Taste cannot be caged in closed jars or steaming woks.
Like minstrels wandering in search for the divine,
the ridged beads of cumin travel the world
seeking new tongues.
In her kitchen, the seasoned cook remains patient
for the oil to reach just the right heat. That moment
when the jeera seeds for the daal tadka crackle is
the cadenza her eager ears wait for. Her nose smells
the warmth of sweet sweat releasing from the seed
beads' oil canals.
Like languages and jokes that never remain what
they were when they travel to new lands, cumin creolizes
into fresh flavours and sounds. Gamun in Sumerian cuneiform,
kamûnu in Akkadian, cumino in Italian, jeera in Sanskrit,
the humble seed is a master of travelling light
and charming palettes.
Crushed coarsely into foul and hummus, spluttered whole
in spicy lentils and the ambrosia of curried meat, roasted
and crushed for the magic bhaja-moshla touch that transforms
a pedestrian ghugni to a gourmet pièce de résistance.
Even without the shapely beauty of a cardamom pod,
the lanky superiority of a cinnamon stick or the stud-like
grace of a clove nail, the cumin wins. Unlike a monarch
and like monarch butterflies, it rejects borders and bigotry
and makes new tongues its own.






