Cumin (Cuminum cyminum) is one of the oldest cultivated spices in the world, a plant whose recorded history stretches back more than four millennia and which can be followed, almost without interruption, from the clay tablets of Sumer to the spice jars of the modern supermarket. It is a slender annual of the carrot and parsley family, the Apiaceae, native to the eastern Mediterranean and southwestern Asia, growing perhaps half a metre high and bearing the small, pale, umbrella-like flower heads typical of its kin. What matters is its seed, or more properly its dried fruit: the little elongated, ridged, boat-shaped grains, brown and aromatic, that carry the warm, earthy, faintly bitter, penetrating flavour for which the spice has been prized across the whole of the Old World and, since the sixteenth century, the New.
The antiquity of cumin's cultivation is exceptional even amongst the ancient spices. Seeds identified as cumin have been recovered from Syrian Bronze Age sites dating to the second millennium BCE, and the spice appears in Egyptian pharaonic tombs amongst the provisions and ritual offerings interred with the dead, valued highly enough to accompany kings into the afterlife. The Akkadian name kammūnu, recorded in cuneiform on tablets from the Mesopotamian city-states of the third millennium BCE, is the earliest documented name for cumin in any language and one of the earliest names for any spice in recorded history; it is a word that, astonishingly, still echoes in the Arabic kammūn and the Hebrew kammon spoken in the same region today, a single thread of speech unbroken across five thousand years.
Unlike many spices, whose use was confined to a single role, cumin served the ancient Near East simultaneously as a flavouring, a medicine, and a ritual substance. The Mesopotamian cook ground it into stews of lamb and lentil; the Egyptian physician dissolved it into draughts for the complaints of the stomach; the temple priest set it amongst the offerings of the altar. This breadth of use, attested in Mesopotamian, Egyptian, Greek, and later Arabic texts alike, is part of what makes cumin's documentary record so unusually rich and so unusually continuous. It is, with very few rivals, an ingredient whose entire journey from wild plant to globally traded commodity can be traced across the written history of civilisation, and which has never, in all that time, fallen out of use. Wild stands of the plant in the eastern Mediterranean were almost certainly gathered long before deliberate sowing began, but by the dawn of writing cumin was already a cultivated crop, a traded good, and a fixture of the kitchen, the apothecary, and the shrine.
From its Fertile Crescent origins, cumin spread in every direction across the ancient and medieval worlds, carried by traders, armies, pilgrims, and colonists until it had reached almost every cuisine on earth. The first movements were westward and eastward together. By the second millennium BCE the spice had passed into Egypt and, in time, into the classical Mediterranean world of Greece and Rome; by the first millennium BCE it had travelled east into Persia and along the nascent Silk Road into India and Central Asia, where the Sogdian merchant networks that dominated the overland trade carried it between the borders of China and the eastern Mediterranean. Each of these journeys followed the established arteries of antique commerce: the caravan road, the river valley, and the coastal sea lane down which all the costly small goods of the ancient world travelled.
The classical Mediterranean made cumin a fixture of its tables and its medicine. Greek and Roman physicians, amongst them Hippocrates, Dioscorides, and Pliny the Elder, documented at length its supposed virtues as a carminative and a remedy for the stomach, whilst Pliny records that in the Roman kitchen cumin was the favourite table condiment, kept in little boxes beside the black pepper so that diners might season their own food. Roman legions carried it to the frontiers of the empire, and its traces have been found in military camps in Britain and along the Rhine, the spice of a soldier's ration far from home. Through Greek and Roman medicine, cumin entered the Western pharmacopoeia and persisted in European physic throughout the medieval centuries.
The most decisive chapter of cumin's voyage was the Arab expansion of the seventh to ninth centuries CE, which carried the spice, along with Islam and the agricultural science of the Fertile Crescent, across the whole of North Africa and into the Iberian Peninsula. The Abbasid cookbooks of Baghdad codified its place at the heart of Islamic cookery, and in the Maghreb it became the defining aromatic of the regional kitchen, the structural note beneath chermoula, harissa, and the spice blends of the tagine and the couscous pot. From North Africa it passed south, too, along the Red Sea and the trans-Saharan routes, into the Horn of Africa, where it became one of the constituent spices of the Ethiopian berbere blend.
The final great movement was colonial and oceanic. In the sixteenth century Spanish colonisers carried cumin across the Atlantic to Mexico and South America, where it met the indigenous traditions of dried chilli, tomato, and corn and fused with them so completely that within a generation it had become inseparable from the cooking of the Americas, the warm backbone of Mexican guisados, of the Colombian hogao, of the Argentine locro, and at last of the Tex-Mex chilli of the United States. Today India produces roughly 70% of the world's cumin and accounts for most of its consumption, with Gujarat the global capital of the spice; the Indian subcontinent and North Africa together account for the majority of global cumin use, making cumin the second most widely traded spice after black pepper. From a wild herb of the Levantine hills to the second most traded spice on earth, cumin has followed the human migrations of five thousand years.
Cumin is the world's second most widely traded spice after black pepper, and across a vast belt of the globe it is one of the indispensable foundations of savoury cooking. It is the aromatic backbone of the cuisines of India, Mexico, the Middle East, North Africa, and Central Asia, the warm, earthy, faintly bitter note that anchors a whole architecture of spice blends and sauces: it is fundamental to the curry powders and garam masalas of the subcontinent, to the harissa and chermoula of the Maghreb, to the berbere of Ethiopia, to the chilli con carne and tacos al pastor of the Americas, and to the kebab and the plov of the lands between. Few spices are used so widely, and fewer still are used in such quantity, for cumin is rarely a delicate accent but rather a structural ingredient, present by the spoonful rather than the pinch.
Its forms and uses are as various as its geography. In the Indian kitchen whole cumin seeds are tempered in hot oil or ghee to release their fragrance at the start of a dish, the technique of the tarka, whilst roasted and ground cumin is dusted over yoghurt drinks, chaats, and salads; in the Mexican and Tex-Mex kitchen it is ground and toasted into the chilli pastes and bean dishes; in Central Asia whole seeds are toasted in lamb fat for the great rice dish of plov; and in North Africa it is blended into the dry spice mixtures that season nearly every savoury preparation. The contrast between the whole-seed traditions of India and Central Asia and the ground-spice traditions of the Americas and North Africa is one of the defining distinctions of world cookery.
Cumin has, moreover, never wholly shed its ancient medicinal reputation. It has been esteemed as a digestive and a carminative across every culture that has adopted it, from the Greek physicians and the Ayurvedic jiraka preparations to the Galenic classifications of Ibn Sina, and it is still taken across the Middle East and India as an aid to digestion, often as a simple infusion of the seeds in hot water. India today produces the overwhelming majority of the world's crop, with Unjha in Gujarat at the centre of a trade that connects Indian cumin farmers to kitchens from Lagos to London to Mexico City, and the oldest documented spice name in human history now sells, in small glass jars, on every continent.
Historical Journey of Cumin
Fertile Crescent, Levant — c. 3000 BCE
The Akkadian word kammūnu, inscribed in cuneiform on clay tablets from the ancient city-states of Mesopotamia, is amongst the earliest recorded names for any culinary spice in human history, a word still echoing in the Arabic and Hebrew of the same region today. In the agricultural settlements of the Fertile Crescent, cumin was not merely a flavouring but a substance of practical and symbolic importance: ground into stews of lamb and lentil, dissolved into medicinal preparations for digestive complaints, and set as a ritual offering in the temples of the Sumerian and Babylonian city-states. The Yale Babylonian Culinary Tablets (c. 1750 BCE), the oldest surviving recipe collection in the world, include cumin amongst the core seasonings of the Mesopotamian kitchen; a long-simmered Mesopotamian lamb and cumin stew, thickened with grain and scented with the spice, is the direct descendant of these earliest written recipes, whilst the pressed Mesopotamian fig and sesame cake of the same larder shows how cumin's world of irrigated orchards and grain fields produced confections as well as broths. Cumin grows wild in the eastern Mediterranean and was almost certainly gathered long before deliberate cultivation began; the cuneiform record suggests that by 3000 BCE it was being traded between settlements, prescribed by physicians, and stored in palace and temple inventories alongside emmer wheat, sesame, and coriander, the foundational seasonings of the first written cuisine on earth.
Nile Delta, Egypt — c. 2500 BCE
Cumin enters the Egyptian record as both a kitchen spice and a substance of ritual and medical significance. Cumin seeds recovered from pharaonic tombs, including the royal burials of the New Kingdom period, confirm that the Egyptians placed cumin amongst the provisions interred with the dead, treating it as a substance valuable enough to accompany the deceased into the afterlife. The Ebers Papyrus (c. 1550 BCE), one of the oldest surviving medical texts, prescribes cumin in compound preparations for digestive ailments, wind, and conditions of the stomach, establishing its role as a therapeutic spice millennia before it entered the European pharmacopoeia. In the Egyptian kitchen, cumin seasoned bread, dressed simple vegetables such as the wild asparagus turned in olive oil and cumin that survives as asparagi bil zayt, and above all flavoured the slow-cooked fava beans that became ful medames, the dish of stewed beans dressed with oil, lemon, and cumin that has been the breakfast of Egypt since pharaonic times and remains its national dish today. Egypt's position as a trading hub between the Levant, the Mediterranean, and sub-Saharan Africa made it a crucial relay point in cumin's early westward spread into Greece and Rome, and southward into the Horn of Africa through the Red Sea trade routes that connected Egypt to Arabia and the Indian Ocean world.
Gujarat and the Indus Valley, India — c. 2000 BCE
The presence of cumin at Harappan archaeological sites confirms that the Indus Valley Civilisation was using it by at least the second millennium BCE, and possibly earlier: the trade connections between Harappan ports and the ancient Near East suggest that cumin may have reached the subcontinent through the maritime networks that carried carnelian, cotton, and timber between the Gulf of Oman and the cities of Mohenjo-Daro and Harappa. What makes India's relationship with cumin extraordinary is not the antiquity of its arrival but the depth of its cultural integration. No other cuisine uses cumin as thoroughly as the cooking traditions of the Indian subcontinent: it is the aromatic base of virtually every regional cuisine, from the jeera tempering of northern dals to the curry leaf and cumin seasoning of southern rasam, from the garam masala blends of the Punjabi kitchen to the roasted cumin of Rajasthani lassi. Its simplest and purest expression is jeera rice, plain basmati cooked with whole cumin seeds toasted in ghee until their fragrance perfumes every grain, the everyday accompaniment to a thousand dishes; its richest is chana masala, the spiced chickpea curry of the north in which both whole and ground cumin build the dark, earthy depth of the gravy. The Sanskrit medical texts of the Charaka Samhita and the Sushruta Samhita describe cumin (jiraka) in extensive preparations for digestive disorders, fever, and as a postnatal tonic. Today India produces approximately 70% of the world's cumin, with Unjha in Gujarat at the centre of a trade connecting Indian cumin farmers to kitchens from London to Lagos.
Isfahan, Persia (Iran) — c. 600 BCE
Persian cuisine absorbs cumin from the older Mesopotamian and Indian trade currents and integrates it into the architectural framework of the Persian kitchen: the slowly cooked khoresh (stew), the carefully spiced polo (rice dish), and the koofteh (meatball) that distinguishes Persian cooking from all its neighbours. Its grandest meatball is koofteh Tabrizi, the great stuffed meatball of the northwestern city of Tabriz, in which minced lamb is bound with rice and split peas, scented with cumin and turmeric, wrapped around a hidden heart of egg, walnut, and barberries, and poached whole in a saffron broth; the cumin here is one of the quiet warm spices that gives the giant koofteh its depth. In Persian pharmacology, represented in the medical texts of the Sasanian period and later systematised by the physician Ibn Sina (Avicenna) in his Canon of Medicine (1025 CE), cumin is classified as warming and drying, prescribed for digestive disorders, kidney complaints, and as a carminative. The Silk Road trade networks that emanate from Persia during the Achaemenid and Sasanian empires carry cumin eastward into Central Asia and deeper into the Indian subcontinent, and Persian merchants travelling these routes document its cultivation and use at every major market along the way. Cumin in the Persian kitchen is not the dominant surface note it becomes in Mexican or North African cooking; it is a structural spice, present in the background of the slow-cooked dishes that define the tradition, reinforcing the other warm spices such as cinnamon, turmeric, and dried lime that give Persian food its characteristic depth and restraint.
Athens, Greece — c. 400 BCE
Cumin is documented in classical Greek culinary and medical literature with a frequency that establishes it as one of the standard spices of the ancient Greek kitchen. Hippocrates, in the Hippocratic Corpus, prescribes cumin for a range of digestive conditions, confirming its position in Greek medicine as a carminative and stomachic. Dioscorides, writing in his De Materia Medica (c. 65 CE), provides the most thorough Greek account of cumin's properties and applications, noting its use both as a flavouring and as a topical preparation for skin conditions. The philosophical tradition is less impressed: Theophrastus records an unflattering proverb about misers being said to eat cumin, implying its association with stinginess, though this says more about its ubiquity and low cost than its flavour. In the Greek kitchen, cumin was used in sausages, in spiced wines, and in the early forms of the spiced, herb-scented meat preparations that would eventually develop into the great cumin-laden meatball tradition of the Aegean. Its modern heir is soutzoukakia smyrneika, the cumin-and-garlic meatballs of Smyrna brought to mainland Greece by refugees from Asia Minor, simmered in a tomato sauce sharpened with red wine, a dish in which cumin is unmistakably the defining note. Through the Greek tradition, particularly through the philosophical and medical texts that Rome absorbed and transmitted, cumin entered the Western pharmacopoeia and persisted in European medicine throughout the medieval period.
Rome, Italy — c. 100 BCE
Cumin is one of the most frequently cited spices in the Apicius manuscript, the De Re Coquinaria (compiled c. 4th to 5th century CE but drawing on recipes of earlier centuries), where it appears in lentil dishes, spiced wines (conditum paradoxum), sauces for fish and game, meatballs, and the fish sauce-based condiments that were the backbone of the Roman kitchen. Pliny the Elder, in his Naturalis Historia (77 CE), devotes considerable attention to cumin's medicinal properties and notes that it was prized above all other spices as a table condiment, kept alongside black pepper in small boxes at the Roman dining table so that diners could season their food individually. Pliny also records that the best cumin came from Ethiopia, Libya, and Carmania (in Persia), reflecting the active import trade that kept the Roman spice market supplied. Amongst the most characteristic of these dishes is a pot of Roman lentils with cumin, the pulses simmered soft and seasoned with cumin, coriander, and a dash of fish sauce in the manner Apicius records, a humble, sustaining dish that fed soldier and citizen alike. Roman legions carried cumin across the empire's frontiers, and its traces can be found at archaeological sites in Roman Britain, Gaul, and along the Rhine frontier, embedded in the provisioning records and refuse deposits of military camps: cumin in a soldier's kit, used to season rations of dried lentils and hard bread far from Rome.
Baghdad, Abbasid Caliphate — c. 800 CE
The Abbasid Caliphate (750 to 1258 CE), centred on the newly founded city of Baghdad, presides over one of the great systematic efforts to codify the culinary knowledge of the ancient world. The Baghdad cookbooks of the 9th to 13th centuries, particularly the Kitab al-Tabikh compiled by Ibn Sayyar al-Warraq (c. 950 CE) and the later Kitab al-Tabikh of Muhammad bin Hasan al-Baghdadi (1226 CE), document cumin as one of the cornerstone spices of the Islamic culinary tradition, appearing in dozens of preparations for lamb, rice, legumes, and slow-cooked stews. The living descendant of these courtly layered rice dishes is maqlouba, the great Levantine 'upside-down' pot of rice, fried aubergine or cauliflower, and meat, spiced with cumin, cinnamon, and turmeric and inverted onto a platter at the table, a dish whose architecture and seasoning reach straight back to the Abbasid kitchen. Arab trade networks of the 8th to 12th centuries, reaching from the Atlantic coast of Morocco to the ports of India and the Swahili Coast of East Africa, carry cumin to every corner of the known world, and Arab pharmacologists, building on the Greek and Persian medical traditions they have inherited and extended, embed it in the Islamic pharmaceutical tradition as a digestive and carminative of proven efficacy. The Arabic word kammūn, derived directly from the ancient Akkadian, persists in every Semitic language that inherits the spice's name: a linguistic thread connecting the Baghdad kitchens of the 9th century CE directly to the Mesopotamian clay tablets of the 3rd millennium BCE.
Fez, Morocco — c. 900 CE
The Maghreb (Morocco, Algeria, and Tunisia) absorbs cumin through the Arab conquests of the 7th and 8th centuries CE and integrates it so deeply into the regional culinary tradition that it becomes structurally inseparable from the cuisine. In Moroccan cooking, cumin is the aromatic backbone of chermoula (the herb and spice marinade used for fish and poultry), of harissa (the chilli and cumin paste that is the essential condiment of the Tunisian table), and of the spice blends that season tagines, couscous preparations, and the slow-cooked legume soups such as harira and bessara that are eaten at the breaking of the Ramadan fast across the Maghreb. The Moroccan city of Fez, one of the great medieval centres of Islamic scholarship and commerce, was a historic spice-trading post: the souks of Fez carried cumin, cinnamon, ginger, and turmeric from sub-Saharan Africa, the Middle East, and India into the markets of southern Europe through the trans-Saharan and Mediterranean trade routes. Even a humble salad declares the spice's reach: taktouka, the cooked Moroccan salad of grilled green peppers and tomatoes simmered down with garlic, paprika, and cumin and eaten cool with bread, is one of the everyday dishes in which the cumin note is unmistakable. Cumin's role in North African cooking is otherwise pervasive to the point of invisibility: it is present in virtually every savoury preparation, not as a dominant flavour but as a foundational note beneath the surface of the cuisine.
Samarkand, Uzbekistan — c. 1000 CE
The Fergana Valley of Uzbekistan, lying between the Tian Shan and Pamir mountain ranges at the junction of the ancient Silk Road routes connecting China, India, and Persia, is one of the world's most historically significant cumin-producing regions. Cumin arrived in Central Asia through Persian and Mesopotamian trade routes well before the Islamic period, carried by the Sogdian merchant networks that dominated the Silk Road from the 4th to the 8th centuries CE and whose trading posts stretched from the borders of China to the eastern Mediterranean. In Uzbekistan, Tajikistan, and Kazakhstan, cumin is inseparable from plov: the lamb and rice dish of such cultural importance that UNESCO added the Uzbek tradition of plov preparation to its Intangible Cultural Heritage list in 2016. The great bazaars of Samarkand and Tashkent have traded cumin, alongside cotton, silk, and dried fruit, for over a millennium, and the Central Asian preference for whole cumin seeds toasted in lamb fat distinguishes the regional tradition from the ground-cumin traditions of India, North Africa, and the Americas.
Adana, Turkey — c. 1100 CE
The Seljuk and Ottoman Anatolian tradition makes cumin the defining aromatic of the grilled and slow-cooked meat preparations that distinguish Turkish cooking from its neighbours. The Adana kebab, originating in the city of Adana in southern Anatolia, is ground lamb and tail fat hand-packed onto flat, sword-like skewers with cumin and dried red pepper (pul biber): a preparation so regionally specific that Adana holds a geographical indication protecting its name and method. The city of Adana takes fierce pride in its kebab culture, and disputes over the correct ratio of fat, the grinding technique, and the precise blend of cumin and pepper are conducted with the seriousness of legal arguments. Beyond the kebab, cumin in the Ottoman and Anatolian kitchen appears in spiced meat pastry (börek), in the offal preparations of the Istanbul street-food tradition, and in the rice-and-lamb preparations that connect the Ottoman kitchen to its Persian and Arab predecessors. The Ottoman imperial court of Istanbul was among the most sophisticated culinary institutions in the world from the 15th to the 17th centuries, and cumin was as fundamental to its kitchens as salt.
Mexico City, New Spain — c. 1530 CE
Spanish colonisers carry cumin to New Spain in the first decades of the 16th century, and its adoption into Mexican cuisine is one of the most rapid and complete spice fusions in culinary history. The meeting of cumin with the ancient Mexican culinary tradition, built around dried chillies, tomatoes, corn, and slow-cooked meats, produces the flavour foundations of Mexican cooking as it is still practised today. Cumin is the warm backbone of tacos al pastor, of the braised bean preparations eaten at every Mexican table, of the slow-cooked guisados (stewed dishes) of the Mexican interior, and of the long-simmered chilli sauces that define Oaxacan and Pueblan cooking. The Spanish also introduce cumin to the Caribbean and to Central America, where it becomes the essential spice of the sofrito tradition: the aromatic base of onion, garlic, tomato, and cumin from which the entire cuisines of Cuba, Puerto Rico, and the Dominican Republic are built. In Mexico, cumin is not perceived as a foreign import; it is experienced as an inseparable part of the national culinary identity, as native to the Mexican kitchen as the chilli itself, a testament to how completely a spice can be absorbed and claimed by a tradition not its own.
Addis Ababa, Ethiopia — c. 1600 CE
Ethiopia's relationship with cumin is mediated through berbere, the complex dry spice blend that is the most important seasoning in Ethiopian and Eritrean cooking. Berbere varies by region and household, but its core structure includes dried chillies, cumin, coriander, fenugreek, black pepper, and more distinctively Ethiopian aromatics including korarima (Ethiopian cardamom) and ajwain. Cumin arrives in Ethiopia through the ancient Red Sea trade routes that connected the Horn of Africa to the Arabian Peninsula, Egypt, and ultimately to the Levantine and Persian sources of the spice; the Kingdom of Axum (c. 100 to 940 CE), one of the great trading civilisations of the ancient world, had established commercial relationships with Ptolemaic Egypt and with the ports of southern Arabia that would have brought cumin south along the same maritime routes that carried silk, ivory, and gold. In the Ethiopian kitchen, cumin in berbere is inseparable from the slow-cooked meat stews (wats) served over injera (fermented teff flatbread) that define the cuisine. Shiro wat (spiced chickpea flour stew) and doro wat (slow-cooked chicken in berbere and clarified spiced butter, niter kibbeh) are the canonical expressions of the Ethiopian cumin tradition, eaten at religious feast days and at the communal table that Ethiopian culture treats as one of its most important social institutions.
Bogotá, Colombia — c. 1620 CE
Cumin takes root in Colombia with a depth and completeness that distinguishes South American adoption from any other post-Columbian cumin tradition outside the spice's origin zone. The Spanish carry the spice from Seville to Cartagena in the first decades of the 16th century, and within a generation it is embedded as the essential warm spice of the Colombian and Peruvian kitchen: the backbone of the seco (slow-cooked meat stew with beer and coriander), of the hogao (the onion and tomato sofrito base of Colombian cooking), and of the ubiquitous rice and bean preparations eaten at every Colombian midday meal. The warm, earthy flavour of cumin in Colombian cooking is not the sharp, frontal note it takes in Tex-Mex or the harissa tradition of North Africa; it is a deep background warmth that rounds the acidity of the tomato in the hogao and gives slow-cooked stews their characteristic sustaining quality. In the markets of Cartagena, Bogotá, and Medellín, cumin is sold by the kilo from open sacks, as ordinary and essential as salt, and the idea that it is a foreign introduction is as forgotten as the origin of the potato or the tomato themselves.
Tucumán, Argentina — c. 1700 CE
Cumin, carried to South America by Spanish colonisers in the 16th century, becomes one of the defining spices of Andean and northwestern Argentine cooking, present in virtually every savoury preparation from empanadas to stews. In the provinces of Tucumán, Salta, and Jujuy, cumin anchors the locro: a thick, sustaining stew of corn, beans, squash, and meat eaten by the indigenous Quechua and Aymara peoples long before Spanish contact, into which the colonisers folded cumin, paprika, and pork as additional layers of depth. Locro becomes Argentina's national dish, eaten on May 25th (the anniversary of the 1810 Revolution), September 9th (Tucumán Independence Day), and any winter patria holiday. On those mornings, clay pots of locro are set to boil from dawn in town squares across the country, and the smell of cumin, pork fat, and sweet squash drifting through Argentine streets is the smell of national identity. Cumin is not incidental to the dish; it is the spice that distinguishes locro from a plain corn porridge and announces its Andean heritage.
Texas, USA — c. 1836 CE
Cumin arrives in the United States through the borderlands of Texas, carried north by the Mexican settlers, vaqueros, and traders who established the ranching and cooking traditions of the Texas interior in the 18th and 19th centuries. The Chilli Queens of San Antonio, the Mexican women who operated outdoor cooking stalls in the city's plazas from at least the 1860s, served chilli con carne built on the foundational Mexican combination of dried chillies and cumin: a preparation that spread nationally through the railroad networks of the late 19th century and through the 1893 World's Columbian Exposition in Chicago, where a San Antonio booth introduced it to a national audience. Texas chilli is the most doctrinaire of American regional dishes: the canonical preparation of beef, dried ancho and guajillo chillies, and cumin, with no beans and no tomato, is defended with the intensity of a constitutional principle, and the Texas Legislature officially named chilli con carne the state dish in 1977. The subsequent spread of Tex-Mex cooking nationwide, accelerated by the restaurant chains and packaged spice industry of the 20th century, made cumin one of the most purchased spices in the American kitchen: the oldest documented spice name in human history, now selling in small glass jars from Virginia to Alaska.
