 The Spice Rack
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1.Cumin
Cumin is a very strong spice and is very spicy. Use sparingly; a little bit goes a very long way with cumin.
2.Nutmeg
In western countries, nutmeg is used primarily in dessert dishes, however in the Middle East it is used in meat dishes also.
3.Cardamom
Cardamom is used in many beverages. It is used mostly ground, however the pods are sometimes used. Cardamom give Arabic and Turkish coffee it's unique flavor.
4.Tumeric
Tumeric is found in many dishes, mostly meat and vegetables recipes. It is only used in ground form and has a bitter, medium flavor.
5.Sumac
Sumac is sour and is sometimes substituted for lemons in recipes.
6.Baharat
Baharat means mixed spices in Arabic. Baharat is a combination of several different spices consisting of spices that are available. The blend differs with each country. However, you can purchase a blend called "sebah baharat" in stores, which translates to seven spices.
7.Caraway
Caraway produce a spicy, yet sweet flavor with a hint of dill. Caraway is used in spicier dishes found in North African cuisone.
8.Aniseed
Aniseed is one of the world's oldest spices. It is popular in sweets and has many medicinal purposes.
9.Allspice
Allspice is used in many types of food, not just desserts. You will find it is used to flavor meats and stews, as well as sweets.
10.Cinnamon
Cinnamon is used in a mixture of spices called baharat.
11.Silphion
Silphion was not only used as a spice, but also as a powerful herbal medicine and even for birth control.
12.Myrtle Berries
notes The berries are 1/2 inch oblong, blue-black color. Myrtus communis is frequently used in sauces. In the distillery, Myrtle berry (sometimes called sweet myrtle and Greek myrtle) is made into distilled liquor. This plant has traditionally been used in many herbal remedies including: as an astringent, as an antiseptic, as a vulnerary and as a decongestant.
