Last night we toasted some in a dry skillet for about 5 minutes (this mini-skillet would be perfect), then threw them in a tortilla with some black beans, avocado, sautéed red peppers, and cilantro. They are crunchy but not intrusive, and the flavor is like ground cumin on a grand scale — more distinct, in the forefront, and sharper.
Kitchn Curees: Have you found some whole cumin seeds hiding in your pantry that are still good? Use them!
Here are some recipes:
- Creamy Black-Eyed Pea Soup with Cumin and Thyme
- Green Coconut and Pork Curry
- Mixed Bean and Avocado Salad
- Yam and Black Bean Burritos
(Image: Elizabeth Passarella)