Origins Eastern Egypt
What is it? Seeds of the cumin herb
Flavour Spicy and slightly bitter

Cumin tapioca
Heat two teaspoons of vegetable oil in a wok. When hot, add two teaspoons of whole cumin seeds. When they crackle, add 500g boiled tapioca (cut into cubes) and 10g chopped green chilli. Fry for a few minutes, then add one teaspoon of turmeric powder and one teaspoon of chilli powder. Mix well. Add salt to taste and fry until the tapioca is crispy brown. Add 20g chopped coriander and serve.
Chef Vinod Kumar at Qureshi Kebab & Kurry, Country Club Hotel, Bur Dubai (04 398 8840)