Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What are the essential spices found in an Arab home?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the essential spices found in an Arab home?),it will help you,my kids.
Answer:
Saffron, turmeric, cinnamon, cardamom, felfla (peppers - sweet or hot), black pepper, ginger, cumin, and sometimes curry.
In Morocco, you'll also find "ras al hanout" (literally, "head of the shop") which is a mix of:
cardamom, mace, maniguette, nutmeg, peppers, cumin, and "fruit of the ash-tree."
In a modern Arab kitchen you will also probably find bay leaves, vanilla, oregano, rosemary, thyme, and perhaps other spices.
As for herbs, bay leaves, chiba (wormwood leaf), caraway, aniseed, bitter orange, sesame, verbena, marjoram, mint, liquorice, gum-arabic, and lavender are often used.
gun powder
Arabian cuisine today is the result of a combination of richly diverse cuisines, incorporating Lebanese cooking, Indian cooking, and many items not indigenous to the Persian Gulf region, which were imported on the dhows and caravans. There is a strong emphasis on the following items in Arabian cuisine: lamb, yogurt, mint, thyme (often in a mix called za'atar), the inescapable tea (preferably Ceylon), sesame, curry powder, saffron, turmeric, garlic, cumin, cinnamon, rice (the staple), and, in coastal areas, fish. In addition, the cuisine is heavily dosed with anything hot, from hot sauces to every variety of pepper, to tea drunk, the hotter the better. This cuisine also favors vegetables such as cucumbers, eggplants, and onions, and fruits (primarily citrus), and often used as seasonings for entrees. As you may note, many of the spices are those emphasized in Indian cuisine. This is not a coincidence, but the result of heavy trading between the two regions, and of the current state of affairs in the wealthy oil states, in which many South Asian workers are living abroad in the Persian Gulf states.
Spices and herbs are the foundation to any delicious Middle Eastern meal. In fact, the spices are what makes Middle Eastern food so unique! Here you will find the most commonly useed herbs and spices in Middle eastern cooking. Spices are not only used to flavor food, but also to add color.
1) Cumin
Cumin is a very strong spice and is very spicy. Use sparingly; a little bit goes a very long way with cumin.
2) Nutmeg
In western countries, nutmeg is used primarily in dessert dishes, however in the Middle East it is used in meat dishes also.
3) Cardamom
Cardamom is used in many beverages. It is used mostly ground, however the pods are sometimes used. Cardamom give Arabic and Turkish coffee it's unique flavor.
4) Tumeric
Tumeric is found in many dishes, mostly meat and vegetables recipes. It is only used in ground form and has a bitter, medium flavor.
5) Sumac
Sumac is sour and is sometimes substituted for lemons in recipes.
6) Baharat
Baharat means mixed spices in Arabic. Baharat is a combination of several different spices consisting of spices that are available. The blend differs with each country. However, you can purchase a blend called "sebah baharat" in stores, which translates to seven spices.
7) Caraway
Caraway produce a spicy, yet sweet flavor with a hint of dill. Caraway is used in spicier dishes found in North African cuisine.
8) Aniseed
Aniseed is one of the world's oldest spices. It is popular in sweets and has many medicinal
purposes.
9) Allspice
Allspice is used in many types of food, not just desserts. You will find it is used to flavor meats and stews, as well as sweets.
10) Cinnamon
Cinnamon is used in a mixture of spices called baharat.
theres something like a green rind and in it small black seeds in arabic its prounenced as "hal" or "hail" its very tasty with certain foods, and i would say in arab kitchens u'd find cinnamon, bay leaves, brown mixed spices not spicy though (called seven spices) and nutmeg. thats all i know
cardamom, and pepper
Spices - Important in a time without refrigeration!
- Saffron : This is the most expensive spice in the world. Each thread is hand picked from the blossom of the autumn-flowering crocus. It is often used in rice dishes and it gives rice a yellow color. It was also used as a medicine by Arabs. [See History of Saffron, which goes back to prehistoric Greek and ancient Egyptian times. Arabs introduced it to the cooking of Spain. ]
- Pepper : This was an important spice during the Middle Ages. Search for spices caused Europeans such as Columbus to try new trade routes.
- Cumin, cinnamon, nutmeg, coriander, parsley, mint, cloves, and mustard were/are parts of Middle Eastern seasonings.
- Salt - In some areas of the world where salt was rare, it was traded for an equal weight in gold! People cannot live with salt which is lost through perspiration. The salt-gold trade across the Sahara Desert brought wealth to the empires of Ghana, Mali, and Songhai.
CURRY
Main Recipes Page
Arabian Hospitality
Traditional Utensils
Ingredients
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About Arabic Slice
Click here email our link to your friends
Spices
Arabic cooking is full of flavours and aromas, but the flavours are always moderate and harmonious. Tunisia is an exception, as they prefer their food spicy hot and add harissa (a red chilli paste) to most dishes.
Each country has its favourite aromatics, however coriander, cumin, saffron and sumac are popular. Spices are used to enhance flavours rather than to disguise them, as well as to provide vibrant colours and enticing aromas. There are many spices around the world but here we have selected a slice from the Middle East.
Allspice (Baharat)
These are dark brown berries that resemble peppercorns. They are ground and used to flavour stews, often together with cinnamon, cloves and nutmeg.
Aniseed (Yansoun)
It is a botanical relative of cumin, dill, fennel and caraway. Used in both savoury and sweet dishes.
Black Pepper (Filfil Aswad)
Used in all types of savoury, main dishes, soups and salads.
Caraway seeds (Karawayeh)
Resembling cumin seeds but are dark brown with light brown ridges and have a spicy flavour. Popular in Tunisian cooking.
Cardamom (Hale)
The brown, green or white pods are used in savoury and sweet dishes, but they need to be cracked open to release their full flavour. You can also buy cardamom in powder form. This is a necessary spice for Arabic coffee
Chilli (Filfil Har)
Green or red-hot chillies appear in several savoury dishes and are favoured especially in Tunisia and Algeria. Frequently the whole pod is used, including the seeds.
Cinnamon (Kirfa)
The inner bark of trees are shaved into quills and sold more often in powder form. It gives a delicate aroma and is a popular spice for both savoury and sweet dishes. It is sprinkled on puddings and often mixed with nuts in pastries. It is often coupled with Allspice.
Cloves (Kabsh Kurnful)
These are hardened flower buds. In Iraq they are often used in savoury dishes. Other countries such as Lebanon use the cloves in sweet dishes. It is often coupled with Allspice.
Coriander Seeds (Kuzbarah)
The seeds are widely used in many savoury dishes.
Cumin (Kamoon)
Cumin seeds or ground cumin is used extensively all over the Arab world in soups, meat dishes and salads.
Cumin, Black (Habbet A-Sauda)
The small black seeds are used on sweet yeast bread and cakes especially in Syria and Lebanon. The seeds are also used for flavouring Haloumi cheese.
Garam Masala
This is a mixture of spices including coriander, cumin, black pepper, cinnamon, cardamom, bay leaves and cloves.
Mixed Spices (Baharat)
A mixture of spices, which is usually a combination of cloves, cumin, nutmeg, coriander, cinnamon and pepper with paprika added for colour.
You can purchase Seven Spice meaning Sabah Baharat from most Middle Eastern and Indian Stores.
Nutmeg (Jauzt A-Tib)
This is the hard inner kernel of the fruit of a tropical tree. This can be found ground or grated and appears in sweet or savoury dishes. It is often coupled with Allspice.
Paprika (Filfil Hilu)
A sweet red pepper, which comes in different strengths and shades. Paprika is ground from selected capsicums and adds a wonderfully rich reddish brown colour to any food. Also used as a garnish.
Saffron (Za'faran)
The world’s most expensive spice! A thread like stamen of a violet coloured crocus. Used as a colouring for rice. It gives food an unusual delicate flavour and an intense yellow colour.
Sumac (Sumac)
Crushed from the red berries of a Sumac tree. The sour brown seed is ground and sprinkled over kebabs, fish and salads.
Turmeric (Kurkum)
Originating from a plant of the ginger family, which has a bright orange/yellow colour often used as a colorant for rice and other dishes. It is only used in small quantities because of its bitter flavour.
allspice. aniseseed. cumin. cardamom. ginger. paprika. saffron.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What are the essential spices found in an Arab home?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What are the essential spices found in an Arab home?),it will help you,my kids.
Answer:
Saffron, turmeric, cinnamon, cardamom, felfla (peppers - sweet or hot), black pepper, ginger, cumin, and sometimes curry.
In Morocco, you'll also find "ras al hanout" (literally, "head of the shop") which is a mix of:
cardamom, mace, maniguette, nutmeg, peppers, cumin, and "fruit of the ash-tree."
In a modern Arab kitchen you will also probably find bay leaves, vanilla, oregano, rosemary, thyme, and perhaps other spices.
As for herbs, bay leaves, chiba (wormwood leaf), caraway, aniseed, bitter orange, sesame, verbena, marjoram, mint, liquorice, gum-arabic, and lavender are often used.
gun powder
Arabian cuisine today is the result of a combination of richly diverse cuisines, incorporating Lebanese cooking, Indian cooking, and many items not indigenous to the Persian Gulf region, which were imported on the dhows and caravans. There is a strong emphasis on the following items in Arabian cuisine: lamb, yogurt, mint, thyme (often in a mix called za'atar), the inescapable tea (preferably Ceylon), sesame, curry powder, saffron, turmeric, garlic, cumin, cinnamon, rice (the staple), and, in coastal areas, fish. In addition, the cuisine is heavily dosed with anything hot, from hot sauces to every variety of pepper, to tea drunk, the hotter the better. This cuisine also favors vegetables such as cucumbers, eggplants, and onions, and fruits (primarily citrus), and often used as seasonings for entrees. As you may note, many of the spices are those emphasized in Indian cuisine. This is not a coincidence, but the result of heavy trading between the two regions, and of the current state of affairs in the wealthy oil states, in which many South Asian workers are living abroad in the Persian Gulf states.
Spices and herbs are the foundation to any delicious Middle Eastern meal. In fact, the spices are what makes Middle Eastern food so unique! Here you will find the most commonly useed herbs and spices in Middle eastern cooking. Spices are not only used to flavor food, but also to add color.
1) Cumin
Cumin is a very strong spice and is very spicy. Use sparingly; a little bit goes a very long way with cumin.
2) Nutmeg
In western countries, nutmeg is used primarily in dessert dishes, however in the Middle East it is used in meat dishes also.
3) Cardamom
Cardamom is used in many beverages. It is used mostly ground, however the pods are sometimes used. Cardamom give Arabic and Turkish coffee it's unique flavor.
4) Tumeric
Tumeric is found in many dishes, mostly meat and vegetables recipes. It is only used in ground form and has a bitter, medium flavor.
5) Sumac
Sumac is sour and is sometimes substituted for lemons in recipes.
6) Baharat
Baharat means mixed spices in Arabic. Baharat is a combination of several different spices consisting of spices that are available. The blend differs with each country. However, you can purchase a blend called "sebah baharat" in stores, which translates to seven spices.
7) Caraway
Caraway produce a spicy, yet sweet flavor with a hint of dill. Caraway is used in spicier dishes found in North African cuisine.
8) Aniseed
Aniseed is one of the world's oldest spices. It is popular in sweets and has many medicinal
purposes.
9) Allspice
Allspice is used in many types of food, not just desserts. You will find it is used to flavor meats and stews, as well as sweets.
10) Cinnamon
Cinnamon is used in a mixture of spices called baharat.
theres something like a green rind and in it small black seeds in arabic its prounenced as "hal" or "hail" its very tasty with certain foods, and i would say in arab kitchens u'd find cinnamon, bay leaves, brown mixed spices not spicy though (called seven spices) and nutmeg. thats all i know
cardamom, and pepper
Spices - Important in a time without refrigeration!
- Saffron : This is the most expensive spice in the world. Each thread is hand picked from the blossom of the autumn-flowering crocus. It is often used in rice dishes and it gives rice a yellow color. It was also used as a medicine by Arabs. [See History of Saffron, which goes back to prehistoric Greek and ancient Egyptian times. Arabs introduced it to the cooking of Spain. ]
- Pepper : This was an important spice during the Middle Ages. Search for spices caused Europeans such as Columbus to try new trade routes.
- Cumin, cinnamon, nutmeg, coriander, parsley, mint, cloves, and mustard were/are parts of Middle Eastern seasonings.
- Salt - In some areas of the world where salt was rare, it was traded for an equal weight in gold! People cannot live with salt which is lost through perspiration. The salt-gold trade across the Sahara Desert brought wealth to the empires of Ghana, Mali, and Songhai.
CURRY
Main Recipes Page
Arabian Hospitality
Traditional Utensils
Ingredients
Hints & Tips
Conversion Tables
Links
Table Setting
FAQ
Banners
Press Articles
Contact Us
About Arabic Slice
Click here email our link to your friends
Spices
Arabic cooking is full of flavours and aromas, but the flavours are always moderate and harmonious. Tunisia is an exception, as they prefer their food spicy hot and add harissa (a red chilli paste) to most dishes.
Each country has its favourite aromatics, however coriander, cumin, saffron and sumac are popular. Spices are used to enhance flavours rather than to disguise them, as well as to provide vibrant colours and enticing aromas. There are many spices around the world but here we have selected a slice from the Middle East.
Allspice (Baharat)
These are dark brown berries that resemble peppercorns. They are ground and used to flavour stews, often together with cinnamon, cloves and nutmeg.
Aniseed (Yansoun)
It is a botanical relative of cumin, dill, fennel and caraway. Used in both savoury and sweet dishes.
Black Pepper (Filfil Aswad)
Used in all types of savoury, main dishes, soups and salads.
Caraway seeds (Karawayeh)
Resembling cumin seeds but are dark brown with light brown ridges and have a spicy flavour. Popular in Tunisian cooking.
Cardamom (Hale)
The brown, green or white pods are used in savoury and sweet dishes, but they need to be cracked open to release their full flavour. You can also buy cardamom in powder form. This is a necessary spice for Arabic coffee
Chilli (Filfil Har)
Green or red-hot chillies appear in several savoury dishes and are favoured especially in Tunisia and Algeria. Frequently the whole pod is used, including the seeds.
Cinnamon (Kirfa)
The inner bark of trees are shaved into quills and sold more often in powder form. It gives a delicate aroma and is a popular spice for both savoury and sweet dishes. It is sprinkled on puddings and often mixed with nuts in pastries. It is often coupled with Allspice.
Cloves (Kabsh Kurnful)
These are hardened flower buds. In Iraq they are often used in savoury dishes. Other countries such as Lebanon use the cloves in sweet dishes. It is often coupled with Allspice.
Coriander Seeds (Kuzbarah)
The seeds are widely used in many savoury dishes.
Cumin (Kamoon)
Cumin seeds or ground cumin is used extensively all over the Arab world in soups, meat dishes and salads.
Cumin, Black (Habbet A-Sauda)
The small black seeds are used on sweet yeast bread and cakes especially in Syria and Lebanon. The seeds are also used for flavouring Haloumi cheese.
Garam Masala
This is a mixture of spices including coriander, cumin, black pepper, cinnamon, cardamom, bay leaves and cloves.
Mixed Spices (Baharat)
A mixture of spices, which is usually a combination of cloves, cumin, nutmeg, coriander, cinnamon and pepper with paprika added for colour.
You can purchase Seven Spice meaning Sabah Baharat from most Middle Eastern and Indian Stores.
Nutmeg (Jauzt A-Tib)
This is the hard inner kernel of the fruit of a tropical tree. This can be found ground or grated and appears in sweet or savoury dishes. It is often coupled with Allspice.
Paprika (Filfil Hilu)
A sweet red pepper, which comes in different strengths and shades. Paprika is ground from selected capsicums and adds a wonderfully rich reddish brown colour to any food. Also used as a garnish.
Saffron (Za'faran)
The world’s most expensive spice! A thread like stamen of a violet coloured crocus. Used as a colouring for rice. It gives food an unusual delicate flavour and an intense yellow colour.
Sumac (Sumac)
Crushed from the red berries of a Sumac tree. The sour brown seed is ground and sprinkled over kebabs, fish and salads.
Turmeric (Kurkum)
Originating from a plant of the ginger family, which has a bright orange/yellow colour often used as a colorant for rice and other dishes. It is only used in small quantities because of its bitter flavour.
allspice. aniseseed. cumin. cardamom. ginger. paprika. saffron.
correctness,It's Non-profit and only for informational purposes.
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