Cumin SEED vs. ground

[SandyM]

Got my latest Penzeys order yesterday, and much to my dismay, I ordered cumin seed as opposed to ground cumin.

Now, normally I would package that bad boy up, send it back, and re-order what it was I intended on getting. But, first I thought I'd toss it out to you ..... what can I use the seed for?

My sister-in-law tells me I can grind it myself (a la pepper mill, I wonder?), but it's a pain.

What are your thoughts?

[kwormann]

THat is how I buy it! WHen it is whole, you can toast it whick makes even more flavor! I either grind it in our coffee mill or I use my morter and pestle. Maky oieces dont get ground as fine with the morter/pestle and it makes for GREAT flavor!

I LOVE CUMIN!!!

[Ralph]

Ditto what Kim said - go ahead & toast it (~350 for 3-5 minutes), then grind it up in a coffee mill.

[gertdog]

Sandy,

Here's something you can make w/o grinding up the cumin seeds. I've also used whole, toasted cumin seed in mexican dishes and potato salads. The toasting really does transform them! I toast them in a dry skillet over medium heat on the stovetop.

Olives with Roasted Cumin and Paprika
(from Deborah Madison's Vegetarian Cooking for Everyone)

1 1/2 cups Kalamata olives
1 tsp. whole cumin seeds
several pinches red pepper flakes
2 garlic cloves, thinly sliced
2 T extra virgin olive oil
2 tsp. paprika
juice of one lemon

Taste the olives; rinse them if they’re excessively salty. Place them in a bowl.

Toast the cumin seeds in a small skillet until fragrant, then bruise them with a pestle or the back of a wooden spoon to release their flavor. Add the cumin seeds and remaining ingredients to the olives and toss. Let stand one hour or more before serving.

[SandyM]

Thanks for the information everyone. Guess I should head out for a coffee mill or mortar & pestle - probably the latter, huh?

gertdog - your recipe looks great. Thanks!

[Irene Bartlett]

In Germany they use a lot of cumin seeds on (and in) breads (and I must admit that they have wonderful breads). In my family my mom used to dip pieces of cheese in cumin seeds and it's pretty good (but I don't know where this tradition comes from).

[Ralph]

Just remembered!

A recent CL issue (perhaps June?, the one with all the sauces for grilling) had a recipe for cumin-crusted chicken with orange-chipotle sauce. I seem to recall it needed somewhere along the lines of 1/3 cup of whole cumin seed, & wasn't ground.

And we keep talking about buying a second coffee grinder since we end up grinding so many spices in it!

[luv2cook]

I would opt for the coffee grinder. Takes less time. I've made bread with it. Dill & Cottage cheese bread and other recipes - you don't necessarily have to put it in the oven - if you have a toaster oven, stick it in there. That's how I toast my nuts...

[Svadhisthana]

You can toast it by putting it in a dry pan and heating until you can smell it really well. Cool slightly then grind up. Fresh ground has better flavor than the bottles ground, which means you can use less and save $$$. From the moment you grind it the flavor goes down. I think you'll like the difference. :D

[Jessica]

Cumin seeds also are an ingredient in one of our favorite CL recipes--barbecued chicken potpie.

[maccmedia]

I made the spicy cumin crusted chicken with orange chipolte sauce and it was great! It made enough sauce so that I have enough to make it again w/o having to make the sauce - which took a bit of time.

[SandyM]

Would someone be so kind as to post the Spicy Cumin Crusted Chicken with Orange Chipotle Sauce recipe? The Recipe Search isn't working for me. I probably blew it off when I saw it in the magazine because I don't dig fruit-with-meat combinations, but it sounds spicy enough, it might not be overly sweet.

Thanks so much.

[Ralph]

Here you go Sandy:

SPICY CUMIN-CRUSTED CHICKEN WITH ORANGE-CHIPOTLE SAUCE

Slather on this smoky, citrus-infused sauce during the last half of the cooking time to avoid charring.

1/3 cup cumin seeds
1/2 tsp kosher salt
1/4 tsp black pepper
4 (4 oz.) skinless, boneless chicken breast halves
Cooking Spray
Orange-Chipotle Sauce

1. Prepare grill.
2. Combine the first 3 ingredients in a small bowl. Rub both sides of chicken with the spice mixture. Place chicken on grill rack coated with cooking spray; cover & grill 6 minutes.
3. Uncover the chicken, & brush with 1/2 cup Orange-Chipotle Sauce; cook for 6 minutes or until done, turning once. Serve with remaining sauce. Yield: 4 servings (serving size: 3 ounces chicken & about 1/3 cup sauce).

ORANGE-CHIPOTLE SAUCE
2 tbsp olive oil
1 c chopped onion
1 c chopped tomato
2 tbsp minced garlic
2 tbsp chopped drained canned chipotle chile in adobo sauce
2 c fresh orange juice (about 4 oranges)
1 c white vinegar
1/2 c ketchup
1/4 c packed brown sugar
1/4 c molasses
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 c fresh lime juice
1/2 c chopped fresh cilantro
Heat oil in nonstick skillet over med high heat.
Add onion saute 10 mins, until browned stirring frequently. Add tomato, garlic, chile & cook 3 mins. Add OJ and vinegar, bring to a boil. REduce heat & simmer until reduced to 1 1/3 c (30 mins). Stir in ketchup, sugar, molasses, salt and pepper; cook 5 mins. Place mixture in food processor & process until smooth. Stir in lime juice and cilantro. Yield: 2 cups.


If you recall my posting from a couple months ago about this sauce,
it was absolutely phenomenal!!

[Julia1Pin]

This sauce was amamzing. But if we're going for a cumin recipe, I think the sauce overpowers the crust. Reviews are below:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=9148&highlight=Chipotle+Chicken

[Beth]

The Adobo flank steak with corn-tomato salsa is also good, and it calls for cumin seed which is pan toasted with other spices then ground.