Arabic Spices

 ALLSPICE

Latin name:Pimenta dioica.

Arabic: b-haraat.

The seed of the Jamaica pepper. Allspice has a delicately fragrant flavor that tastes like a blend of cinnamon, nutmeg and cloves. It is the only major spice grown exclusively in the Western Hemisphere.

BASIL:

Latin name: Ocimum basilicum.

Arabic: reihan.

A highly aromatic and spicey herb of the mint family. Basil is one of the oldest herbs known to man. The word originated from the Greek basileus (king), because it's fragrance is superb enough to be suitable for a palace. Popular belief suggests that after her dance, Salome concealed the head of John the Baptist in a basket of basil. Villagers frequently break off a branch or crush a few leaves between their fingers, to enjoy its sweet, warm perfume.

B,HARAT:

A mixture of spices, which varies from region to region.

ANISE:

Latin name: Pimpinella anisum.

Arabic: yansoon.

A member of the parsley family, yansoon is a small oval seed with a strong licorice smell. It is favored for making tea which soothes a gassy stomach, and is highly recommended for colicy babies.

BLACK PEPPER:

Latin name: Piper nigium.

Arabic: filful aswad.

From the berries of an evergreen climbing vine, this is the world's most important spice.

CARAWAY:

Latin name: Carum carvi.

Arabic: karawia.

A warm, acid black seed whose odor and taste is halfway between that of anice and fennel. Known to the Arabs since the 12^th century, it was carried by them to Europe. Caraway is a carminative to expell gas from the alimentary canal.

CARDAMON:

Latin name: Elettaria cardamomum.

Arabic: Hail.

A species of the ginger family, with a fresh, pungent, almost citrus flavor. There are four grades of this spice, the best of which is exported to the Middle East from India and Guatemala. Cardamon is the third most costly spice in the world and the most popular in Saudi Arabia, where it is used in the ceremonial ritual of Bedouin coffee preparation. Arabian coffee is so aromatic that the taste of the coffee is overwhelmed by the powerful, spicey flavor of the cardamom. It has a cooling effect on the body and is considered good for digestion.

CINNAMON:

Latin name: Cinnamomum zeylanicum.

Arabic: Irfe.

One of the oldest spices known to man, cinnamon is used in both powdered and dried bark form. A similar bark, cassia, is frequently sold as cinnamon because it is less expensive.

CLOVES:

Latin name: Syzygium aromaticum.

Arabic: erunful.

Of the myrtle family, cloves is a dried, unexpanded flower bud, shaped like a nail. In the Gulf and Ethiopia, it is used for tea.

CORIANDER:

Latin name: Corianderum sativum.

Arabic: Kuzbara.

A light yellow-brown seed with a bittersweet taste and pungent aroma. The seed is used in curries and stews. A member of the parsley family, it is called Chinese Parsley in the west. The green leaves are frequently used in combination with garlic, to season meat and vegetables dishes cooked in tomato sauce. The word coriander is from the Greek koris(bedbug) because of the green unripened fruit,s unpleasant odor. To avoid confusion, I have used the Arabic term kuzbara when referring to the fresh green leaves, and (coriander) when the dry seeds are required.

CUMIN:

Latin name: Cuminum cyminum.

Arabic: camoon.

Also of the parsley family, cumin is hot, bitter, and strongly aromatic. It is native to Egypt; Iran is a major world exporter. Cumin is usually combined with beans and chick peas.

GARLIC:

Latin name: Allium sativum

Arabic: Toom.

Before recorded history, garlic was cultivated in Egypt as an offering to the gods, and was found in Tutankhamen's tomb(1358 B.C.). Tradition has it that when Satan stepped out of the Garden of Eden after Adam's fall, garlic sprang up from the spot where he placed his left foot and onions from where his right foot touched. In cooking, never omit garlic when called for in a recipe, and keep in mind that the size of garlic cloves available in the Middle East( and referred to in this book) is usually double that found in the Western Hemisphere.

MINT:

Latin name: Mentha peperita.

Arabic: naa naa.

Roman soldiers carried mint from North Africa to all European parts of the Roman empire. It is now grown all over the world. Its attractive leaf is used for decoration as well as for a popular North African tea. Dried and crushed, it is added to salads and is used in combination with yoghurt.

NUTMEG:

Latin name: Myristica fragrans.

Arabic: Jowit iteeb.

In the 6^th century, nutmeg was brought by Arab traders from India to Constantinople.

PARSLEY:

Latin name: Petroselinum crispum.

Arabic: Baadoonis.

The ancient Greeks used parsley to crown the victors of the Isthmian games. Because it is more tender and flavorful, flat leaf parsley is used in the Middle East. Do not substitute the curly varieties, although they make an excellent garnish. Parsley is an excellent source of vitamin C and iodine. It also sweetens the breath, even after a meal with garlic.

RED PEPPER:

Latin name: Capsicum annum.

Arabic: Filfil ahmar.

There are 90 species of red pepper, including paprika, chili powder, red pepper, and cayenne. A native of America, it is now cultivated in all the warm regions of the world.

SAFFRON:

Latin name: Crocus sativus.

Arabic: Asfor.

The world's most expensive spice. In the Middle East it is sold in its original form: tiny red to yellow stamens which have been pinched from the crocus flower. The word saffron is derived from the Arabic root word (s-f-r) for (yellow). Saffron was carried to Spain, where its cultivation in 960 has been recorded. Originally it was popular as a magnificent yellow-orange dye. A good saffron should be a dark orange color all over; it is sometimes falsified with safflower, which is redder in color.

SESAME SEED:

Latin name: Sesamum indicum.

Arabic: Sim sim.

May be the oldest condiment known to man. Records have been found of sesame production (for cooking oil) in the Tigris and Euphrates valleys in 1600 B.C. In 900 and 700 B.C. it was grown in Armenia, also for oil. Most of the current world production is for oil, with the seed being composed 50 percent of this substance. In Arabic cooking, sesame seed is used for decoration, for sweetmaking, and is the base for Tahini. In the classic of Arabic literature, 1001 Nights, Ali Baba opened the door to the thieves cave with the magic words ( open sesame).

TUMERIC:

Latin name: Curcuma longa.

Arabic: Kurkum.

Tumeric is a ground rhizome of the ginger family. It was used as a vegetable dye in Assyria (600B.C.), and today it is an inexpensive color substitute for saffron. Small quantities are used in North African and Gulf cooking, but it is a chief ingredient in Indian curries.

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