Word: cuminal
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Morocco is a relatively new destination for Markel, who had been limited to cooking tours of Italy. The trip adds a range of new flavors to her palette. The northern African cuisine is known for its fragrance and spice. Cumin, preserved lemons, orange-blossom water and slow-baked foods dominate. Home base is mostly at the Jnane Tamsna, a lushly appointed boutique guesthouse with organic gardens created by an American ethnobotanist and a designer who are friends of Markel's. This 17-room, six-acre estate is smack in the middle of date palms in the heart of the Palmeraie...
...example, cardamom, an aromatic herb native to India that tastes like black licorice, has long been used to treat indigestion. Cumin, which is used to spice up chili con carne and hot tamales, may help ward off prostate cancer. Capsaicin, the main chemical in chili pepper, is used in topical creams to provide relief from arthritis. And allicin, the main ingredient in crushed garlic, can, when consumed in large quantities, reduce cholesterol and blood pressure. Some studies have shown it may even help prevent certain cancers...
...whatever they see in the walk-in [fridge].” The soup of the day when FM visited was called Jungle Jumble soup, and Bott had scratched its recipe on a yellow post-it note. She wrote, “onion, garlic, black beans, beef broth, apple cider, cumin, tarragon, green pepper, tomatoes, almonds,” with no particular measurements assigned to them...
...back to the all-important subject of what I ordered: chhasha curry was an interesting test because Tibetan cuisine is as much Indian as it is Chinese—and Rangzen’s passed with flying colors. The chicken was tender and peppery, with just enough cumin, and not overwhelmed by tomatoes. It was fabulous mushed up in the rice. Langsha duluma (sliced beef fried with eggplant and ginger) was not so impressive—but consistent with the general rule not to order anything too heavy. And my favorite was chhasha chhu tsel, chicken and watercress...
...summertime, Gilmore loves to bake pies, especially when the fruit is fresh. He also has an affinity for ethnic foods. He will often add cumin and coriander to a pastry to “spice...