Ground cumin can give your dishes a subtle nutty, sweet flavor that gives a gentle warming effect to your meals. It helps elevate other spices present in the dish and is sometimes referred to as the savory version of cinnamon. Ground cumin is a popular spice in many Mexican, Indian, and Mediterranean dishes, making it a valuable pantry staple. But if you look in your spice drawer and discover that you only have cumin seeds, and no ground cumin, don't fret. Ground cumin is cumin seeds that have been finely ground into a powder, so you can still achieve the effects of ground cumin with cumin seeds.
Simply crush the cumin seeds into a fine powder. You can do this with a variety of different methods, from using a mortar and pestle to utilizing a spice grinder, even hand crushing can work to break up your cumin seeds. If you're using a mortar and pestle, add your seeds to the bowl and begin to grind until you reach a powdery consistency. A spice grinder is specifically designed to grind whole spices, it's simple to use and allows you to purchase whole spices you can grind up whenever needed. If you don't have either of these tools, you can smash the seeds with a rolling pin or by hand, the result will have a coarser texture than other methods but will still work just fine.
Other Things To Consider When Substituting Cumin Seeds For Ground Cumin
Fresh ground spices can be much higher in flavor than store-bought ground spices. All that flavor and aroma comes to the front and makes for a more intense spice experience with freshly ground spices, so you may not need to use as much cumin. Start by adding in small increments and tasting your dish as you go if possible. Too much cumin can become overwhelming on the taste buds and mask the other flavors of your dish.
To elevate the flavor of your freshly ground cumin further, consider toasting your spices before crushing them. When you toast spices it draws out the oils in the whole spice and intensifies the flavor. It makes the cumin more robust and has an incredible aroma. To toast your spices, put them into a dry pan on medium heat and move them around until they are browned and fragrant. From there you can grind them like normal and taste the difference for yourself.
Read the original article on Tasting Table.