Cumin

Cumin

What it is

Found in pharaohs’ tombs and on every Roman table, where it sat like our pepper. Romans considered it the emblem of misers — emperor Marcus Aurelius was mocked as a “cumin-splitter” for his thrift. It now warms half the world’s cuisines.

In the kitchen

Toast the whole seeds in a dry pan until they smell like a market in Marrakech, then grind — the difference is night and day.

Goes with

Carrot Chickpeas Lamb Yogurt Lentils Beetroot Cilantro / Coriander

Also used with

Ají panca Ajwain Amchur Anardana Annatto Appenzeller

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