
Hard to imagine Moroccan food without cumin. Its warm, earthy, slightly citrusy aroma is the scent of steaming lentils, evening harira and Moroccan carrots. A second of dry toasting and its essential oils burst — the cooks’ trick. Essential on minced meat and kefta. Finely ground at Pepironi, hand-measured in Morocco, no additives, ONSSA-approved.
Toast it dry for a few seconds to wake its aroma before adding it.
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Sign inDosage: 1 tsp per 4 servings, adjust to taste. Storage: away from light and moisture.
Hand-measured in Morocco, with no preservatives or colourings.
Chef-signedThe spices for perfect grills
« Rub the spices onto the meat 1h before the coals. »