"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 11-23-2006, 10:03 PM   #1
Assistant Cook
Join Date: Nov 2006
Posts: 2
Cumin powder/seeds

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


someonefamous is offline   Reply With Quote
Old 11-23-2006, 10:20 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,472
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.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-24-2006, 05:40 AM   #3
Assistant Cook
Join Date: Nov 2006
Posts: 2
Thanks... I thought as much, but wasn't quite sure
someonefamous is offline   Reply With Quote
Old 11-24-2006, 06:12 AM   #4
Sous Chef
cliveb's Avatar
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
If you use the seeds and grind them down, the flavour will be superior to using ready powdered cumin.

So what are you cooking?
cliveb is offline   Reply With Quote
Old 11-24-2006, 06:49 AM   #5
Sous Chef
Join Date: Mar 2006
Location: USA
Posts: 524
Send a message via ICQ to Gossie Send a message via Yahoo to Gossie
Yea, what they said!!!

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

I concur with Clive, what are you cooking? :-)
In order to change the world, one must first start with one's self.
Gossie is offline   Reply With Quote
Old 11-24-2006, 07:06 AM   #6
Senior Cook
Join Date: Jun 2006
Location: In, but not from, Northeastern NC
Posts: 129
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!

Order In, Food Out ~ It's NOT Magic!
Steve A is offline   Reply With Quote
Old 11-24-2006, 07:46 AM   #7
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 2,418
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.

auntdot is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:55 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.