Whole/Ground/Toasted/Fried Cumin and Coriander
I know you get a different flavor from cumin and coriander seeds from toasting or frying, as well as grinding them as opposed to whole, but I've never tried different methods in the same dish and my inner empiricist doesn't want to perform a rigorous test. Anyone know what the different flavors are?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Comments: