How can I avoid overpowering my food with cumin flavor? I am by no means a chef, I just cook dinner at home most nights.

I like the flavor of cumin and use it in some of the food that I make. Perhaps in a mushroom sauce, melted into the cheese for nachos, in fried cubed potatoes, etc.

However, I notice that when I use cumin, it is inevitable that I will end up eating 2 of the small pieces at once at some point in the dish and it overpowers the bite.

What am I doing wrong with the cumin? Should I be grinding it?
Cumin is most often used ground, yes.

You can, if you prefer&mdash;and as in common in Indian and other cuisines&mdash;toast it first until it is fragrant (a minute or two in a dry skillet at medium heat).

Then, grind it in a spice grinder or mortar and pestle.