Spices from Indian and Arabic countries are often used in other spices.
Spices are used around the world to enhance the taste of food. Pungent spices awaken the senses by teasing the taste buds and opening the nose to smell. In Arabic and Indian communities, spices are used in almost every dish. The spices used are native to their region.
Cumin
Cultivated from seeds, cumin is one of the most popular spices used in Indian dishes. Throughout the Middle East, cumin is used to prepare stew, fish dishes, semolina and couscous, the national dish of Morocco. Cumin is the base ingredient in curry powder. Roasting the seeds brings out the aromatic smell of the spice. Due to its pungency, use cumin in small quantities; use only a teaspoon of cumin in a dish for a family of four.
Turmeric
Used in India for more than 3,000 years, turmeric is known as the golden spice of life. The root of the plant is used to make the spice. The root is boiled before it is left to dry. After the outer skin is removed, the remaining part is ground into a fine powder. Adding turmeric to foods such as rice will add color and flavor to the food. Chili powder, coriander power, cumin and cinnamon blend well with turmeric. Turmeric gives some prepared mustards a yellow color. The strong dying properties will stain clothes with a drop from the turmeric juice.
Mixing turmeric and lime makes kunkuma. kunkuma is a red dye worn by Hindu women on the forehead to make the point of the third eye. The red color signifies marriage.
Sumac
Growing wild in the Mediterranean area, southern Italy and parts of the Middle East, sumac spice is a main ingredient in Arabic cooking. Used for its sourness and astringency properties, ground sumac should be stored away from light and air.
In Arabia, Turkey and Lebanon, sumac replaces lemon, tamarind and vinegar. Salad dressings and marinades contain sumac in juice form. Rubbing the spice on chicken and fish before cooking seals in the flavor.
Za'atar
Mixing ground sumac, roasted sesame seed and green herbs produces the spice blend za'atar. Mixed with olive oil, za'atar makes a great spread for flatbread or pita.
Used mainly in the Middle East, the taste and color of za'atar varies with the region. Za'atar's flavor ranges from salty to lemony. For example, the cuisine of Jordan uses a heavy amount of sumac. As a result the za'atar spice has a red color. Za'atar in Lebanon has an orange color and zest.
Tags: Middle East, , color atar, ground sumac
