Powdered cumin seed is widely used in Latin American, African, Asian and Mediterranean cooking. In fact, in some parts of the world it rarely sees the inside of a spice cabinet. In Morocco, for instance, it's as common to see cumin kept on the table, as is salt and pepper in the west.
 
Add to soups, baked goods, curries, fajita seasoning mixes, chili and rice. Good with egg and cheese dishes, beans (especially lentils) and cruciferous vegetables like cauliflower. Combine with crushed chili pepper in curries. Pairs well with cardamom, cinnamon, red bell pepper, fennel, thyme and oregano.