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| Coriander & Cumin |
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Coriander and Cumin seed preparation: If you’ve ever popped popcorn the old fashioned way, in a lightly greased, heavy skillet, then you can roast Thai spices for all our recipes. For satay and curry, these spices are especially integral. Take about a handful (¾ to 1 cup) of coriander seeds. Heat the skillet with just a drop of peanut oil and shake vigorously over medium-high heat, making sure not to burn them to bitterness. When they smell fragrant, they are almost finished and should be a pleasant, roasted brown. Next, measure a similar amount of cumin seeds and subject them to the same procedure. Always remember to roast them separately because the cumin is smaller and therefore, faster to the fragrant point. Again, roast until browned but not burned. Many purists say crush them to seasoning salt size in a mortar and pestle. If you’re more modern use an electric grinder. |