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?
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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)
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