Cumin Seeds
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Cumin is often used as a whole spice, to add a smoky flavour to Indian dishes. This is distinct ridged brown seeds which come with an intense flavour. To get the most out of this spices, it can be used in a freshly grounded form as well. However, when you are dry roasting it, make sure you do not heat it more than required. Cumin seeds can burn quickly and overheated cumin seeds will lead to bitter taste in your food. Toast the cumin seeds for about 30 – 60 seconds at max and let it cool down before grounding. Do not confuse cumin seeds with fennel or anise seeds. Also, cumin seeds have amazing digestive properties.
