How much powder does 1 TBSP of Cumin seeds yield when crushed?

Kobi Tate
  • How much powder does 1 TBSP of Cumin seeds yield when crushed? Kobi Tate

    How much powder does 1 TBSP of Cumin seeds yield when crushed? I have a recipe that calls for Cumin seeds to be crushed but I could not find whole seeds at the store.

  • A little bit less than 1tbsp, maybe 4/5ths of a tablespoon.

Tags
spices
Related questions and answers
  • Possible Duplicate: Shelf life of spices Suppose I grind the mustard + cumin + pepper seeds and keep them covered in a bowl, after how much time should I expect them to lose their flavor? Authoritative answers with references to some credible sources will be appreciated. EDIT 1: The packed powdered/ground spices we get in shops don't taste the same as freshly ground. Hence my question. EDIT 2: Info required for spices namely: Cumin, Mustard, pepper. and Garlic/Ginger too.

  • Please point out a conversion method or the Google keywords which would result in a trusted measuring chart for converting seeds to powder or paste form or vice versa. Example: 1 tablespoon of powdered Coriander seeds correspond to how many tablespoons of raw Coriander seeds.

  • I cooked chili using the following ingedients: Oil for sauteing 1.5 pounds beef, minced 1 large white onion, finely chopped 1 red bell peper, diced 1 orange bell pepper, diced 2 Tbsp tomato paste 1 14 oz can of chopped tomatoes 1 12 oz bottle of beer 2 tsp sugar 1 1/2 tsp ground cumin 1 1/2 tsp cayenne peper 1 tsp red peper flakes 2 tsp Tabasco 1 tsp dried oregano 1 tsp smoked paprika 1/2 tsp garlic powder 1 tsp crushed coriander seeds 2 tsp Worchestershire sauce 1 can of cooked red kidney beans (drained and rinsed) The method was, basically: Saute onions and pepers for approx 5

  • I want to use a recipe that gives ingredient measurements based on the spice seeds. My local grocery store does not have at least half of the ingredients in seed form. But the store does have them pre-ground. How can I translate this recipe's measurements into something I can actually buy? Ingredients: 1 1/2 dried chipotle chiles, stemmed, seeded, chopped 2 tablespoons pink peppercorns 2 tablespoons coriander seeds 1 teaspoon fennel seeds 1/4 teaspoon cumin seeds 2 teaspoons dark brown sugar 2 teaspoons kosher salt 1 teaspoon mustard powder Read More http://www.bonappetit.com

  • My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because the recipe called for ground cumin—turns out, we don't care for cumin. How could I make something similar without cumin. The original ingredients were: 2 tbsp molasses 1 tsp ground black pepper 1/2 tsp ground cumin 1/2 tsp salt 1 lb pork tenderloin

  • I like making veggie burgers, and one recipe that I use relies on vital wheat gluten (as well as egg replacer) to have a coherent burger. Here are the ingredients for one particular burger: 1 cup TVP ¾ cup Vegetable broth 2 tbsp. Tamari 2 tbsp. Teriyaki Sauce 1 egg Egg replacer 1 cup Crushed pineapple 2 tbsp. Brown sugar ½ cup Vital wheat gluten ½ cup Whole wheat flour... has an excellent texture, but the inside of the burger is very rubbery, being that it's practically raw and the gluten has that rubbery texture to it. If I pan fry the burgers much longer, they turn

  • After heading to my trusty Indian market yesterday I was speaking with the owner about how awful fenugreek seeds are uncooked. He suggested (with black mustard seeds and cumin seeds) to throw them in the pan with a little bit of oil. I've read much about people extolling how good the dry heat is for the spices. Personal experience tells me that adding oil to the pan works better. Does cooking with oil change the flavor of a spice while toasting? Are there any spices that it is important to toast without oil?

  • to flavor the ground beef. However, after a particularly tired night where I reneged on that and used a packet that I had leftover sitting in the pantry, I realized just how much flavor it managed to impart into the beef comparative to what I normally get out of my manually done spice blends. Typically speaking, I use a blend of: Chili Powder Chipotle Powder Cumin Mustard Powder Freshly Cracked Black.... When about half of the liquid is gone, I then add the spice mix. Generally I get the heat just right with the chili/chipotle, but it's not quite salty enough and the cumin flavor doesn't seem to really

  • I want to bake bread or bagels that have whole grains like poppy seeds, cumin, caraway, etc. stuck to the top. I have tried just pressing them to the top but they fall off during or shortly after baking. I tried an egg wash but I don't want my bread to have an eggy surface. Does my dough need to be wetter? Do I need to water down my egg wash more? Or is there a better way entirely?

Data information