Spice Subsitution

[Gail]

Originally posted by NydiaC:
I didn't realize that. I guess if it were me, I'd rely on what Gail's cookbook says.

Nydia,

At the time I was responding, Susan's information from Cook's Thesaurus was not showing on my screen. The information in my Indian cookbook actually pertains to the pungency of freshly ground cumin seed versus bottled cumin powder. If the seed is to be retained in its orginal form and not ground, I'd be inclined to follow your instincts and the Thesaurus information by using slightly less of the powder, unless Valerie's powder has been around for a while.

[valeriek]

I was planning on making CL's Red Lentil Soup (I don't know what issue or even year this recipe is from) and it calls for cumin seeds. I don't want to add another spice to my spice rack. Can I substitue ground cumin, or do the seed really have a special flavor that will be missed?

[Susan]

Here's what Cook's Thesaurus http://www.foodsubs.com/SpiceUniv.html says:

cumin = comino = cummin = jeera Pronunciation: KUH-min or KYOO-min or KOO-min Equivalents: 1 oz. = 4 tablespoons ground = 4 1/2 tablespoons whole seed.
Notes: Cumin is a key ingredient in Southwestern chili recipes, but it's also widely used in Latin America, North Africa, and India. Freshly roasted and ground cumin seeds are far superior to packaged ground cumin. Substitutes: caraway seeds (use half as much) OR black cumin seeds (smaller and sweeter) OR caraway seeds + anise seeds OR chili powder
---

I've used ground for seed before and the recipe turned out fine. I'd say go for it!

~~Susan~~

[This message has been edited by Susan (edited 04-18-2001).]

[Gail]

Interesting question. I'd be interested in hearing what kind of feedback you get on this. In reading my Indian cookbook, I note that the author recommends using cumin seed as opposed to ground because she claims that the ground loses its pungency quickly. Following that logic, should you use the ground cumin, it may be that your dish may lack some of the distinctive cumin flavor. Exercise caution if adding more; a little cumin can go a long way.

Good luck!

[NydiaC]

FYI...

From the Epicurious food dictionary:

cumin
[KUH-mihn, KYOO-mihn, KOO-mihn] Also called comino , this ancient spice dates back to the Old Testament. Shaped like a caraway seed, cumin is the dried fruit of a plant in the parsley family. Its aromatic, nutty-flavored seeds come in three colors: amber (the most widely available), white and black (both found in Asian markets). White cumin seed is interchangeable with amber, but the black seed has a more complex, peppery flavor. Cumin is available in seed and ground forms. As with all seeds, herbs and spices, it should be stored in a cool, dark place for no more than 6 months. Cumin is particularly popular in Middle Eastern, Asian and Mediterranean cooking. Among other things, it's used to make curries, chili powders and KÜMMEL LIQUEUR.

I would think that you could substitute the ground cumin for the seeds; however, I wouldn't use as much, since a ground herb would have more intense flavor than the seed.

[NydiaC]

Originally posted by Gail:
Interesting question. I'd be interested in hearing what kind of feedback you get on this. In reading my Indian cookbook, I note that the author recommends using cumin seed as opposed to ground because she claims that the ground loses its pungency quickly. Following that logic, should you use the ground cumin, it may be that your dish may lack some of the distinctive cumin flavor. Exercise caution if adding more; a little cumin can go a long way.

Good luck!

I didn't realize that. I guess if it were me, I'd rely on what Gail's cookbook says.

[valeriek]

This is the first time I've been able to check the board since yesterday. My boss is working me too hard!!!!!

Thanks so much for all of your great information. I bought my cumin from Penzey's about a month ago, so it should be pretty strong. I'm making the soup this weekend with the ground. I'll let you know how it turns out! Thanks again.