Here’s another one you want to use cautiously: It’s cumin, a strong and flavorful spice. Not too many dishes use it alone, although it’s a key spice in duba wot (pumpkin stew). Once again, strictly speaking, Ethiopian tikur azmud isn’t quite the same as the cumin we use here. Tikur means “black,” and that’s the color of the seeds that you grind to make the powdered spice. In fact, nech azmud are the seeds of the white (nech) Ethiopian cumin plant, and they’re sometimes called Ethiopian caraway seeds.
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