If you've never cooked with
whole cumin seed, this is the perfect recipe to try first.
Ground cumin is something I've always used when cooking up chili as well as in Mexican inspired recipes, but
whole cumin seed is becoming one of my most favorite spices and I am always looking for new ways to incorporate it in my cooking.
1/4 c
whole cumin seed 1 heaping Tbsp black peppercorns 1 heaping Tbsp allspice 1 heaping Tbsp whole coriander seed 1 heaping Tbsp cardamom 1 heaping Tbsp ground ginger 1 Tbsp chili powder
You'll need fresh duck legs, smoked paprika, salt, Aleppo pepper,
whole cumin seeds, Mexican oregano, and a navel orange.
whole cumin seeds salt and freshly ground black pepper
You can buy
whole cumin seeds, but ground cumin will work perfectly in most recipes.
Though as Stacy pointed out, this one is similar: http://homesicktexan.blogspot.com/2009/06/buttermilk-dressing.html If I remember correctly, the book's slaw adds
whole cumin seeds, a splash of cider vinegar and it was a green cabbage and radish slaw.
1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1 teaspoon
whole cumin seeds 1 teaspoon curry powder 1/4 teaspoon turmeric scant 1/2 teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash of cream or a dollop of creme fraiche
Toasting
whole cumin seeds and then grinding them to a powder adds a smoky flavor you can't get from preground cumin.
Makes about 6 Cups Salad ® Bluebird Grain Farms Ingredients: 1 Cup Potlach Pilaf 1 Teaspoon
whole cumin seeds 2 Tablespoons finely chopped shallot 1 Tablespoon plus 2 teaspoons apple cider vinegar 1 Teaspoon kosher salt 1 Large pinch fresh cracked black pepper 2 Tablespoons olive oil 1 Tablespoon mayonnaise 1 Cup cooked garbanzo beans 1... Continued
2 cups dried black - eyed peas (or 4 cans black - eyed peas, drained) 3 tablespoons olive or canola oil 1/2 teaspoon
whole cumin seeds 1/2 teaspoon whole fennel seeds 1 medium onion, chopped 1 cloves garlic, finely chopped 1/2 teaspoon fresh ginger, peeled and finely chopped 1 fresh hot green chili, chopped 4 tablespoons tomato purée 1 1/2 teaspoon salt 1/8 to 1/4 teaspoon cayenne pepper, or to taste 3/4 pound (2 1/2 cups) butternut squash, peeled, seeded, and cut into 1 - inch pieces
I used a combination of fresh basil and kale, garlic, some fresh peppercorns,
whole cumin seeds, olive oil, fresh lemon juice and some sea salt.
1 cup short grain brown rice 1 cup split mung dal, soaked overnight 1/2 cup Ancient Organics Ghee 1» piece of fresh ginger, minced 2 tsp whole black peppercorns 1/2 tsp whole coriander seeds 1 tsp
whole cumin seeds 1/2 cup raw cashew nuts 1/4 cup shredded coconut
Kashmiri - Style Kidney Beans with Parsnips 4 parsnips, peeled and cubed 1 cup water 1/2 tsp salt 1 14.5 - oz can kidney beans, drained 2 tbsp vegetable oil 1/2 tsp
whole cumin seeds 1/2 tsp whole fennel seeds 1 cup finely chopped red onion 1/2 tsp minced fresh ginger root 3 garlic cloves, crushed 1 cup chopped tomatoes 1/2 tsp salt 1 tsp paprika 1/2 tsp turmeric 1/2 tsp ground ginger 2 tbsp water 1/2 tsp garam masala cilantro, to garnish
I'll roast any kind of sturdy vegetable that I can cut up and fit into my oven, but one of my favorites is cauliflower, preferably tossed with
whole cumin seeds.
whole cumin seeds 2 T. olive oil 1 Tsp.
Ingredients: Dumplings: 2 1/2 cups sweet potato, unpeeled and chopped 1/2 cup peas, frozen 2 TBSP raw cashews, finely chopped 1/4 cup fresh cilantro, chopped 1/2 tsp salt, or to taste 1/4 tsp turmeric 1/4 tsp ground cumin 1/4 tsp black pepper 1/2 cup vegan protein powder Spiced Tomato Sauce / Gravy: 1 TBSP coconut oil 1 tsp
whole cumin seeds 1 tsp... Read More»
Not exact matches
For recipes that do not call for the
whole seeds, the
cumin seed must be ground — but first, toast them.
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and
seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1
whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon
cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left
whole 1 - inch cinnamon stick
Measure coriander
seeds and pulse in a coffee grinder a few time to just crack the
seeds up a bit (you can also leave them
whole if desired), add to a sauté pan along with the
cumin seeds, garam masala and 1/4 cup oil.
1 tsp black peppercorns 1 tsp coriander
seeds 1 small cinnamon stick 1/2 tsp cloves 1/2 tsp ground allspice 2 tsp
cumin seeds 1 tsp ground cardamom 1/2
whole nutmeg, finely grated
(Since we aren't using
whole seeds, extracting the flavor from the
cumin will only take seconds.)
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon
cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2
whole cloves 1/2 cup water 14 oz.
Admittedly, our approach isn't strictly traditional, we usually just throw a
whole bunch of Moroccan - ish ingredients, like mint + cinnamon +
cumin + raisins + pomegranate
seeds + lemon + almonds into the same dish and then call it Moroccan.
I followed your lead and ground
whole caraway and
cumin seeds.
It consists of: 1 tablespoon
cumin seeds 1 tablespoon cardamom
seeds 1 tablespoon coriander
seeds 1 tablespoon paprika 1/2 tablespoon black peppercorns 1 cinnamon stick 1/2 tablespoon ground nutmeg 1/2 tablespoon
whole cloves
2
whole roasted red peppers,
seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne powder 1 teaspoon
cumin 1/2 teaspoon coriander Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
Seeds removed and chopped to make 1 — 2 t, or a piece kept
whole and removed before serving / 2 T peanut oil, divided / 1 T ground coriander, 1/2 t ground turmeric / 1 t
cumin seed, 1/2 t black mustard
seed / 1 C water, divided / Salt & pepper to taste / 1/2 # fresh asparagus, roasted or steamed / 3 T chopped, fresh chives.
cardamom, chili powder, cinnamon stick, cloves, coriander
seeds,
cumin seeds, paprika, turmeric,
whole nutmeg
1 small kabocha squash, halved,
seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml)
whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground
cumin 1/4 teaspoon ground black pepper 4 eggs, separated
Ingredients: coriander
seeds,
cumin seeds, peppercorns,
whole dried chiles, cloves, cardamom, fenugreek
seeds, cinnamon, carom
seeds, ginger powder, garlic powder, turmeric, and paprika.
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground
cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including
seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or
whole wheat naan
1/4 cup ground annatto
seeds 1 tablespoon dried Mexican oregano 10
whole black peppercorns 1/2 teaspoon salt 1 (1 - inch) stick canela 4
whole cloves 2
whole allspice berries 1/2 teaspoon
cumin seeds 3 cloves garlic, chopped 3 tablespoons distilled white vinegar
Typically, a Sri Lankan black curry is made as follows: coriander,
cumin, fennel, and fenugreek
seeds are roasted separately, then combined with
whole cinnamon, cloves, cardamom
seeds, and leaves from the curry tree.
10 small, hot, dried red chiles, such as piquins or santakas,
seeds and stems removed 3 tablespoons coriander
seed 1 tablespoon black peppercorns 3 tablespoons poppy
seed 2 teaspoons mustard
seed 1 tablespoon
cumin seed 1 tablespoon powdered turmeric 10
whole cloves 2 teaspooons cinnamon
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2
whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander
seeds — ground 1 teaspoon
cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax
seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro
1 (2 - pound)
whole flounder 1 teaspoon coarse kosher salt 1 teaspoon ground cayenne 4 dried cayenne chiles,
seeded, soaked in water until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia nuts 1 teaspoon ground ginger 1 teaspoon ground
cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1 teaspoon dry mustard 1 teaspoon granulated sugar 1 cup water
Our approach is rarely strictly traditional, we usually just throw a
whole bunch of Moroccan - ish ingredients, like mint + cinnamon +
cumin + raisins + pomegranate
seeds + lemon + almonds into the same dish and then blindly call it Moroccan.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground
cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon
whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander
seeds 1 teaspoon Kosher salt
2 onions (scrubbed and chopped in large pieces) 6 carrots (scrubbed chopped in large pieces) 4 stalks of celery (scrubbed and chopped in large pieces) 4 large potatoes (scrubbed and cut in thirds) 1 head of cabbage (rinsed and chopped in large pieces) 2 quarts of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon
cumin 1 teaspoon cardamom 1 teaspoon
whole coriander
seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel
seeds 2 teaspoons caraway
seeds 1/2 teaspoon cayenne pepper
* 2 Tablespoons vegetable oil * 3/8 cup (6 Tablespoons) finely chopped shallots * 1 Serrano pepper, cut into very thin rounds * 1 pound carrots, peeled and cut on the diagonal into 1 / 4 - inch rounds * 1 teaspoon ground
cumin * 1 teaspoon ground coriander * 1/2 teaspoon ground fennel (I ground
whole fennel
seeds in my coffee / spice grinder) * 1/4 teaspoon cayenne pepper * 1/4 teaspoon turmeric * 1 spring fresh curry leaves, approximately 12 - 15 leaves * 1/2 teaspoon salt * 1 cup coconut milk * pepper to taste
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
Heat a frying pan without any oil and dry roast the
whole spices - coriander
seeds,
cumin seeds, fennel
seeds, cloves, cardamoms and pepper corns for about a minute.
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.
Heat the ghee in a pan add
cumin seeds let them crackle then add garlic, onion fry until golden add broken
whole red chili and switch off the flame quickly, reserve some tadka for garnish.
1 cup steamed edamame beans (steam the
whole pod and then extract the little beans - a great job for someone in your house other than you - like a child or lover) 1 cup sprouted chickpeas, lentils, mung beans or cooked / sprouted bean of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame
seeds 2 Tbs olive oil 2 tsp dill
seeds or 1 Tbs
cumin seeds 1 - 2 cloves garlic 1/2 cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste
Basmati Rice: 2 cups Ghee or olive / canola oil: 1 tbsp full
Cumin seeds: 1 tsp Bay leaf (dried): 2 small Cinnamon stick: 1inch pc
Whole Cloves: 4 Black pepper corns: 4 Garam masala — 1 - 2 tsp Salt — 2 - 3 tsp Garlic (chopped finely): 1 tbsp Onion (sliced and cut in halves): 1 big Soy nuggets: 1/2 cup Cashews (halved): 1 tbsp Raisins: 1/2 tbsp Mix veg (frozen): 2 cups
2 - 3 tablespoons olive oil 3 jalapeño chiles, stemmed,
seeded and finely chopped 1 small yellow onion, chopped 2 - 3 cloves garlic, minced 1 teaspoon ground
cumin 1 teaspoon turmeric 1 tablespoon paprika 1 28 - ounce can
whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs (I only used 4 because there was just no reason to use 6 for the two of us) 1/2 cup feta cheese, crumbled 1 tablespoon chopped flat - leaf parsley Warm pitas, for serving
Once the IP screen displays HOT, add OIL,
cumin seeds, bay leaf, cardamom, cloves, black peppercorn, cinnamon and dry
whole red chilies to it.
If you have time, you can dry roast
whole red chiles, coriander
seeds,
cumin seeds, cinnamon, cloves, cardamom and so on.