Cumin seeds are used as a spice for their distinctive flavor and aroma. It is globally popular and an essential flavoring in many cuisines, particularly South Asian, Northern African and Latin American cuisines. Cumin can be found in some cheeses, such asLeyden cheese, and in some traditional breads from France. It is commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat.

Cumin can be used ground or as whole seeds. It helps to add an earthy and warming feeling to food, making it a staple in certain stews and soups, as well as spiced gravies such as chili. It is also used as an ingredient in some pickles and pastries.

Although cumin seeds contain a relatively large percentage of iron, extremely large quantities of cumin would need to be consumed for it to serve as a significant dietary source (see nutrition data).

According to the USDA, one tablespoon of cumin spice contains:

• Calories (kcal): 22
• Fat (g): 1.34
• Carbohydrates (g): 2.63
• Fiber (g): 0.6
• Protein (g): 1.07

Cumin has been in use since ancient times. Seeds excavated at the Indian site have been dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites.

Originally cultivated in Iran and the Mediterranean region,^{[citation needed]} cumin is mentioned in the Bible in both the Old Testament (Isaiah 28:27) and the New Testament (Matthew23:23). The ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco. Cumin was also used heavily in ancient Roman cuisine. It was introduced to the Americas by Spanish and Portuguese colonists. There are several different types of cumin but the most famous ones are black and green cumin which are both used in Persian cuisine.

Today, the plant is mostly grown in China, Uzbekistan, Tajikistan, Iran, Turkey, Morocco, Egypt, Syria, Mexico, Chile and India. Since cumin is often used as part of birdseed and exported to many countries, the plant can occur as a rare casual in many territories including Britain. Cumin occurs as a rare casual in the British Isles, mainly in Southern England; but the frequency of its occurrence has declined greatly. According to the Botanical Society of the British Isles' most recent Atlas, only one record has been confirmed since 2000.

In India, cumin has been used for millennia as a traditional ingredient of innumerable kormas, masalas, soups and other spiced gravies.