| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | November 19 | 1 | servings | |
INGREDIENTS
| 1 | ts | Cuminseed |
INSTRUCTIONS
In a dry small heavy skillet toast the cuminseed over moderate heat, swirling the skillet, for 3 or 4 minutes, or until it turns several shades darker and begins to pop. In a spice or coffee grinder pulverize the seeds. Makes about 1 1/4. Gourmet November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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