Alnif Cumin

Produced by local women in the eponymous Moroccan village, set at the foothills of the eastern Anti-Atlas mountain range, Alnif cumin is traditionally gathered and processed from the end of April till the beginning of May. Bunches of hand-cut cumin plants are first dried, then beaten to extract the seeds, and finally sieved through a palm-leaf-woven container to filter out fine straw and dust.

Distinguished by excellent quality and intense aroma, this cumin variety can be used both whole and ground, and it commonly enhances the flavor of various traditional Moroccan specialties such as couscous, tajine, and soups. Alnif cumin also goes well in combination with boiled meat and vegetables and is highly appreciated for its curative properties and for having a relatively long shelf life.