It’s the earthy spice that adds depth to savory dishes in a wide variety of cuisines.
Spotlighted in our current Exhibit Lab, “Flavors of Morocco,” cumin (Cuminum cyminum), like coriander, is a member of the parsley family whose seeds are used as a spice. Its warm, earthy, and slightly bitter flavor permeates much of North African cuisine—some Moroccan households even place cumin shakers on their tables alongside salt and pepper. In herbal medicine, cumin is used as a remedy for stomach aches and indigestion. Learn about this and other plant species found in the diverse culinary traditions of Morocco in our Ross Hall through March 15.
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