Cumin is especially popular in Eastern and South American cuisine, is one of the ingredients of the mixture spices like chutneys, chili and curry powder. The Dutch and Swiss cheeses are often made with cumin seeds as garnish, and in France and Germany it is common to incorporate it in breads and cakes. It is usually used in a wide variety of dishes: soups, stews, salads, chicken, etc. It is also used in the production of table olives, cured meats, butters, etc.

In the kitchen of North Africa It is used to cook “ras el hanout” (couscous) of vegetables such as “tagine”, soups like harissa and sausage “merguez spicy sausages”. In India it is typical aroma of curry mixtures and garam masala. In Mexican cuisine, it provides aroma and flavor to spicy chili. In the Middle East Seeds are often roasted to add to dishes of lamb. Cumin oil is used in perfumery and to flavor liqueurs such as Cunel.

As for the properties of cumin health, its main virtue is its carminative effect, it is antispasmodic, it reduces the generation of gases in the body and decreases fermentations intestinal flora. It is very good to combat slow digestion; it acts as a diuretic and it is claimed to prevent colon cancer.

Cumin are digestive, It act as tonics and stimulants stomach, relieving flatulence.