I'm with Dina and always add a healthy dose of
ground toasted cumin seeds.
Not exact matches
For recipes that do not call for the whole seeds, the
cumin seed must be
ground — but first,
toast them.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons
ground cumin 1 (3 - inch) cinnamon stick Salt and freshly
ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp
ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds,
toasted
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon
ground cumin • 1/4 teaspoon
ground coriander • 1/2 teaspoon sea salt • Freshly
ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons
toasted cumin seeds, for garnish
Toast the
cumin and coriander seeds in a dry frying pan,
grind and place in the mixing bowl.
2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3 slices bacon 6 to 8 cloves garlic, thinly sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon
ground cumin 6 cups chicken broth 10 baguette bread slices, crusts removed, sliced 1/2 inch thick and
toasted Salt to taste 4 eggs Chopped fresh flat - leaf parsley, 4 lime wedges for garnish
4 tbsp lightly
toasted sesame seeds 4 tbsp
ground sumac 2 tbsp dried thyme 1 pinch of sea salt (1 tbsp
ground cumin is a really nice addition, but optional)
1/2 teaspoon
ground cumin 3/4 cup walnuts,
toasted 1/4 cup whole - grain bread crumbs 1/4 cup extra-virgin olive oil 2 tablespoons pomegranate molasses 1/4 cup tomato paste 2 to 3 roasted red peppers 1/2 to 1 cup warm water 1/2 teaspoon fine - grain sea salt
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons
ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons
ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds,
toasted and chopped 1/3 cup sunflower seed,
toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
* 1/2 cup roasted cashews * 1/4 cup
toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons
ground fennel * 2 teaspoons
ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to taste
Toasting whole
cumin seeds and then
grinding them to a powder adds a smoky flavor you can't get from preground
cumin.
I like it simple, too, but I also don't mind the addition of a teeny bit of freshly
toasted and
ground cumin seeds.
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon
ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire
toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
(Meat Topping) 2 tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean
ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3 tbsp tomato paste 1/3 cup finely chopped flat - leaf parsley 2 tbsp finely chopped mint 1/4 cup pine nuts, lightly
toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and
cumin) salt, pepper, and red pepper to taste
If you're making this in summer, you could replace the fennel with a teaspoon of fennel seeds
toasted and
ground along with the
cumin and coriander seeds.
I make a red lentil and brown rice soup with coconut milk and rasam masala spices:
toasted then freshly
ground coriander,
cumin, and black mustard seeds, black pepper and red pepper flakes.
150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon
cumin seeds,
toasted then
ground into powder freshly
ground white pepper, to taste
Mark Reinfeld: Yeah that's a really easy tip and trick about just
toasting spices before you add them to the dish, especially one of my favorites is
cumin and you can even do it with the
ground cumin as well as the whole seed.
The best hummus I ever tasted had a bit of
ground coriander seed and / or allspice (in those days I didn't know either well enough to be sure), a bit of
cumin (standard), some cilantro (better than parsley, in my book) and most importantly a hit of
toasted ground caraway seed — really, really good.
To maximize flavor, whole
cumin and coriander seeds are
toasted and coarsely
ground before they're used to season this rustic dish.
Here is the recipe: 1 can chickpeas, rinsed and drained 1 medium sweet potato, peeled, and diced, 1 tablespoon olive oil salt, pepper, to taste 2 tsp
ground cumin 1/2 medium red onion, diced 2 - 4 cloves garlic minced large handful parsley, chopped 1 lemon, zested 1/2 a lemon, juiced 1 tsp
ground coriander 1 tsp crushed red pepper flakes (or chili) powder 1/2 tsp cayenne pepper 2 - 3 tbsp
toasted sesame seeds Instructions
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound
ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons
cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly
ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (
toasted, to serve, optional)
For jerk blend: In a dry skillet,
toast cumin seeds until fragrant, then
grind in a mortar and pestle.
2 Tablespoons olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped carrot 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes (I used canned tomatoes) 2 quarts chicken or vegetable broth (I used boxed chicken and beef broth) 1/2 teaspoon freshly
ground coriander (used prepared
ground coriander) 1/2 teaspoon freshly
toasted cumin (I
toasted cumin seeds in small saucepan then processed) 1/2 teaspoon freshly
ground grains of paradise (I used
ground black pepper)
Ingredients For the burgers: 1 pound
ground pork 1 pound fresh chorizo (not cured) * 1 garlic clove, grated or minced 1/2 teaspoon smoked paprika 1/2 teaspoon
ground cumin 1/2 teaspoon kosher salt For the smashed avocado: 1 1/2 ripe (but not mushy) California Avocados, peeled, pitted and sliced Juice of 1/2 lime 1 teaspoon mayo 1 tablespoon chopped cilantro Kosher salt Freshly
ground black pepper For serving:
toasted brioche buns, pickled red onions, cotija cheese Instructions Add
ground pork and chorizo to a large bowl along with the grated garlic, smoked paprika,
ground cumin and salt.
ingredients ROASTED RACK OF PORK: 2 tablespoons
ground coriander (
toasted) 2 tablespoons
ground cumin (
toasted) 2 tablespoons Kosher salt 1...
Toast the
cumin and coriander seeds (
grind them after they cool.)
ingredients ROASTED RACK OF PORK: 2 tablespoons
ground coriander (
toasted) 2 tablespoons
ground cumin (
toasted) 2 tablespoons Kosher salt 1 teaspoon freshly
ground black pepper 5 pounds rack of pork (center cut, rack of bones removed to use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly
ground black pepper
1 tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black mustard seeds 1/4 tsp
ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds,
toasted and
ground 1 tsp
cumin seeds,
toasted and
ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful of coriander leaves a squeeze of lime or lemon juice
toasted coconut chips or
toasted desiccated coconut, to garnish salt.
His harissa is a knockout, scented with
toasted and
ground cumin seeds, coriander and caraway seeds, but jarred harissa also works.
1 pound
ground lamb 5 tablespoons olive oil, divided 1 large shallot, finely diced (about three tablespoons) 1 clove garlic, minced (about one teaspoon) 1 tablespoon ketchup Coarse kosher salt and freshly
ground black pepper 1 teaspoon
ground cumin 1/2 teaspoon crushed red pepper flakes 1/4 cup chiffonade cut mint 8 small hamburger or slider buns, such as King's Hawaiian, halved and
toasted
Toast fennel and
cumin seeds in a small dry skillet, over medium - high heat, tossing often, until fragrant, about 1 minute; let cool, then chop, or coarsely
grind in a spice grinder.
Toast cayenne and
ground cumin in a small skillet over medium heat until spices are very dark and smoky and mixture looks like
ground coffee, about 3 minutes; let cool (turn on your kitchen fan or open a window first; this is a smoky situation).
3 tablespoons
ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds,
toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon
ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly
ground black pepper, to taste
1/3 cup sugar 1/2 cup water 2 cups refrigerated pomegranate juice (such as Pom) 2 cups low - salt chicken broth 4 large dried New Mexican chiles, stemmed, seeded, torn into 1 - inch pieces 1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo * 1 1/2 teaspoons balsamic vinegar 1/8 teaspoon
ground cumin (not
toasted) Coarse kosher salt
1/2 cup sugar 1 cup orange juice 2 tablespoons vinegar 1 tablespoon crushed dried habanero chile 1 3 - inch stick cinnamon 1/4 teaspoon
ground cumin 1 tablespoon finely grated orange peel 3 large peaches, pitted and peeled, and chopped fine 1/2 cup
toasted pecans, chopped fine
2 fresh coconuts, drained, liquid reserved, and cut in half 2 cloves garlic, minced 1 tablespoon butter 1 tablespoon olive oil 1 pound skinless chicken, cut in 1 - inch cubes 1 onion, minced 1 Scotch bonnet or habanero, stemmed, seeded and minced 1 tablespoon minced fresh ginger 1 tablespoon chopped cilantro 2 teaspoons
ground cardamom 2 teaspoons
ground cinnamon 2 teaspoons curry paste (available in Asian markets) 1/4 teaspoon
ground cumin 1/4 teaspoon
ground cloves 1 tablespoon cornstarch 1/2 cup light cream 1 large ripe mango, peeled and diced Garnishes: Chopped fresh cilantro, reserved
toasted grated coconut
Toast cumin seeds in a small pan until fragrant, for about 1 minute, then
grind in a mortar and pestle.
In a large bowl, combine half of the mint, the green onion,
cumin, cinnamon,
toasted pine nuts, egg, large pinch of salt, and freshly
ground pepper.
4 large red bell peppers 1 1/2 cups walnuts,
toasted 1 small hot chili pepper, seeds removed 1/2 cup bread crumbs 2 tablespoons pomegranate molasses 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice 1/2 teaspoon
toasted and
ground cumin 3/4 teaspoon salt 1/2 teaspoon sugar
While
toasting the
cumin seeds and
grinding them yourself is nice, you could also use
ground cumin.
* 1/2 cup roasted cashews * 1/4 cup
toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons
ground fennel * 2 teaspoons
ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to taste
Red pepper sauce: 1 red pepper, cut into strips 1 head of garlic, peeled 1 cup
Toasted Quinoa, plus water as directed 1 tsp
ground cumin
1 tbsp vegetable oil 3 onions 2 tbsp
toasted and
ground cumin 2 tbsp
toasted and
ground coriander 1 tbsp chili flakes 1 tbsp salt 1 tbsp cracked black pepper 6 - 8 medium potatoes 1 rutabaga, diced 1 - 2 cups frozen peas