Apartment Therapy The Kitchn | Quick Tip: Using Whole Cumin Seeds

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Quick Tip: Using Whole Cumin Seeds

Thanks to the peek inside Devesh and Tara's Spice Pantry, we've got seeds on the brain. One we've been loving lately: whole cumin. Toasting the seeds is easy, and they add a complex texture and flavor you can't get from ground cumin.

We used them this weekend in a Sexy, Spicy Broccoli, and the aroma wafting through our apartment while that broccoli marinated on the countertop was strong and smoky, largely due to the cumin seeds that had been quickly fried in olive oil and garlic.

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:

(Image: Elizabeth Passarella)

Comments (3)

I love toasting cumin seeds (especially for a chickpea curry).

posted by sciencegeek on 2008-04-03 18:06:49
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My favorite recipe with roasted cumin....
Take some seeds - toast them, grind them
Add then to some sliced onion (yellow or white) and chopped tomato.
Squeeze some lime juice on top and season with salt...
It is such an easy salad...and so tasty!

posted by april_d on 2008-04-04 19:27:15
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There is a YUMMY recipe I found out of a cookbook for newlyweds. I got it as a gift and was surprised to learn that you can use cumin whole. I adjusted the suggested recipe a bit and toast the cumin and sliced almonds in olive oil. Then add basmati rice and toast. I use about a half of a yellow onion diced and add it to the pan until they are clear. Cover mixture with your favorite broth (I like veggie or chicken). Add salt and pepper, cover and let cook. It has such a great nutty flavor. It's become a favorite in the house.

posted by mrsmc on 2008-04-05 21:46:50
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