Moroccan spice - Cumin
Cumin (Cuminum cyminum) is an annual herbaceous plant that requires warm Mediterranean climate.
To form the cumin used in cooking, seeds are first dried then put powder, cumin from Morocco is very popular because it is very fragrant.
EtymologyThe word "cumin" comes from the Arabic word "Kamun" or "Kamoun".
Its useIt is one of the main ingredients of Moroccan cuisine, it is used in most tagines but also to flavor meat, for example mechwi.
At the moroccan dining table we keep the cumin (and salt) in its own container.
Health BenefitsCumin has digestive properties, making it a natural remedy very popular in Morocco, it is used as an infusion to fight infections and intestinal pain or flatulence, it has antiseptic properties.
- It is a spice that can be used anywhere without the risk of being wrong.
- As all spices, it should be stored in an airtight container and away from heat to maintain its freshness longer.
Still hungry for more? Ok! some others spices used in moroccan cuisine :