Cumin is one of those spices that everyone seems to have in their cupboard and yet still don’t know exactly what to do with it. Commonly used in Indian, South-east Asian, Mexican and Middle Eastern cooking, it is safe to say that cumin is a spice of the world.

To use cumin seeds, toast them in a dry pan to release their flavour, before using them whole or crushing them to make rubs, dressings and marinades. Although most ethnic cooks will grind their cumin from scratch for everything that they cook, ground cumin is a super substitute. Using it saves time and it is great stirred into pastes for curries, stews or tagines. Have a play around and see what works for you.