafs, chutneys, and yogurt-based sides.

The Indian-Style Hummus note gives a simple bridge between the two forms: lightly toast whole cumin in a dry skillet for a few minutes, then grind it fresh.

Ingredients

• Whole cumin seeds
• Ground cumin
• Oil for blooming whole seeds
• A dry skillet for toasting
• A spice grinder

Method

Use whole cumin when the recipe begins with hot oil and wants the seeds to perfume the fat. Use ground cumin when you want the flavor dispersed through the body of the dish. For fresher ground cumin, toast whole seeds lightly in a dry skillet, cool, then grind.