Jinten

Cuminum cyminum (Malaysia, jintan puteh, ‘white cumin’). The ground-up seeds of cumin have been used all over the Old World for many centuries as a seasoning, although its flavour is not especially pleasant and it should be used very sparingly. Burkill refers to its ‘bed-bug-like odour’, which is not encouraging. I have heard that in parts of Indonesia the seeds are roasted whole, like coriander, but I doubt if this would be advisable with any of the dishes which are described in this book.