Cumin, the spice-rack staple, shines through in these Middle Eastern, Mediterranean, Asian and South American dishes. Grind the seeds with chilli and coriander for a balanced hit of spice, or mix it with salt and sprinkle it over crisp-fried seafood. We like them best when they’re kept whole and toasted (like in the Middle Eastern yoghurt dip) for bursts of earthiness.
Eight-hour lamb shoulder with Israeli couscous and labne
Rick Shores’ slow roasted lamb shoulder with yellow bean, cumin and chilli
Grilled spatchcock with preserved lemon and cumin butter and spiced potatoes
Cauliflower salad with orange and cumin dressing, and buffalo yoghurt
Slow-roasted lamb shoulder with pumpkin, carrots, cumin yoghurt and mint salsa
Fried whitebait with cumin salt and smoky mayonnaise
Clarence River school prawns with cumin salt and harissa
Cumin-roasted spatchcock with coriander and red onion salad
Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint
Lamb skewers with chilli and cumin (Shou zhua yang rou chuan)
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