Whole Seed Spices
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?
Comments
Hi Charles -
The mustard and cumin seeds are left whole.
Best,
The Milk Street Cooking Team