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Influence of Cumin in Maldivian Cuisine – The Strong Spice

A standout amongst the eldest of flavours, cumin has been utilized for centuries to add its one of a kind flavour to sustenance crosswise over India, the Middle East, the Mediterranean and Africa.

 

Origin

With pilgrims originating from over these locales exchanging and settling on the charming Indian Ocean islands, it was just common that their conventional flavours and flavourings would mix together to make an interesting Indian Ocean food.

 

About

With its solid impacts from India and Sri Lanka, zesty curries frame an imperative piece of Maldivian cooking, particularly the country’s most loved fish curry. Once more, cumin is utilized as one of the key flavours in a mix of coriander, cloves, cinnamon and garlic to make rich, fragrant flavours.

 

Where it is used

In Maldives cumin is a focal flavour to the cari massalé, a mix of flavours including cumin, coriander seeds, dark peppercorns, cardamom, cinnamon, bean stew and nutmeg, which is ground together as the reason for some curries.

File:Garam Masala.JPG

Miansari66Garam Masala, marked as public domain, more details on Wikimedia Commons

 

Curry

The fragrance and warm, somewhat severe, peppery kind of cumin seeds pervade through the delightful curries and sauces of much Indian Ocean food. Many Maldives restaurants use the cumin in their dishes, even places like Anantara Dhigu Maldives Resort.

 

 

Fritzjames Stephen is a travel writer, who writes content based on the myriad of experiences and indulgences that the world has to offer travellers across all walks of life. Google+


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