Cumin

Cumin is one of the most widely used spices in the world. Its warm, earthy, slightly nutty flavour underpins dishes from dal to tacos to hummus.

Forms

• Whole seeds — toast in a dry pan until fragrant before adding to dishes. Gives the deepest flavour.
• Ground — convenient but loses aroma quickly. Buy in small quantities or grind your own.

Toasting

Toasting cumin seeds transforms them. Heat a dry pan over medium heat, add the seeds, and shake the pan for 1–2 minutes until they darken slightly and release a warm, nutty aroma. Toast more than you need and keep a jar on hand.

Common uses

• Spice blends — cumin is a core ingredient in garam masala, chilli powder, taco seasoning, ras el hanout, and baharat.
• Beans and lentils — cumin and legumes are a classic pairing across cultures.
• Roasted vegetables — toss with olive oil, cumin, and salt before roasting.
• Dressings and dips — a pinch of ground cumin lifts hummus, yoghurt sauces, and vinaigrettes.