This spice native to the Nile valley gives a distinctive warm flavor to a range of savory dishes in India, North Africa, the Middle East, Mexico, and America. Cumin is essential in mixtures such as Garam Masala and Panch Phoron. It is also found in pickles, relishes, and salads. North Africa uses cumin as an ingredient in ras el hanout and to flavor merguez sausages and couscous dishes. In eastern Araboc countries and in Turkey, ground cumin is added to meat dishes and to vegetables. In Spain and Mexico it is combined with cinnamon and saffron in stews, and it is used in Texas in chili con carne.