Cumin has been known in the African-Arab region since the Middle Ages and is used today in particular in Arabic-Oriental, Indonesian, Indian and Latin American cuisine. Hela cumin is slightly bitter and spicy, but still gives food a fresh note. Its aroma is ideal for use in trendy Levant cuisine, e.g. falafel, bulgur or humus, crationen, but is also suitable for vegetable soups and chutneys. The spice is also often used in dishes with cabbage, beans, lentils and peas to prevent bloated bellies.