Cumin seeds are used whole or ground as powder. Again it should be roasted very briefly on low fire for only a minute on a hot tava or griddle and then ground into a pwoder to release its flavour more fully.Whole or powdered jeera burns quicker than most spices and turns black quickly and becomes bitter,and should therefore be fried for less than 1/2 a minute or untill you see it is turning a blackish colour. It is used in cooking of dry vegetable dishes like jeera aloo.

Cumin is considered to be a digestive. The drink known as 'jeera pani' or cumin water, is basically an infussion of cumin, limejuice and fresh corriader leaves. It also has 'cooling' properties .