Finely chop an onion and sauté it in oil, then divide the cooked onion into two equal portions.

Add one 5 ml measure of cumin to the first portion and bloom it in the oil, stirring, for 30–60 seconds.

Remove the second portion from the heat and sprinkle the same amount of cumin over it without blooming it.

Smell and taste the two portions separately; note the difference in aroma intensity.

Decide which method releases the spice aroma more effectively.