There are other similarly famous kinds being made at Asturias (slightly darker and smaller, used for bean and chickpea stews) and León (without rice, grilled & spread on toasted bread). Other less popular varieties may add cumin to the pudding mixture, but this is not a standard practice. The cooking method for consumption is typically frying, stewing, grilling or roasting, and usually sliced in one-finger-thick wheelettes ("rodajas"). There are many derivative foods made from morcilla, such as omelettes, stuffed red pepper, puff pastry, pizza, flavoured nachos, croquettes, and a range of fillings for different dishes.