I’ve had quite the week . . . planned on posting Saturday but I was under-the-weather. Wanted to post Sunday but I planted my spring garden before the rain set in and then caught up on Saturday stuff in addition to leftover Sunday stuff. Thought I might be able to squeeze in a post after the gym on Monday, but that didn’t happen. The last week of the month is my hectic week at the office, so when I finally got home I had a little wine and then treated myself to a second glass. Umm, no blogging energy after that.
For the sake of the blog, and to convince others that I’m still alive and kicking, I’m sharing a favorite little thing I discovered recently. I don’t expect any blogging award for the post, but maybe somebody will think, “Wow, I’m going to try this.” I owe this discovery to a black bean soup that I make in the winter and a post last month by Lea Ann from Mangos, Chili & Z. Both of these sources suggest heating cumin seeds in a dry pan to release the aromatic goodness before adding to the recipe. I took it step further . . .
Start by toasting the seeds in a dry pan on medium heat. I love how this smells – so fragrant and cuminy. If you’ve ever done this, you know it’s a real word.
Once the aroma starts wafting through the kitchen, drop the warm seeds into a mortar and grind them up with the pestle. A spice grinder would work, too, but I don’t have one of those. (yet)
When it’s ground fairly well, sift it into a bowl to remove the seed husks. My handsome assistant, Mr. H, lent a hand with this so I could snap a shot of this process.
Just look at the difference – it’s pretty obvious when you compare it side-by-side with the ground cumin from a jar.
The fragrance and flavor are that much richer, too!
Now it’s your turn to tell me one of your spicy secrets . . .