Cumin Makes the Best African Herb Sauce Recipes
Make the best North African cumin herb sauce for dinner tonight.
Cumin is a low-growing annual herb of the Nile valley, but cultivated in the Mediterranean region, Arabia, Egypt, Morocco, India, China, and Palestine from very early times and is a strong tasting herb. Cumin plants mature in about two months when the stems are cut and dried in the shade; one of the main ingredients in green chermoula is cumin.
Green plants plus cumin make the best African herb sauce recipes.
African Recipes by African Gourmet
One of the main ingredients in North African green chermoula sauce is cumin. Cumin has a nutty peppery flavor and chermoula is a green plant-based North African herb sauce traditionally served with seafood.
Prep time: Cook time: Total time:
North African Green Herb Sauce
½ cup olive oil
2 tablespoons minced garlic
5 parsley sprigs minced
5 cilantro sprigs minced
½ teaspoon lemon extract
2 teaspoons ground paprika
2 teaspoons ground habanero powder
2 teaspoons ground cumin powder
½ teaspoon salt
Combine all ingredients and blend on low speed to a rough paste, while the blender is still running slowly add oil and blend until thick paste forms. Store in a container in the refrigerator.
More info on cumin
Cumin seeds are one of the world's most popular spices. Cumin is the seeds or fruit of the plant and is a slender annual plant. Cumin is native to Egypt, India, and the Mediterranean regions but spontaneously grows in many parts of Africa. Being an earliest known minor seed spice used by humankind, the characteristic pleasant aroma of this seed is due to high oil content.
Much of the crop in the North African regions are hand-harvested. The crop is ready to harvest when the plant withers and the seed loses its dark green color. Cumin is produced and traded worldwide and the major producing and trading countries are Egypt, India, Pakistan, and the Middle East.
Cumin is an herb or spice that is used to flavor foods of various kinds, curries, bread, cheeses, sausages, and as a flavoring in such dishes as chili and other similar dishes in both whole and ground form.
Black cumin is native to Southern Europe, West Asia, India, and North Africa. The small triangular seeds are velvety black in color. Its initial place of origin is most probably West Asia. Black cumin has been in use in the Orient since presumably more than 3,000 years.
Now that you know about cumin spice, make homemade North African curry powder recipe with ground cumin seeds quick, easy, no additives or fillers and it tastes better than your store-bought curry powder.
7 oz. Cumin seeds
2 oz. Coriander seeds
1 dried chili pepper
7 oz. Mustard seeds
1 dried Bay Leave
8 oz. Cardamom seeds
2 oz. Saffron
Accurately weigh all ingredients. Add all ingredients to a spice or coffee grinder and grind into a powder. Store in an airtight container.
|African chicken curry powder recipe with ground cumin seeds|
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