Not only is it sometimes easier to reach for a shaker, but according to Hleihil, there are some recipes where grinding the spice fresh doesn't make much of a difference, such as raw, cold dishes like ...

Cumin (pronounced COO-MIN) spice is made from the seeds of the Cuminum cyminum plant from the Apiaceae or parsley family.

Cumin is frequently used in Indian cooking and is a regular component ... it flavours some cheeses and is sometimes used in baking. Add cumin seeds to dishes whole or grind them to a powder.

If you want to make Indian food but aren't sure where to start, we asked an expert about the essential spices you need to ...

Toss the cauliflower with the oil, cumin seeds, salt ... of the cauliflower and strew the mint and pomegranate seeds over the yogurt. Recipe courtesy of Cook This Now by Melissa Clark/Hyperion ...

Add the cumin seeds and let them sizzle briefly, then mix in the dried red chillies. Stir them until they darken slightly, then add the celery, garlic and bird's-eye and banana chillies and cook ...

If you're looking to whip up a delicious snack for your Diwali party, consider making this easy and flavourful Ghugni Chaat.

The skins are available round or square (buy round for this recipe), and often, in two thicknesses. Buy the thicker ones, if you have the choice - they are still quite thin, but the texture is a ...

Culinary Uses Cumin seeds are a cornerstone of many cuisines, particularly in Indian, Middle Eastern, and Mexican cooking. They add depth and warmth to dishes, enhancing both the flavor and aroma.

Cook for about 2–3 minutes until the base ... To make the pancakes, toast the cumin seeds in a dry frying pan until golden; let cool. Sift the chickpea flour, turmeric and salt into a bowl ...

Toss well and set aside to marinate for at least 30 minutes. In a mortar and pestle, grind the cumin seeds, coriander seeds and ground white pepper together and set aside until needed. Cook the ...