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Whole cumin seeds have a stronger and more robust flavor compared to their ground counterpart. They are typically toasted in a dry pan to release their essential oils, which enhances their aromatic qualities. This toasting process also intensifies their flavor, making them a common ingredient in spice blends such as garam masala, curry powders, and chili mixes. In Indian cuisine, cumin is often used in tempering (known as tadka), where whole seeds are fried in hot oil or ghee at the start of cooking, allowing their flavor to infuse the oil and infuse the entire dish.