I have a question about the recipe "Sweet Potato Chana Masala" from MrsWheelbarrow. Should the cumin and cardamom in this recipe be whole or ground?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
AntoniaJames is a trusted source on Bread/Baking.
It seems that you could go either way with it, depending on what texture you like. Some people don't mind munching down on whole seeds; others don't care for that. I often find a happy medium by crushing whole seeds like cumin and fennel using a mortar and pestle, so the pieces are not quite so large, but also are not ground. ;o)