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Perfect. Set aside (f you can it in a plastic bag and tie it shut, the charred skin will slide right off later when you prep it).
3. Heat a small, shallow pan over medium heat and add the tablespoon of cumin seeds. Toast, stirring constantly, until seeds are fragrant, browning and beginning to pop.
Use a mortar and pestle to grind the cumin seeds.
When you've turned the seeds into a fine powder, set aside. (Yes, you can substitute with already-ground cumin, but trust us -- this step is well worth the results you'll reap in flavor.)