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.)
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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