January 11, 2013

Tip of the Day

Whole cumin seeds are better than ground cumin because the whole seeds will retain its flavor longer.  The seeds will keep fresh for about a year but the ground cumin only keeps fresh for about half that.  It is best to store both in an airtight glass jar and keep them in a dark, cool  place.

You can grind the seeds into powder by using a mortar and a pestle.  And if you really want to bring out the flavor, roast the seeds first before using them in your favorite recipe. (Just put them in a skillet and cook for about 5 minutes stirring constantly -- don't use oil or butter or anything.  When you see the seeds start to turn to a darker hue, they're done. Be careful not to over roast them as they will then taste bitter.)

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