1.   As soon as mustard seeds begin to pop, take pan off heat and add cumin seeds.

2.   A delicate flavor is rendered with minimum ingredients in the corn pilaf flecked with cumin seeds.

3.   A few seconds later, add whole cumin seeds.

4.   Add cumin seeds, and cook, stirring, until they dance around and smell toasty.

5.   Add cumin seeds, curry powder and cinnamon.

6.   Add reserved meat, cumin seeds, salt, ground ginger and cayenne peppers .

7.   Add oregano, cumin seed, chili powder, tomatoes, kidney beans, hot pepper sauce, dried mushrooms, salt and water.

8.   Add the asafetida, then the cumin seeds and the ajwain.

9.   Add the onion seeds and cumin seeds, cooking a further minute or two until they are fragrant.

10.   Add the toasted cumin seeds.