Cumin is used mainly where highly spiced foods are preferred. It is an ingradient of most curry powders and many savoury spice mixtures, and is used in stews, grills-especially lamb and chicken dishes. It gives bite to plain rice, and to beans and cakes. Small amounts can be usefully used in aubergine and kidney bean dishes. Cumin is essential in spicy Mexican foods such as chile con carne, casseroled pork and enchiladas and kidney bean dishes. In middle east, it is a familiar spice for fish dishes, grills, stews and flavours couscous-semolina steamed over meat and Vegetables, national dish of Morocco.

A hot climate is preferred, but it can be grown in cooler regions if started under glass in spring. A sandy soil is best; when the seedlings have hardened, transplant carefully to a sunny aspect, planting out 15 cms apart. The plants bloom in January - February. The seeds are normally ready four months after planting. Cut the plants when the seeds turn to brown, thresh and dry like the other Umbelliferae.