Sentences with phrase «toasted whole cumin seeds»

Toasting whole cumin seeds and then grinding them to a powder adds a smoky flavor you can't get from preground cumin.

Not exact matches

For recipes that do not call for the whole seeds, the cumin seed must be ground — but first, toast them.

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.

To maximize flavor, whole cumin and coriander seeds are toasted and coarsely ground before they're used to season this rustic dish.

Here, the meat is coated in toasted whole spices — fennel, coriander, and cumin seeds — that have been very lightly crushed.

Toast the whole coriander and cumin seeds in a dry skillet for a few seconds, until fragrant, then place in a spice grinder and process to a coarse powder (a few seconds)