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Relatively few Italian dishes use cumin, so it may not be a common supermarket shelf item there. But almost all Middle Eastern dishes, most Indian dishes, and many Spanish meals use it so it should be easily found in all ethnic markets everywhere.
I like to buy it in seed form as its essential oils last longer that way, then gently toast up a few tablespoons of seeds and then grind them myself, keeping the powder in a jar. Very potent spice when used like that. A half teaspoon for freshly toasted and ground cumin will do the work of a full tablespoon of the pre-ground stuff, and give a much 'deeper' cumin flavor.
I've been toasting various spices today as I want to make fresh chai to go along with tonight's dinner. I'm having a mug of it now, just to be sure that it will be right for tonight. That's my excuse, anyway. Mixed with a double shot of sweetened condensed Carnation milk, it's like having tea-flavored ice cream!
Stitchawl
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