Cumin powder/seeds

[someonefamous]

just a quick question....
Is it alright to substitute cumin powder for the seeds? If so (which I guess it would be) do you need to use less powder or the same?
Thank you

[Andy M.]

Welcome to DC.

Yes, you can substitute. A tablespoon of seeds will grind down to less than a tablespoon of powder, so you'll have to adjust the amount in the recipe. If the recipe calls for a tablespoon of seeds, you will need maybe a half tablespoon of powder. Chances are a little more or less won't ruin the dish.

[someonefamous]

Thanks... I thought as much, but wasn't quite sure

[cliveb]

If you use the seeds and grind them down, the flavour will be superior to using ready powdered cumin.

So what are you cooking?

[Gossie]

Yea, what they said!!!

Cumin is the best, I love that taste!!!

I concur with Clive, what are you cooking? :-)

[Steve A]

Depending on your recipe you may want to toast them before grinding too. It'll also aid in the grinding as they'll be a little 'crisper.' Plus that awesome smell's worth it!

Ciao,

[auntdot]

I think of it this way.

Take a pile of bricks, reduce them to a powder, and the volume will be a lot less than the original pile.

So I always use a lot less of the powdered than the intact item.

How much? I would guess Andy is about right. I would add a third to one half. But one can always add more and you cannot remove it when there is too much (although I certainly agree with Gossie that it is hard to have too much cumin, but I suppose it is possible).

I would add about a third the amount of seed volume called for and then taste and adjust.

Just my take on the matter, take care.