Zaatar

Arabic ??? ????? Nadgh
French Sarriette, Sarriette des champs, Poivrette, Herbe de Saint-Julien; Sarriette de montagne
Hebrew זתרה, זעתר; צתרה ורודה Za'atar, Zatar
Italian Santoreggia
Portuguese Segurelha-das-hortas, Segurelha-das-montanhas
Spanish Sabroso, Ajedrea, Jedrea


A blend of seasonings that is very popular in Middle Eastern cuisine. It consists of thyme, sumac, and sesame seeds and is used to flavor various types of food including meats, meatballs, vegetables, or mixed with olive oil to be brushed on loaves of bread prior to baking.

1/2 cup dried hyssop (or thyme)
1/4 cup sumac
1/2 teaspoon salt
1/4 cup chopped parsley
2 tablespoons toasted sesame seeds

Preheat the oven to 350° F.
Put the sesame seeds on a small sheet pan or pie plate and toast for 6 minutes. Combine hyssop or thyme, sumac, salt, parsely, and sesame seeds and grind into a fine powder in a spice mill. Store in an airtight container for up to 3 to 4 months.

This Jordanian herbal blend contains sumac, thyme, marjoram, and other spices. Sprinkle on meatballs or vegetables. A delicious addition to salads and dips. Mix with olive oil to create a paste to be spread on bread before baking. Tasty when rubbed on flatbread and pita. Mix 6 tsp of Za'atar with 1/4 cup olive oil, 1/4 cup wine, and minced shallots and garlic cloves to be rubbed on a whole chicken for baking.

Sumac

epicentre - sumac

Seasoning Salt

3 1/2 teaspoons paprika
1 teaspoon salt
2 1/2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon black pepper
1 teaspoon celery salt

Mix all and store in an airtight container.
Makes 11 teaspoons


SPICY SEASONING SALT
1 1/2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
3/4 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon cayenne
3/4 teaspoon celery salt

Mix well and store in an airtight container.
Makes 7 1/2 teaspoons

Rocket (Arugula)

Arabic ????? ?????? Jarjeer, Jarjir
English Rocket, Arugula
French Roquette
Hebrew ארוגולה, בן חרדל, רוקט Arogula, Ben hardal, Roket, Roqet
Italian Rucola, Ruchetta
Portuguese R?cula, Eruca
Spanish R?cula, Oruga, Jaramago, Arr?gula, Roqueta

Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine.

Add arugula to mixed green salads, or spotlight the leaves in a salad that features fruit such as pears or oranges; the peppery, pungent flavor of arugula complements the sweetness of the fruit. Add arugula leaves to sandwiches in place of other, less flavorful greens. You can also sautָ arugula in olive oil with some chopped garlic; serve as a side dish or toss with hot pasta.


Rocket leaf - Wild rocket leaf

Look for bright green leaves that are delicately crisp, and stems that are neither withered or slimy. The younger (smaller) the leaves, the less likely that they will have an excessively pungent flavor; leaves that are just 2" to 3" long are young and tender. When grown in very hot weather, arugula will have a stronger taste.

To store, place the unwashed arugula in a plastic bag, closing it loosely to admit some air, and refrigerate.

The seeds can serve as a substitute for mustard seeds. On another interesting note, Rocket or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD.

Nutritionally Speaking:
Arugula is a nutritional powerhouse, containing significant folate (folic acid) and calcium. (The latter is unusual in a salad green. For example, arugula has more than eight times as much of this bone-building mineral as iceberg lettuce). Arugula is a cruciferous vegetableדa member of the same family as cabbage and broccoliדand like all such vegetables, it contains cancer-fighting phytochemicals called indoles. Arugula's dark green color and tart flavor are an indication that it also contains some beta-carotene and vitamin C (more than any other salad green). Like most salad greens, Arugula is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories.

Parsley

Arabic Baqdounis, Baqdunis; Maqdounis, Maqdunis (North Africa)
French Persil
Hebrew פטרוסיליה, פטרוזיליה Petrosilia, Petrozilia
Italian Prezzemolo
Portuguese Salsa
Spanish Perejil

Parsley - and we're talking about the flat one - is a herb that deserves the "indispensable" tag. For versatility and compatibility, parsley is indispensable. Not that curly one, mind you. That type should be called butcher's parsley. When it comes to flavour, the curly one is distinctly lacking.

The flat-leaf type is another matter altogether. Also called continental or Italian parsley, its flavour is assertive and intense, and its perfume sweetly fragrant.

The French use parsley in bearnaise sauce, beurre maitre d'hotel (parsley butter) and the famous fines herbs: a mixture including chives, tarragon and chervil used for flavouring tarts, omelettes and the like.

In the Middle East, parsley is used as a garnish on babaghanoush and hummus, and is essential in tabouli.

Because parsley's flavour is lost with long, slow cooking, it's best chopped fresh and added during the last few minutes in a dish such as osso buco. Sprinkled over a soup just before serving, its flavour is released by the heat of the liquid.

Late spring is the best time for parsley as the stalks and leaves are still tender. As the heat of summer increases, the leaves become large and coarse, giving a bitter edge to its flavour.

What to look for
Choose parsley with small to medium leaves that are evenly green. Avoid leaves that are large and blemished, and those that are curled and drooping. With very young parsley, there's no need to discard the stems as they are as sweet and edible as the leaves.

Parsley goes with
Fish, especially grilled or barbecued; garlic; butter; extra virgin olive oil; lemon juice; salads; cheese; veal kidneys braised in red wine; green beans; broad beans; chickpeas; lentils; leeks and onions; artichokes; zucchini; roast tomatoes; eggs; grilled and braised mushrooms; spaghetti and linguini; smoked cod.

The root of parsley is eaten as a vegetable or cooked in soup to improve the soup's taste, as it does not diminish in flavour after a long time of cooking.
They are an efficient diuretic drug. (Spice Pages Parsley (Petroselinum crispum))

Medicinal virtues:
It is comforting to the stomach and helps to provoke urine and the courses, to break wind, both in the stomach and bowels, and opens the body.
The root is stronger, and may be boiled and eaten like Parsnips.
The seeds have similar uses, but are also good to break the stone and ease the pain thereof.
The leaves laid to the eyes inflamed with heat, or swollen, helps them. If used with bread or meal, or fried with butter, and applied to women's breasts that are hard through the curdling of their milk, it abates the hardness and takes away the black and blue marks coming of bruises or falls.

Take of Parsley seed, Fennel, Anise and Caraway, of each one ounce (28 g), of the roots of Parsley, Burnet, Saxifrage and Caraway, of each an ounce and a half (42 g). Let the seeds be bruised and the roots washed and cut small. Let them lie all night and steep in a bottle of white wine and in the morning be boiled in a close earthen vessel to a third of the quantity. Strain and clear it and take four ounces (110 g) night and morning fasting. This opens obstructions of the liver and spleen and expels the dropsy and jaundice by urine.

Modern uses:
Parsley tea is made from the dried leaves, 1 OZ (28 g) being added to 1 Pt (568 ml) of boiling water, and taken in doses Of 1-2 fl OZ (28-56 ml).
The seeds contain an oil which is used in doses of 3-10 drops to promote the menstrual flow and to ease menstrual pain.
A fluid extract is prepared from the roots by herbalists; but for domestic use a decoction can be made by boiling them in water and administering in doses of 2 fl oz (56 ml) for jaundice, dropsy and urinary tract stone. (www.magdalin.com)

Mint

Arabic Eqama, Nana
French Menthe anglaise, Menthe poivr?e
Hebrew מנתה, נענע Menta, Na'na', Nana
Italian Menta pepe, Menta peperina, Menta piperita
Portuguese Hortel?, Menta
Spanish Hierbabuena, Menta, Piperita

Medicinal virtues:
All Mints are astringent and great strengtheners of the stomach.
Mint is a herb that is useful in all disorders of the stomach, including weakness, loss of appetite, pain and vomiting.

Applied to the forehead or temples, it eases pains in the head.
The heads of young children can he washed with it to help against sores and scabs.
The simple water given to children removes the gripes.

Modern uses:
The plant yields Peppermint Oil, which contains menthol.
It is anti-flatulent, anti-spasmodic (relieving pains in the alimentary canal) and stimulating, and often used in paediatric medicines. Mint removes nausea and flatulence and allays vomiting.
Astringent and emetic (an agent that causes vomiting), it is mainly used for looseness of the bowels being given by infusion. Made too strong, the infusion becomes emetic.
It also stimulates the menstrual flow.

The dosage is one to three drops on sugar.

Peppermint Water, used for griping pains in the tummy, is made by adding a few drops of the oil to a pint of distilled water (Aqua Mentha Pip. Dest.) and administering in doses of 1/2-i fl oz (14-28 ml).

Chai Na'na (Mint Tea)

1 tablespoon Chinese green tea

800ml boiling water

8 leaves fresh mint



Note:
Traditionally served in small tea glasses (istikan - available from most Middle Eastern and Indian shops).

Add sugar to individual glasses if desired.

Peppermint Tea, made by infusing 28 g of the herb in 1 Pt (568 ml) of boiling water, is good used early in colds or fevers. Taken hot, the infusion induces perspiration and is valuable in fevers and inflammatory conditions. The tea is also helpful in treating insomnia, anxiety and dizziness. (www.magdalin.com)

Ginger

Arabic ?????? ?????????? Zanjabeel, Zanjabil
French Gingembre
Hebrew זנגביל, זנגוויל Zangvil
Italian Zenzero
Portuguese Gengibre
Spanish Jengibre

Ginger usually comes from Jamaica and its name means "horn root" translated from the Sanskrit. Though it smells very spicy, the flavor is a combination of sweet and peppery. Recently, this root has edged its way into more mainstream cooking, but originally it was most frequently found in Asian and Indian cuisine.

Fresh ginger is a great addition to stir-fries, as it adds an interesting spice. Young ginger has a pale skin and this is the mildest form. The more mature kind has a rougher surface, which needs to be peeled before using. This is the more common choice.

Ground ginger is most commonly used in European and American cooking in baked goods - more and more, however, even mainstream cookbooks call for the freshly grated version. Ground ginger (think gingerbread) is much different in flavor than the fresh kind, and the two should not be substituted in most baked goods. Although lacking the characteristic zip of the fresh form, ground ginger does make an excellent addition to soups and curries, as well as the occasional compote.

Equivalents
1/2 tsp ground ~ 1 tsp fresh chopped
1 tsp ground ~ 1 tbsp chopped


Crystallized ginger tastes just like candy—in fact, it has been cooked in a form of sugar syrup and coated with granulated sugar. This form of the root is usually used as decoration or in desserts.

Pickled ginger is the familiar condiment served alongside sushi and can be purchased at gourmet stores and Asian markets.

*** Ginger can be easily peeled with a vegetable peeler. Avoid old ginger, which gets stringy, making it difficult to peel.

Garam Masala

Garam Masala which literally means hot (Garam) spice (Masala) is not an spice in itself. It is a spice blend used throughout India and the rest of the Indian Subcontinent.

This special blend of spice is used in a small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavor to the cooked dish. Please note, garam masala must be added in small quantities, or else it will overpower the dish.

Creates a sweetened and finished taste to curries and soups. Add to curries and spicy dishes, at the end of cooking, so as to prevent from ruining the aromatic oils. Goes well with fish, onions, cauliflower, and potatoes. Delicious when sprinkled on grilled lamb, pork, and poultry, and other meats towards the end of cooking. Stir in 1 tsp to cooked rice for a delicate spicy taste. Contains a variety of ingredients including cardamom, Tellicherry black peppercorns, cumin, cinnamon, cloves, coriander, and other spices.

Many different kind of Garam Masala is found depending on the region and the personal taste. Garam Masala can be found easily in international section of any big groceries store in west or in any Indian or South Asian shops. The most common way of making Garam Masala is given below.

30 green cardamom pods
15 cloves (laung)
5 black cardamom pods
4 pieces mace
4 pieces cinnamon (2.5 squared cm)(dalchini)
5 tbsp cumin seeds (jeera)
2 tbsp coriander seeds (dhaniya)
1 tbsp fennel seeds (saunf)
1 tsp black peppercorns
1/2 tsp fenugreek seeds (methi)


1. Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly. As soon as the aroma from the spices begins, remove the pan from the heat. This step is to release the aromatic oils from the spices.

2. Working with only a small quantity at a time, put the spices in an electric blender to grind it to a fine powder. Remove the cardamom pod skins. Allow to cool.

3. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for a long time.
(food-india.com)

Four-Spice Powder

Quatre-?pices. Four-spice is a ground spice mixture usually containing
(white) pepper,
nutmeg,
ginger,
cinnamon or cloves.

In this recipe allspice is used instead of cinnamon or ginger:
2 tsp ground white pepper
2 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cloves

Mix ground spices and store in a tightly closed jar.
Use to season p?t?s, terrines and other meat dishes.

Dill

Arabic ???, ??? ?????, ?????? Shabath, Shibitt, Sjachet, Sjamar
French Aneth odorant, Fenouil b?tard
Hebrew שבת ריחני, שמיר Shamir, Shevet rehani
Italian Aneto
Portuguese Endro
Spanish Hinojo hediondo, Abes?n, Aneldo, Eneldo



This is one spice that really tastes much different in its fresh and ground forms. Fresh dill pairs ideally with fresh new potatoes, smoked salmon, and tossed with cooked shrimp and rice. Toss fresh dill with hot ingredients just before serving to maintain flavor. When heated for long, fresh dill loses much of its flavor - which is when the dried or seed form is a better choice for slow-cooked dishes and baked goods.

Dill weed adds a lovely taste to salads, cured meats and a variety of sauces. Its subtle properties make it an excellent experimental spice - it's hard to add too much and ruin a dish. In the US, the most common use of dill seed is in pickling.

Use fresh dill within a week, storing it bouquet-fashion in a glass of water, with a plastic bag over the top, in the refrigerator. Dried dill weed keeps best in an opaque jar, as light fades the bright color and reduces the flavor quickly. Seeds are offered whole and are often crushed to release flavor before adding them to dishes.

Coriander

Arabic Kusbarah, Kuzbarah
French Coriandre, Punaise m?le, Persil arabe
Hebrew גד, כוסברה Gad, Kusbara
Italian Coriandolo
Portuguese Coentro
Spanish Coriandro, Cilantro

An herb with two names. Coriander seeds are ground and used as a tasty seasoning. The aromatic leaves are called cilantro and are used as garnish and in salsas and guacamoles. They are very popular in Mexican dishes and really enhance the flavor of salads, tacos and burritos.

Fruits and leaves posses totally different flavour and can therefore not substitute each other.

Sensoric quality
Almost everybody would agree that the fruits' aroma is pleasant. It is usually described warm, nutty and spicy; some even find orange-like quality in it.

There is, however, much disagreement about the flavour of coriander leaves, roots and unripe fruits: Many people of European heiritage find it displeasing, soapy, like “burnt rubber” or even like crushed bedbugs or the evil-smelling insects living on rose bushes. There are, however, many Europeans who enjoy coriander leaves, and in Asia, Latin America and Africa, almost everybody loves them. These people would describe coriander leaves as fresh, green, tangy and even citrusy.

There is constant rumour that the ability to like or dislike coriander herb (cilantro) is genetically caused. I do not know whether this is true; in any case, the theory might explain that some Europeans and Northern Americans seem to like it from the beginning while others have a hard time getting used to it. Note, however, that alsost the same is true for chile, which is used with discretion in Europe and, until recently, the Unites States, but which is, with some exceptions, much more popular everywhere else; yet I haven't heard the claim that that is a genetic thing, too. (source)

Cloves

Arabic ??? ????? ????? ?????????, ?????? ????????? Kabsh qarunfil, Kabsh qaranful
French Clou de girofle
Hebrew ציפורן Tsiporen
Italian Chiodo di garofano
Portuguese Cravinho; Craveiro-da-?ndia (tree); Cravo-da-?ndia (Brazil)
Spanish Clavo, Clavo de olor

Like cinnamon, cloves are used widely in both sweet and savory dishes. Cloves are a component of many spice blends, including apple pie spice and Chinese five-spice. Whole cloves are used in mulled beverages and cooking liquids or pierced into stewed meats, particularly hams. Ground cloves flavor rich savory sauces, rubbing blends for meats, and sweet cakes and cookies.

Cloves have a very warm, pungent, sweet aroma, with a slightly astringent quality. Oil of clove is prized for its antiseptic qualities, and is often used in toothpaste and mouth washes. It is also know to ease toothache.

Buy cloves whole or ground. For best flavor, grind your own from whole cloves, using the bud itself and discarding the nail. Ground cloves should be purchased in small amounts, as it loses flavor quickly.

Chile Pepper

Arabic Fulful alahmar, Fulful haar, Shatta, Fulaifilah har
English Cayenne pepper, Red pepper, Chilli, Chili
French Poivre rouge, Piment enrag?, Piment fort, Piment-oiseau, Poivre de Cayenne
Hebrew פלפל אדום, פלפל חריף, פפריקה חריפה, צילי, צ'ילי Paprika harifa, Papriqa charifa, Pilpel adom, Pilpel harif, Tsili
Italian Peperone, Diavoletto, Peperoncino, Pepe di Caienne, Pepe rosso picante
Portuguese Piment?o, Pirip?ri, Pimenta de caiena
Spanish Chile, Guindilla, Cayena inglesa, Pimienta de Cayena, Pimienta picante, Aj?

A generic name, also spelled "chili," given to a broad range of over 200 varieties of hot peppers. Chile peppers are grown in different shapes, sizes, and flavors. From round to long and narrow, the pepper can range in size from less than an inch to over 12 inches in length. They can be round and globe-shaped or long and narrow with a pointed end.

The intensity of their flavor ranges from mild to extremely hot. Generally, intensity of the heat in the taste of the pepper decreases as the size of the pepper increases. Thus, the larger peppers are most often mild, while the smaller peppers are spicy and hot. The fiery burning sensation present in some peppers is due to the natural substance called capsaicin that produces the hot taste in the mouth. Capsaicin is present in the inner white ribs (pith) running down the middle and sides of the pepper. Removal of the ribs, as well as the seeds that rub against the ribs and absorb the spicy capsaicin, will reduce the hot intensity of the pepper. Another alternative to counteract the hot taste is to use milk, yogurt, bread, or rice to absorb the intensity of the capsaicin. In dairy products, the substance casein exists which assists to break down the heat effects of capsaicin.



Peppers are available in various colors such as red, green, orange, yellow, white, and black. When selecting peppers, choose any that do not have a wrinkled or dull colored outer flesh. Some of the most common Chile peppers are: Anaheim, Ancho, Cascabel, Cayenne, Charleston Hot, Cherry Pepper, Chilaca, Chilhuacle, Chipolte, Fresno, Guajillo, Guero, Habanero, Jalapeno, Jamaican hot, Italian Frying, Japanese Sweet, Mulato, Pasilla, Pepperoncini, Pequin, Pimiento, Poblano, Red Pepper, Ristra, Santa Fe Grande, Scotch Bonnet, Serrano, Sweet Peppers, Thai Chile, Togarashi, and Viejo Arruga Dulce. Some of the smallest varieties of peppers are round peppers that are often referred to as "ornamental" or "wild" peppers. There are a variety of colors such as red, green, black, and purple that are readily available and can be used to add color or flavor to various dishes.

When preparing hot peppers, use caution not to touch the eyes or similar areas that can be painfully affected by the capsaicin that rubs off on hands. To assist in removing capsaicin from hands, use dairy products such as yogurt or ice cream, rubbing the product over the areas affected. Also, another alternative is to use a combination of cooking oil, such as olive oil, and dish detergent to create a wash that will reduce the effects of the capsaicin residue.

Fresh peppers are best stored in a refrigerator while dried peppers are best kept in dry, dark cool storage areas.

Black Pepper

Arabic ???? ???? ??????? ???????, ??????? ??????? Fulful aswad, Filfil aswad
French Poivre noir
Hebrew פלפל שחור Pilpel shahor
Italian Pepe nero
Portuguese Pimenta-preta, Pimenta-negra
Spanish Pimienta negra

Black pepper is more aromatic than the other varieties of pepper. The best Black Pepper is considered to be Telicherry and Lampong.

It is widely used in all cuisines of the world. It appears in several well-known spice-mixtures; alone or in combination with other spices. Black Pepper is best when ground fresh.

Basil

Arabic ???, ????? ?????, ???????? Habaq, Rihaan, Rihan, Raihan
French Basilic, Basilic commun, Herbe royale
Hebrew בזיליקום, ריחן Bazilikum, Rehan
Italian Basilico
Portuguese Manjeric?o
Spanish Alf?bega, Albahaca, Albacar

A leafy, green herb, belonging to the mint family, with an intense flavor that is a staple in Mediterranean cooking. Basil can be dried and used during months when it may not be available in some regions, but it is best when used fresh, as it will provide peak flavor.


Equivalents
1/2 oz fresh ~ 1 cup chopped leaves
1 tbsp fresh ~ 1 tsp dried
3/4 cup fresh ~ 1 oz. dried



*** Because heat is tough on basil, it should be added at the very last stage of cooking in order to maintain it's delicate flavor.

2 bunches of basil

*** Next time you have a few more sprigs of basil than you need to use, try rooting the excess and making your own basil plant. Snip off the bottom 1/4" of the stem, pluck off the bottom leaves, and place in a jar of water on a sunny windowsill, adding water if necessary. Your stems will root in about a week or so. After the roots are an inch or two long, plant them in small pots. Pinching off the top leaves will keep your plant thriving and bushy.

Medicinal virtues:
Basil is a popular culinary herb. It is aromatic, and carminative. It will expel flatulence and help to ease griping pains in the abdomen. The essential oil obtained from the plant contains camphor. As a medicine Basil is taken in the form of an infusion.

allsipe substitution

Allsipe Substitution
1/8 to 1/2 teaspoon ground allspice

3 to 6 whole allspice berries
1 teaspoon ground allspice	approx. 1/3 teaspoon each (equal parts): ground cinnamon ground cloves ground nutmeg

spiceadvice.com