> "Charles Gifford" writes:
>
>"R. W. Miller" wrote
>>
>> 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.

Absolutely true. Toasting completely alters the flavor of spices, and not
necessarily to the advantage of particular recipes. And of course individual
tastes vary, taste is always subjective.


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