The small, crescent-shaped seeds of a plant called Cuminum cyminum, which are used as a spice. Cumin seeds have a warm flavour and a strong, pungent aroma. There is also a smaller, darker variety of cumin called black cumin which, added to dishes whole, lends them a smoky note.
Sweet potato curry
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Steak, sweet potato fries and baked onion rings
Moroccan flatbread wraps with harissa
Warm spiced cauliflower and chickpea salad with pomegranate seeds
Tandoori king prawns with butter sauce
Avocado hummus
Thai tofu Panang Yorkshires
Black dal
Lemon hummus
Chickpea flatbreads with tasty toppings
Instead of buying ground cumin, buy fresh cumin seeds, dry roast them lightly in a pan, then grind them yourself. Replace your stock frequently - like other dried spices, cumin quickly loses its pungency.
Cumin is frequently used in Indian cooking and is a regular component of curry powder and the Indian spice mixture garam masala. Cumin is also a regular in Mexican cuisine; in Europe, it flavours some cheeses and is sometimes used in baking. Add cumin seeds to dishes whole or grind them to a powder.
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