| 41. | Toast the cumin seed in a dry skillet over moderate heat until fragrant and lightly colored.
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| 42. | 1 / 2 teaspoon ground toasted cumin seed
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| 43. | A few seconds later, add whole cumin seeds.
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| 44. | 2 tablespoons toasted cumin seeds, ground, see Note
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| 45. | Let cumin seeds sizzle for a few seconds.
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| 46. | 1 / 4 teaspoon freshly ground cumin seeds
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| 47. | In a small bowl, whisk together the extra-virgin olive oil, vinegar, mint, garlic and cumin seed.
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| 48. | 1 1 / 2 teaspoons toasted cumin seed
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| 49. | Chili powder, onion, garlic powder, paprica and cumin seed all do their part toward the whole.
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| 50. | 1 / 2 teaspoon cumin seed, dry-roasted and ground, or 1 / 4 teaspoon ground cumin
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