On 28 Sep 2005 14:23:17 +0200, Wayne Boatwright
> wrote:

>On Wed 28 Sep 2005 05:01:24a, Shaun aRe wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Tue 27 Sep 2005 08:33:57p, wrote in
>>> rec.food.cooking:
>>>
>>> >>Anyone have an idea what makes up this flavor?
>>> >
>>> > Primarily cumin. Which smells like underarm B.O. to me. P Then
>>> > chili powder, garlic etc.
>>> >
>>>
>>> LOL! I alrady use cumin. Maybe they use a lot more than I do.
>>>
>>> Thanks!
>>
>> It does taste heavy-ish on the cumin to me, ratio-wise. I always use
>> quite a bit myself cos I love it ',;~}~
>
>I love cumin, too. I use about a teaspoon of freshly ground cumin seed in
>my chili "recipe" which makes about 3 quarts of chili. I'll have to trying
>adding more.

Do you roast the cumin seeds before grinding? If nothing else, it
makes the kitchen smell great.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974