Entering the Indian restaurant, we are met with the strong smell of cumin, an essential spice in curry. Derived from the Sanskrit word “sughandan”, cumin has become a valuable piece globally, especially in Indian, Mexican, Southeast Asian, North African and Cuban cooking. Indians and Egyptians took cumin to relieve stress, stimulate circulation and dispel gas. Sold as whole seed or ground, it has a nutty and earthy taste with a strong aroma having slight lemony notes, and which even becomes more intense when dry roasted. It is also a dominant flavor in Mexican black beans, burrito and enchilada fillings, and flavors sauerkraut, cheese, pastries and a liqueur called kummel.