2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There is hardly anything more characteristic of Arabic cuisine than the skillful combination of different spices. Whether fresh or dried, they give the unique taste and aroma of all Arabic dishes.
There are no strict rules for mixing them, and even pre-prepared mixtures containing more than 20 types of spices and aromatic herbs have been required.
Another important principle in Arabic cuisine is the abundant amount of spices that are used. Here's what it's important to know about the most commonly used spices in the Arab world:
1. Nutmeg
Although in European countries it is mainly used for seasoning potato dishes, in the Arab world nutmeg is present in almost all traditional mixtures of spices.
2. Sesame
It is invariably present in the famous Arabic halva, but also in many other desserts. If sesame seeds are ground, they serve as the main ingredient in Tahini sauce.
3. Turmeric
Although it has a rather bitter and spicy taste, it is turmeric that gives the characteristic yellowish hue to traditional Arabic dishes. It can be combined with ginger, cumin, garlic, onion and others.
4. Cumin
It is mostly used in the preparation of minced meat specialties. Unlike Europeans, the Arabs even put cumin on couscous, fish and seafood.
5. Saffron
Not coincidentally called the King of Spices, saffron is one of the most expensive. The good news is that because of its strong aroma, it is enough to put a very small amount.
6. Ginger
Although more associated with Asian cuisine, ginger is also traditionally present in Arabic cuisine. Fresh, canned, candied and pickled ginger can be used.
7. Cloves
Cloves are mostly used in the preparation of various desserts.
8. Cinnamon
Unlike European cuisine, where cinnamon is used mainly in confectionery, in the Arab world it is added to many main dishes and appetizers.
9. Pepper
As in most countries, black pepper is the most widely used, which can be used in almost all soups, stews and main dishes.
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