Add More Taste in Your Food with Arabic Spices
Posted by Ebaza on August 19th, 2014
Middle Eastern platters conjure up an image of exquisitely cooked exotic platters served hot. We all know that dishes are absolutely fantastic, especially the chicken and lamb dishes along with rotis. What we don’t know is the secret behind the refined taste of Arabia. And that’s the reason why most people fumble badly while trying to bring the essence of Middle East in home cooked food.
Although it may seem impossible to cook exactly like how they do it in the Middle East, it is not unachievable. Well, here’s the secret behind those mouth watering kebabs and tandoories – Arabic spices.
Spices and herbs make Middle Eastern dishes different from other cuisines. Hence, in order to bring out the essence of Middle Eastern delicacies, you need to add spices, and that too Arabic ones. The addition of spices makes cuisines so unique.
Here are some of such spices and herbs that you would love to collect and make it a staple in your cooking regimen:
• Cumin: Cumin seeds might look puny in size, but these are a powerhouse when it comes to adding the punch in Mexican, Indian and Middle Eastern dishes. Often used to bring peppery flavour in curry, cumin is a must-have component in cooking.
• Black cardamom pods: In case you are aware of the magnificent taste of Middle Eastern team then here’s the secret. Although technically not belonging to the cardamom family that we know of, its flavour is still very similar though stronger. In India, black cardamom is particularly used in chai so as to get that addicting flavour.
• Baharat Seasoning: A blend of spices with a tinge of Middle Easyern twist, Baharat, though slightly sweet, adds exoticness to preparations like rice and meatball.
• Rose water: This has a flavour of its own, which in unparalleled and inimitable. Mostly applied in Mediterranean and Indian desserts, it adds something extra to cuisines which otherwise would taste incomplete.
• Turmeric: A bit bitter in taste, Turmeric is mainly used in meat and vegetable dishes and forms an important component of Arabic spices.
• Sumac: Ever wondered why you don’t need additional squeezing of lemon on chicken and fish platters because it tastes exactly or even better than lemon? That’s because of sumac, which when sprinkled finely over chicken, fish or vegetable salads, adds tart flavour to the dishes.
So, which one is your favourite spice? Have you ever tried Arabic spices before?
About the Author:
This article was written by Jeanne Lee, the owner of Ebaza Commerce. They are conceptualized to serve as an online distributor for manufacturers; selling directly to consumers via the e-commerce platform. They help your business by spreading your brand to the world and drive new traffic through their affiliate program.
