Ground cumin is used mainly on spicy foods and is most popularly used in Mexican, Eastern, Middle Eastern, Spanish and Portuguese cuisine. It is an ingredient of most curry powders and many types of savoury spice mixtures. Cumin is often used in stews, grills - especially lamb - and chicken dishes. It provides a certain bite to plain rice, and to cakes and beans. Cumin is essential in spicy Mexican foods such as casseroled pork, chile con came and enchiladas with chili sauce.
In the Middle East, it is a familiar spice for grills, stews, fish dishes and flavours couscous - semolina steamed over vegetables and meat, the national dish of Morroco. Cumin and tamarind water are used to make Zeera pani, a refreshing and appetising Indian drink. Cumin together with caraway also flavours Kummel, the famous German liquer.