Cumin seeds

Most commonly found as seeds, cumin is an important element in curry powders, adding an earthy, warm note. It's the 2nd most popular spice in the world after black pepper and is commonly used in many cuisines in the world, including Indian, Mexican, Sri-Lankan and Cuban. It is also used in the Dutch cheese Leyden, some French breads and anchoite paste from Mexico. 

In South Asia, cumin tea is often used to distinguish between real labour and gas! In Sri-Lanka, it is used for digestion as it is widely known to be calming and mild on the stomach. 

It pairs well with many flavours including: apricot, beets, cauliflower, cucumber, mango, pork and shellfish.

In my kitchen, cumin is added to many things to give a little 'curry' taste, but most widely used in both Indian and Mexican preparations. When making chili con carne, I use a mix of 2 tbsp hot chili powder, 1 tsp paprika, 1 tbsp dried oregano and 2 tsp cumin. I also use cumin liberally when making a Fajita mix:

Amounts are approximate

Fajita seasoning:

1 tbsp hot chili powder

1 tsp paprika

1 tsp pimento (smoked paprika)

1 tsp celery or onion salt

1 tsp steak seasoning

1/4 - 1/2  tsp sugar

2 tsp dried oregano

1.5 tsp ground cumin

Mix with juice of 1 lime, add a little of the zest and use to marinade a piece of steak, enough for 2.

I most commonly use the cumin seeds whole for curry powder, although I always roast and grind them before adding to a curry as the whole spice can be unpleasant in a dish.

1/2 tbsp cumin seeds

1 tbsp coriander seeds

1/4 tsp fenugreek seeds

1/4 tsp fennel seeds

Roast in a dry pan until fragrant and one shade darker and then grind in a pestle and mortar or an electric coffee grinder, (not used for coffee)!

You can add chili powder, turmeric, paprika, experiment until you find a mix you like.