Cumin

Cuminum cyminum · jeera · jira

The warm, earthy note under so much of the plate.

What it is

Cumin is a small, ridged, brown seed with a warm, earthy, slightly bitter flavour that deepens when toasted. It is one of the most-used spices of the region, whole or ground, and one of the most recognisable notes in its cooking.

Where it comes from

Cumin is grown across the subcontinent and the wider dry belt from the Mediterranean eastward. Its roasted, ground form (bhuna jeera) is a distinct ingredient with a smokier depth than the raw powder.

What it's called

Cumin · jeera / zeera (Hindi) · jeere (Bengali). Botanically Cuminum cyminum. Not to be confused with black cumin (shahi jeera) or nigella.

In the kitchen

Whole seeds go into hot oil to crackle at the start of a tempering; ground cumin builds masalas; toasted-and-ground cumin finishes raitas, chaats and dals with a smoky lift. It is one of the five seeds of panch phoron.

What we know about the claims

Cumin carries the usual digestive folk-reputation of seed spices, with some preliminary study; used by the teaspoon, it is flavour. An everyday, wholesome spice.

Choosing and buying

Whole and ground in every shop (UK and US). Buy whole and toast fresh for the deepest flavour; ground stales faster.