Traditionally, the ground, dried, fruit of a variety of capsicum indigenous to the Cayenne area of northern South America.

Cumin gives a warm aromatic lemon flavour to meat, fish or egg dishes.

Use sparingly to give a ‘herby’ flavour to savoury dishes including omelettes, casseroles, pasta sauces and stews.

Its mild, aromatic, liquorice flavour enhances meat and fish dishes and it can be used whole or finely ground in vegetarian Indian dishes.

The hardness and oil content of nutmeg means it is not particularly easy to grind in the domestic situation so pre-ground nutmeg provides a convenient alternative to whole nutmeg.