It is a favoured ingredient from Rome to Syria to India in ancient times, cumin has even been used in mummification by the ancient Egyptians.

High in essential oils, it is more generous with its distinctive flavour if you heat the seeds before making into powder. Dry-toasting them on a skillet over low heat for a couple minutes and then grinding them is a good option.

While Indian and tropical in identity, cumin graciously lends itself to use in Western cuisine as part of 'exotic' spice blends or rubs.