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.

"Ed Stuart" > wrote in message
om...
> Hi,
>
> If I freshly gind cumin for a dish, do I first need to roast the seeds?
>
> Thanx,
> Ed Stuart