An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm, flavoursome and slightly bitter spice derives from the seed of the Cumin plant and is traditionally added to curries, Mexican dishes and Moroccan lamb dishes.
White cumin seeds are the most commonly available variety; black cumin seeds are slightly smaller and sweeter in flavour.
Cumin is widely available, all year round.
Dry-frying cumin before grinding it brings out its flavour and softens its very spicy punch. Heat a frying pan, do not add oil, and add cumin seeds and toss until they expel a warm, rich aroma. Leave seeds to cool slightly, then grind and add to curry mixtures, soups and stews.
In a cool, dark area.
Try ground coriander.