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Three Ways to Crush Whole Seeds

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Crush whole seeds with a pot

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The Lamb-and-Feta-Stuffed Cabbage Recipe (from Fine Cooking #115) calls for crushed fennel seeds because they add subtle fennel flavor to the lamb filling without being be too crunchy (as whole seeds would) or overwhelming (as ground fennel would). To crush seeds of all kinds, including coriander, black peppercorns, and cumin, reach for either a small, heavy-duty pot, a chef’s knife, or a mortar and pestle.

With a pot Press the bottom edge of the pot into the seeds, slowly moving the pot back and forth over the seeds to crush them.   Three Ways to Crush Whole Seeds
     
With a knife Slowly move the flat side of a chef’s knife over the seeds, pressing down on the blade with your fingertips to crush the seeds.
  Three Ways to Crush Whole Seeds
     
With a mortar and pestle In the mortar, slowly move the pestle in a circular motion over the seeds, pressing down to crush them.   Three Ways to Crush Whole Seeds
     

Photos: Scott Phillips

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