Cumin (Sinhala sududuru) is the dried seedlike fruit of a herb member of the parsley family thought to have originated in the Middle East or Iran. It’s noted in Indian literature c. 300 BC and is one of the main components of Indian garam masala and panch phora, and is a foundation spice is the majority of Sri Lankan dishes – one of the five BIG Cs along with coriander, chili, curry leaves and cinnamon. It has a minty-aniseedy flavour that works well when sprinkled on yoghurt or in a cool tamarind water drink. In Europe its use has largely been superceded by caraway. It’s said to be an aid to digestion.