Like parsley, I am one of the oldest spices in the world.

My seeds give off a musky and citrus aroma. Crushed, I can be found in many Asian, North African and Mediterranean dishes. I am often mixed with other crushed spices as found in garam masala or to make meat and fish crusts. You can apply me generously in all your dishes, I will be there to enhance them.

Note that the taste of my seeds is different from the leaves.

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