Every popular cuisine is a combination of secret spices to enhance the taste of dishes with a tempting aroma. Mediterranean restaurant
gathers all seasonal dishes from across the world with different
recipes. Since there is a difference in mild German dish and
spice-packed Indian one but still connected. People brought their
flavors with them and reinvented taste in other regional cuisines to
make an innovation.
1. Cardamom
It is a Southern Indian spice which is
expensive after saffron and used in whole stews, meat, and rice dishes.
Sometimes it is added to taste in sweet dishes and drinks in Turkish
coffee as it has a pungent and strong flavor.
2. Coriander
It is originated from Palestine now in
Iran and grows in wild regions. It is used as fresh leaves and dried
seeds used in cooking for flavor like pickles, Mexican dishes, fish, and
chicken. When you crushed the seeds it provides a warm, citrus flavor
and spicy.
3. Cumin
Not in Middle Eastern but around the
world cumin is being used as the most popular spice which has a classic
smell and enhancesthe taste of the dish. It can be used in raw form,
crushed, roasted, and powdered. Usually used in Falafel, tahini, and
sandwiches.
4. Turmeric
No Indian dish is complete without
turmeric especially meat and vegetables and used in powdered form for
the bitter taste and yellowish color. Such as Middle Eastern dish Polo
Ba Morgh with an extended flavor of turmeric and its aroma.
5. Bharat
Bharat is a blend of seven spices in
Arabic dishes but the spices may be varied to different regions. It is
used in beef and meat dishes, hummus with sweet and smokey flavor.
6. Sumac
It is produced in Italy from the berries
and sometimes sumac leaves, used in powdered form and red. Most
commonly used in Arabic dishes of meat, stews and also as topping on the
salads.
7. Anise
It is a Mediterranean spice used in
cooking and medicines as well for indigestion, and alcoholic drinks. Its
licorice taste enhances sweetness with fragrant quality like fennel.
8. Aleppo Pepper
It is obtained from pods grown in Syria
which is burgundy in color, used as flakes, semi-dried, grounded, and
used in place of red pepper or paprika. It has heat, cumin like
undertones, and saltiness.
9. Zaatar
A combination of spices (dried thyme,
sumac, sesame seed, and salt) originates in Egypt and used in
Palestinian, Lebanese, and Turkish dishes.
10. Nigella Seed
Halal food San Diego
uses it in Middle Eastern and Indian dishes in seed form. It is used on
bread, cheeses, vegetables, lentils and looks like Oregano.
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