Middle Eastern Spices

A spice is a dried, aromatic, vegetative substance that is used as a food additive for the purpose of flavouring. Spices have played a prominent part in human history and were among the most valuable items of trade in the ancient and medieval world.

It is not a coincidence that the hotter more humid climates produce cuisines with spicier foods. Scientists believe the ultimate reason for using spices is to kill food borne  bacteria and funghi. Research shows that Garlic, Onion, All-spice and Oregano are the best all round bacteria killers (100%) followed by Thyme, Cinnamon, Tarragon and Cumin (80%). Whilst the obvious reasons for spice use is to enhance food palatability, people who culturally ate foods with antibacterial spices were healthier, lived longer and  multiplied.

Middle Eastern food is famous for its fragrance, flavour and wonderful spice combinations that produce a tantalizing cuisine that is distinctive to the region.

Some of the more commonly used spices are: Cumin, Coriander, Cardamom, Turmeric, Sumac, Baharat, Zahtar, Dukkah and Ras-El-Hanout.

The spices in a Middle Eastern dish are often as important as the dish itself. At Taboon each of our dishes has its own specific spice blend. In our dips (Hummus, Tahina, Persian Eggplant, Turkish Beetroot & Tunisian Carrot) it is these blends that enhance the flavour and make it unique.

Our skewered meats are marinated in a variety of spices and when grilled over hot river stones their flavours are even more aromatic. The addition of Zahtar, Dukkah , Sumac and Chilli to our salads makes them interesting and full of zingy flavour.

Middle Eastern cuisine is beholden to the mystery and aroma of its spices.

Sumac

Sumac is the name of a shrub which grows wild in the warmer regions of the northern hemisphere. The Arabic name and pronunciation is soo-mok.

It’s hairy “berries” are dark red to purple when ripe. The spice is made from the dried powdered berries. The acid fruit are used as a sour flavouring and can replace lemon in many recipes.  In the past the berries were used in Rome before the introduction of the lemon. The ground Sumac spice has a deep purple/reddish colour.

Sumac has many uses. It can be used as a rub for meats before grilling or in a marinade. It can be sprinkled over rice and vegetables for flavour. At Taboon we use Sumac in our salads, marinades and as a garnish.

 

Cumin

Cumin is a spice made from the ground seedlike fruits of Cuminum cyminum, a pretty little annual herb of the parsley family.  It probably originated in the E. Mediterranean region, but is now grown also in India, China, Japan & Indonesia. It has a wonderfully distinctive nutty aromatic flavour and aroma and is popular in the cuisines of many countries including the Far & Middle East, India, Europe & Mexico.

Coriander

Coriander also known as Cilantro is a plant of the family Umbelliferae, related to parsley for which reason it is sometimes known in the Orient as Chinese parsley. It is used both as a herb with its leaves, stalks & roots popular in Asian, Middle Eastern, Indian & Mexican cuisines and a spice with its seeds being dried and ground. The strong smell of the fresh coriander disappears when its seeds are dried and is replaced by a pleasant, earthy aroma.

Cardamom

Cardamom is the dried fruit of a perennial herb belonging to the ginger family and is the third most expensive spice after saffron & vanilla. They have a warm slightly pungent flavour that is pleasing and aromatic. Used in many cuisines to flavour pilaffs, stews, sweetmeats, desserts as a flavouring for coffee in Arab countries. When whole cardamoms are used to flavour dishes they are not meant to be eaten but when the seeds or ground seeds are used they are, of course, consumed.

Turmeric

Turmeric is a spice and colouring agent obtained from the roots of a herbaceous plant native to India & SE Asia. It resembles ginger with a bright orange flesh. The plant was taken into cultivation in very early times probably initially for its dye and no longer occurs in wild form. It is often compared with, or substituted for, the expensive saffron but colour is really the only thing they have in common. Turmeric has a sharp earthy flavour that has a touch of lemony ginger and it is often the principal ingredient of curry powder. In the Middle East it is used in soups, chicken, fish & rice dishes