Cumin seeds are dried seeds of Cuminum cyminum plant, belonging to parsley family. Not only in Indian cuisine, these seeds are added used in Middle Eastern, North African and Latin American cuisines. Indians use cumin seeds in making jeera rice, almost all curries and gravies. In Indian households, women also roast the seeds in a dry pan over medium heat and grind the seeds to make roasted cumin powder. This powder has a characteristic flavor and aroma, and added to curd, buttermilk, and street food, like papdi chaat. Cumin seeds, called jeera in Hindi, is also used in spice mixtures, like curry powder and garam masala. This is the first ingredient people use while making Indian dishes. The seeds are added to hot oil, so that the flavor and aroma are infused in the oil.