"Chef R. W. Miller" > wrote in message
m...
>
> ROASTING CUMIN SEEDS IMPARTS MUCH MORE FLAVOR
>
> Many a cook looking for a shortcut ignores the word "roasted" in an Indian
> or Mexican recipe calling for ground-roasted cumin seeds. While not
roasting
> cumin seeds certainly won't make a given dish taste bad, it does deprive
the
> dish of its full flavor potential. Roasting cumin brings out its husky
> depth. It also makes your kitchen (as well as the rest of the house) smell
> wonderful. Best of all, it's much easier than you think it's going to be.
> All you have to do is heat a small heavy skillet over a medium-high flame
> and then add the amount of cumin seed called for. Stir it gently, and when
> it begins to pop a little, be sure not to let it turn black. Dump it from
> the pan, let it cool a little, and then grind it in a coffee grinder. You
> can even make a larger amount and store it for up to two weeks in your
spice
> cupboard.

This post is very misleading. Cumin is NOT always toasted before it is used.
Often it is --- just as often it is not. As Peter said in another post, it
depends on the recipe. It also depends on individual taste.

Charlie