In India сumin is added to vegetable dishes, it is an ingredient in curry. In Azerbaijan, they put cumin seed (it is called “jireh” there ) in pilaf. In Kyrgyzstan cumin goes with fried meat and with vegetables, it is added to sauces to aromatize them, used in marinades for meat. In Uzbekistan it is used with cold dishes, soups, hot dishes, bakery products. In Armenia, where ground cumin seed is called “chaman”, it is used for preparation of a special kind of dry-cured flat sausage called “sudzhukh”. Сumin seed has pronounced antiseptic property, it heals wounds. In India cumin fruits use as excitor and diuretic. Сumin seeds bind stomach and intestines, tempts appetite. Lotions from cumin seeds mixed with olive oil or bean flour help to resolve tumors.