The aroma of cumin is strong, sweet, earthy and fresh at the same time along with pine notes. It has a slightly bitter taste, but retains the earthiness with a persistent pungency. Today, Cumin is used mainly in the cuisines of North Africa, Western Asia, India and Mexico. Cumin is essential in Indian Garam Masala mixes and chutneys. It flavours falafel and used widely in cheeses, biscuits, pastries, and fish dishes as well as being an important addition to spice mixes such as Iranian Advieh, baharat, berbere, Cajun, dukka, Panch Phoron, Sambhar Podi, Zhug. The aroma of cumin is much enhanced by dry-roasting seeds before they are ground, or fried in oil if they are used whole, adding a pleasant nutty taste.