The best way to get the most flavor from whole cumin seeds is to roast or fry them before using or grinding. This process helps release their oils, which intensifies their flavor.
Cumin 101: What is Cumin and how to cook with it
FAQ
Can you eat cumin seeds without cooking?
Do cumin seeds need to be cooked?
Is it good to eat raw cumin seeds?
Is it okay to swallow cumin seeds?
Should you use cumin seeds whole or ground?
The release of aromas signals the release of flavor, too—a “brighter” cumin flavor, Frisch says, than the subtler flavor you get when you use the seeds whole. That choice—whole or ground—is the benefit of stocking the whole seed.
Is cumin spicy?
Cumin by itself is not spicy, however, it is often associated with spicy seasonings, highlighting that characteristic. It is a very particular condiment and its flavor is very present.
How do you use cumin seed?
It can shine on its own or fade into the background, balancing a curry or spice rub and cutting through rich flavors. We use cumin seed whole for textural contrast, coarsely crushed and finely ground.
Should I stock whole cumin seeds?
Stocking the whole seeds also gives you a third option, something I’ll call par-ground: seeds that have been pounded in the mortar just a little bit, so that they break up into rugged pieces that have the bright flavor of ground cumin but also some of the texture of whole.