— Ken Johnston

You know, there's a you can go in any of these directions and there isn't a wrong answer. It's really just a matter of what you're preference is, you know, if you're using a ground product or whatever it is. It's gonna have greater surface area. Therefore it will impart flavor faster and you know arguably, you know stronger perhaps in certain ways, you know, and also grinding of food like spices will release certain constituents in a different way than whole the whole food or the whole spice will and so they're you know, there can be some some subtle differences in the results of foods prepared with whole spices versus ground spice. Sometimes they're not subtle. Sometimes they're much more obvious, too. um So I would encourage you to do some experimenting set up a set of being, you know, a pot of beans with ground cumin one with coarsely crushed cumin and one with whole cumin and then test out the finished results and see what you like. Thank you.