These are the seeds that are ground. Ground cumin is used in many mixtures such as carries, chili, garam massala, massalé, ras-el-hanout, as well as in many dishes such as tagines and even gazpachos.

The scent of cumin is powerful, heady, and even quickly becomes dominant in the dish if it is abused. Traditionally, it is associated with lamb dishes, vegetables (carrots, zucchini, chickpeas, beans, etc.), soups, poultry and even fish.