Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
I had a little accident, and now have way to much cumin in my chili. Not a horrible thing, except i only like cumin in moderation.
How can i tone this down a bit?
I made the recipe below tonight (just felt like winging it), and even though it was on the hob for ages, the squash and carrot didn't really seem to absorb the flavour of the spices, even though th...
Posting this here because it is only in Montreal that I have noticed an apparent confusion between these two spices. To my knowledge, cumin (in french, cumin also) is used often in Mexican and Ind...
Google'd, yelp'd and asked some Alhambra/Monterey park natives with no luck. I'm looking for "Spicy Cumin Lamb Hand-Ripped Noodles". I did find one place that comes close but the reviews seem mixed...
Is cumin powder a reasonable substitute for a recipe that calls for crushed cumin seeds?
A recipe calls for 3/4 teaspoon of cumin seeds. I only have ground cumin. How do I convert?
Is there a general rule I could use to convert seeds to ground spices, and the reverse? Thanks
Catch up on the latest activity across all community discussions.