Cumin Seed

If it’s possible to have a favorite spice, cumin (Cuminum cyminum) is for me a top contender, earthy, pungent, savory. When combining it with coriander, Parsi cooks usually use half as much cumin. It seasons snack foods, rice, and all manner of savory dishes, and is one of the principal ingredients of Dhana Jiru, one of our characteristic spice mixes. The Oxford English Dictionary, the American Spice Association, and Webster’s tell us to call this spice “cum-min,” not “kew-min,” so please don’t correct anyone who says it this way.