Spices of the Egyptian Cuisine.


Spices of the Egyptian Cuisine.


 

Spices of the Egyptian Cuisine.

ANISEED  (Yansoon) Seeds. Used mainly for beverages.
BAY LEAF  (Waraq lawra) Dried leaves. Used with meat dishes.
CARAWAY  (Carawiya) Dry seeds, whole, roasted. or roasted and ground.
Used mainly as beverage.
CARDAMOM  (Hab han) Seeds, dry or lightly roasted. Used in soups, stews and coffee.
CHARD  (Salq) Fresh, used with stews.
CINNAMON  (‘irfa) Sticks and powder. Used with meats, stews, sweets and beverages.
CLOVES  (Qoronfel) Dried flower bud. Used in marinades. jams and sweets.
CORIANDER  (Cozbara) Fresh leaves and dry seeds. whole or ground.
CORNCOCKLE or BLACK CUMIN (Habet el baraka) Seeds. Used mainly in pickles.
CUMIN (Cammoon) Seeds, whole or ground. Sometimes roasted before grinding. Used with stews. fish, meat and pickles.
DILL (Shabat) Fresh leaves. Used with stews and stuffings.
GINGER (Ganzabeel) Dry roots and ground. Used mainly with cinnamon in sweets and beverages.
MASTIC (Mistika) Grains. Used with stews and soups, meat and fish.
MIXED SPICE (Boharat) Mainly nutmeg, cinnamon and sweet pepper, ground and blended. Used mainlywith stews. Always bought readymade.
MINT (Na’na’) Leaves, fresh or dried and crumbled in powder form. Widely used with vegetables, stews, yoghourt. salads and beverages.
NUTMEG (Goztet teeb) Whole or ground nut. Used to flavour stews and sweets.
OREGANO (Za’tar) Dried leaves. Used mainly in marinades.
PARSLEY (Ba’dooness) Fresh. Used with pickles, stuffings and decoration for fried meals.
PEPPER (Filfill) Peppercorns and ground- white or black.
PEPPER (HOTCAYENNE or CHILl,) (Shatta) Ground or as pods.
SAFFLOWER (Osfor)  Dry leaves. Used in pickles, or to colour rice.
SESAME (Simsim) Seeds, lightly roasted. Used to top beverages or in sweets and bean cakes (ta’miya).
SUMAC (Summa’) Dried pods or pitted and ground. Used to flavour fried or grilled chicken, eggs, dips.
GREENS (Khodra) Combination of fresh dill and parsley leaves, or fresh coriander and chard, used in stews.


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