Arab Cuisine

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Arabic Seasonings and others

Jan. 28, 2008 at 8:39 PM by maisah
posted to Arab Cuisine

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These seasoning are some of what is used in Arabic cooking/Dishes. You may add as needed or if some is missing.

Cumin
All spice
Cinnamon
Stew seasoning...(it is a blend of dif spices, I got it from the international store)
Garlic Powder (and I use fresh garlic)
Onion Powder (and I use fresh onions)
Curry powder
Coriander
Salt ( I use sea salt)
Black Pepper
Crushed red pepper
Cracked Black Pepper
Adobo
Goya packets....all of them.... (Love the one that makes the rice yellow)
Ginger (Fresh and Powder)
Rehan ( I do not know how to explain maybe one of the other beauty queens can)
Tumeric = Kurcom (I use this to make my rice yellow some times) Also another on I can not explain)

http://www.arabicslice.com/spices.html

And

I also use some prepackaged season boxes... You have to be careful cuz these boxs are for Lg servings.... I get them also from the international store.

www.shanfoods.com

Feel free to add

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Maisah

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Written by maisah on Jan. 28, 2008 at 8:39 PM Send Message

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Replies:

1-8 of 8 replies

	by mamamia69 on Feb. 26, 2008 at 10:19 PM saffron (osfor)..used to add a yellowish color to rice. concentrated pomegranate juice ( debis remman)..I use it instead of lemons to add a sour test to some recipes like spinach pies (fatayer b-spanekh)..I also like it on mloukhieh after it's served.. tamarind (tamer hindi)..I get the dried kind..u have to soak it in hot water to make the juice..it's sour ..I use it instead of lemons to add to the tomato juice when I make stuffed squash and egg plant and when I make okra stew (bamyeh)..in addition to the sour taste it also add a little texture to the juice..it is also a refreshing drink ..it's a must have on the iftar table in ramadan for people in syria..
	by sieneu on Feb. 27, 2008 at 8:05 AM Spice Cuisine: Middle Eastern Spices and Seasonings Middle Eastern cooking traditionally uses a vast array of spices. Arab spice traders once controlled nearly all movement of spices between Asia (including the famous Spice Islands!), India, Africa, and Europe, so almost every spice in existence has found a place in Middle Eastern Cuisine! The list below includes those spices that are particularly common in Middle Eastern recipes, or particularly uncommon anywhere else. Click the sprice for purchase: Baharat Cinnamon Mint Leaves Moroccan Spice Mixture Orange Flower Water Paprika Pomegranate Molasses Ras El Hanout Rose Water Saffron Sumac Tahini Za'atar
	by a_ramli05 on Oct. 29, 2008 at 3:39 PM let us not forget a couple of favorites... seven spices cardimon (whole or powdered) my all time favorite for when I am in a hurry and I don't have a lot of time is (VEGETA) it's a vegetable soup base but ladies it adds so much flavor to just about anything and I don't think any other brand measures up to it for a quick seasoning....(Personal opinion)
	by AzIzAzIzA on Oct. 30, 2008 at 6:36 PM "Rehan ( I do not know how to explain maybe one of the other beauty queens can)" Isnt Rehan the arabic name for Basil? I dont normally use it, but I think that is what it is....anyone else?
	by a_ramli05 on Oct. 31, 2008 at 12:36 AM Just asked the resident Syrian in this household he said yep .....you got it girl.....Rehan is the arabic word for basil......Thank you we are one word smarter in the arabic language ........LOL LOL LOL Quoting AzIzAzIzA: "Rehan ( I do not know how to explain maybe one of the other beauty queens can)" Isnt Rehan the arabic name for Basil? I dont normally use it, but I think that is what it is....anyone else?
	by QueenAdeela on Nov. 1, 2008 at 6:04 PM Thank you for that too! Rehan=Basil
	by QueenAdeela on Nov. 25, 2008 at 10:32 PM I didn't see Parsley on the list and I know I use a lot of it in rice, fish, and salads. Very flavorful and aromatic. Don't know the arabic name for it. And the spice for the stew-would that be parat (sp)? I think that is the one dh uses for kepsa (sp)...and then the parat that is used for rice and such. I did learn that zatar is thyme and that helped with me using it. Thank you all for helping me to learn these!
	by simsim0425 on Dec. 18, 2008 at 12:40 AM you guys forgot mint leaves, thyme, sage = maramia you usually put it in tea for taste