On Wed 28 Sep 2005 05:59:05a, The Cook wrote in rec.food.cooking:

> 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.

Great minds... Yes, I have a small (6") cast iron skillet that I roast
some of my whole spices in before grinding. Makes a huge difference in the
taste.

Speaking of roasting/cooking an ingredient before using it, I slowly sauté
my pumpkin puree with a bit of butter before using it in pumpkin pie.
That, too, makes a huge difference in flavor.

--
Wayne Boatwright *¿*
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