Whole Seed Spices

Charles r. (Q&A ID 20612)

I want to cook HYDERABADI CHICKEN CURRY and the recipe calls for whole mustard seed and whole cumin seed. Should I grind them first or leave them in whole seed? If I do leave them in, what is the flavor and texture of biting into a whole seed?

Lynn C. (Q&A ID 662)

Hi Charles -

The mustard and cumin seeds are left whole.

Best,

The Milk Street Cooking Team