Spices

Society Magazine - - Scope -

Arabs from early ages worked as me­di­a­tors in spices trad­ing be­tween east and west, hence abun­dantly savours va­ri­ety of spices in their daily food serv­ings.

Spices and herbs are the foun­da­tion to any de­li­cious Mid­dle Eastern meal. They are not only used to flavour food, but also to add colour and aroma. Tra­di­tional cook­ing uses a vast ar­ray of spices, from sta­ples like cumin, co­rian­der, cin­na­mon, car­damom, gin­ger pow­der, cloves, se­same, nut­meg, turmeric, pep­per, and mint to ex­otic blend like Za’atar. The cuisines are of­ten cen­turies-old and re­flect the cul­ture of great trad­ing in spices and herbs. Arab spice traders once con­trolled nearly all move­ment of spices be­tween Asia (es­pe­cially In­dia), Africa, and Europe. Hence al­most ev­ery spice has found a place in Ara­bian cui­sine.

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