Spices Used in Jordanian Cuisine

By Jessica Rogers June 21, 2023 17 mins read 138 Views

Jordan is famous for its diverse culinary heritage, with a range of traditional spices used in dishes. Adding some of these to your recipes can elevate the taste and create an authentic meal for you and your family.

One of the easiest ways to incorporate Jordanian spices into your cooking is to make ful medames, a stew made with fava beans. It's a quick and simple recipe that's delicious and healthy as well.

Paprika

Paprika is a popular spice used to elevate the taste of dishes. It can be added to marinades and rubs, sprinkled on hummus or deviled eggs, and it works well with other spices like cumin and cinnamon.

Paprika has a sweet pepper flavor that helps liven up dishes without overwhelming them. It can also add a bit of color to dishes.

Cumin

Cumin is a staple in many spice blends and is often found in Indian, North African, Mexican, and Middle Eastern cuisine. This savory spice has a warm, rich flavor that elevates any dish it’s added to.

Cumin is most commonly available in ground form but can be purchased in whole seeds as well. It’s an ingredient in many popular spice mixes, including curry powder.

Cardamom

Cardamom is an earthy, sweet spice that elevates the taste of dishes. It's a perfect addition to curries, rice and breads alike.

Cardamom comes in two varieties: green and black. The green pods have a fragrance that reminds some people of eucalyptus, lemon and mint. The black variety is more smoky and has a cool menthol aftertaste.

Allspice

Allspice, also known as pimento or Jamaica pepper, is a spice that combines flavors of cinnamon, cloves, and nutmeg. It can help elevate the taste of dishes.

It's commonly used in recipes such as mulled wine, chili, and jerk seasoning. It's also a key ingredient in commercial sausage preparations and curry powders.

Cinnamon

In Jordan, cinnamon is used in a variety of dishes. It is often used as a flavoring agent and to add fragrance.

In Jordanian cuisine, it is important to have a balance of flavors and aromas in dishes. This is why it is essential to choose the best spices and make sure they smell as good as they taste.

Nutmeg

Nutmeg is used in Jordanian cuisine to add a touch of spice to many dishes. Its flavor is warm and spicy, but it also has a sweet undertone to it.

Nutmeg comes from the evergreen Myristica fragrans tree, native to Indonesia and Malaysia. It is now cultivated in Asia and the Caribbean, especially in Grenada.

Saffron

Saffron is a spice that's used in a wide range of dishes, including rice, pasta, stews, and desserts. It's also often used in North African cuisine.

Saffron comes from the stigmas of a purple crocus flower, called Crocus sativus. It blooms for a few weeks in the fall and produces up to three stigmas.

The stigmas are shaped like trumpets and are crimson-red. They are then plucked by hand and dried to make saffron.

Rosemary

Rosemary is an evergreen shrub of the mint family (Lamiaceae). Its name comes from the Latin rosmarinus, meaning “dew of the sea.”

In Jordan, rosemary is used as a condiment for lamb and beef. It is also used to make a popular Middle Eastern dish called shawarma.

Sumac

Sumac is a vibrant crimson-red spice that comes from the berries of the Rhus coriaria shrub, which grows in the Mediterranean and parts of Turkey and Iran.

The berries are dried and ground into a coarse, bright red powder. They have a tangy, lemony flavor and are used in many Middle Eastern dishes.

Garlic

Garlic is a staple ingredient in Jordanian cuisine. It is used to flavor a variety of dishes, including soups, sauces, marinades, and spice rubs.

It has also been known to lower blood pressure and reduce the risk of heart disease. In addition, it may be an effective treatment for high lipid levels.

Frequently Asked Questions

What are the spices, condiments and seasonings Thailand uses in its dishes?

Thai cuisine is a blend of influences from Asia. Its roots are in India and China as well as Southeast Asia.

Freshness is the main ingredient in Thai cuisine. Fresh ingredients have more flavor when they are picked and prepared quickly. This is why meats and fish, as well as vegetables, fruits, nuts, seeds and grains, are often eaten raw and served warm.

Spices and sauces add complexity and fragrance to dishes. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. These ingredients are common.

What is the significance of spices?

Spices are seasonings that enhance the flavour of food. Spices can come in many forms: powders or liquids, oils, pastes or seeds, as well as liquids and gums. They are also known as condiments and flavours.

Spicing up dishes is a great way to add variety to meals. For extra flavor and excitement, you can add many spices to your dishes.

Perhaps a little hot pepper sauce will enhance the flavor of your soup. Mixing a couple of cayenne peppers in a cup rice can make it even more delicious.

Fresh ingredients are the best way to try new spicing techniques. When you are buying dried herbs, make sure they are organic. Fresh herbs keep longer than dried ones.

There are certain spices that are essential for cooking. But there are also some you might want to avoid. Cinnamon sticks contain high amounts of coumarin, so they should not be eaten if you have a history of liver disease. Ginger also has coumarin, although it's less concentrated. It's safe for those without any history of liver problems.

Thai food can Paprika be used?

Yes. It is an ingredient in many dishes, including Pad See Ew (Thai fried rice), from eggs cooked in coconut milk.

Thai food is a good example of paprika.

Paprika can been traced back to Ancient Greece over 5,000 years ago. The Hungarian language means "pepper" and the word "paprika".

What are the 7 Indian spices?

Indian spices is a collection Indian spices. They are usually made up of cardamoms, cumins, corianders, turmeric and fenugreek. The spices are used to enhance the flavour and aroma of foods by combining and complementing natural ingredients, such as meats or vegetables. Combining spices creates unique flavour profiles that make Indian food so special.

Cardamom has an earthy, sweet flavor with notes of ginger and citrus. It is commonly used to flavour rice dishes like biryani and curries. Cumin is a spice with an earthy smell and a rich, nuanced flavour. It's often used in curries, dals, and meat dishes. Coriander adds a delicate nuttiness and sweet citrus aroma to dishes. It is often used to season vegetables and lentils.

Turmeric has an earthy, spicy flavour that includes mustard, spices and pepper hints. This spice is commonly used in curries and other dishes and has a golden hue. Fenugreek has a rich aroma, earthy tones, and a slightly bitter flavour. It is commonly used to season meat dishes, such as kebabs and curry. Ginger is spicy, pungent, and has hints of citrus. It can be used to spice up soups, curries and chutneys. Asafoetida, or hing, has a pungent aroma and strong flavor. It can be substituted for onion and garlic in some recipes.

These spices combine to create unique flavours that make Indian cuisine so distinctive.

What are the 11 Indian spices used in Indian cooking

The eleven spices of Indian cuisine are coriander seeds, cumin seeds, fennel seeds, mustard seeds, nigella seeds, black pepper, cloves, cinnamon sticks, dry red chili powder, turmeric, and cardamom.

These ingredients are used in almost every dish. These spices give a distinctive taste to dishes such as dal (lentils), curries, chutneys, pickles, rice, bread, and sweets.

Spices are also important for health reasons. Curcuma helps fight cancer cells. Bad breath can be prevented with cloves. Black pepper lowers cholesterol. Cinnamon lowers blood pressure. And ginger aids digestion.

A spice rack is a great kitchen tool because it allows you to experiment with different combinations of flavors. You can mix your own spices or purchase ready-made spice mixes that include many essential spices.

Some people choose not to add spice to their food. These people believe spices are a masking agent and do not enhance natural flavors. A pinch of salt or pepper will not harm your dishes.

Most chefs agree that spices are a vital part of culinary art. Many dishes would lack flavor and be boring without them. You might be inspired to try something new next time you feel adventurous.

What is the Thai use for mint?

The most common type of mint used in Thai cuisine is lime-leaf mint (Mentha Cervina).

It has a mild, lemony flavour that adds freshness and zing to dishes. To enhance Thai cuisine's flavour, other spices like galangal, coriander, lemongrass and garlic are often added.

Mint is a versatile herb and can be used in both sweet and savoury recipes. It is crucial to use authentic Thai flavors by using the right spices, herbs, aromatics.

For extra flavor, make sure to add lime-leaf mint next time you prepare a Thai meal!

Happy cooking!

Statistics

India contributes to 75% of global spice production. (en.wikipedia.org)
According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)

External Links

How To

How do you decide which spices to purchase?

Cooking requires you to learn how to choose the right herbs for your recipes. There are many choices. So where do you start?

Three main factors should be considered when selecting spices: price, shelf life and flavour profile. There are many flavour profiles that can be used depending on how you cook meat, poultry, fish and vegetables as well as beans, grains, pastas, eggs, bread, cakes, and other foods. You'll need to narrow your choices once you've chosen a category.

You will also find that shelf lives can vary. Some spices are good for a lifetime, while others can be lost quickly. Cayenne pepper has a long shelf life, while oregano is only good for two months. Also, the price. The price of spices can vary from $1 per tablespoon to over $100 per ounce. This means you need to balance quality and price.

Also, consider whether organic or not organic ingredients. Organic products use fewer pesticides, chemicals, and other harmful substances than traditional alternatives. This makes them safer for you and the environment. They can be more expensive, so it's important to weigh the costs and the benefits.

Online shopping is the best method to ensure that you get the right spices for the kitchen. Online retailers provide comprehensive information on every product, including pricing, reviews and ratings.

Once you've narrowed down the list, it's possible to order directly from the retailer. When you have received your items, make sure to keep them in an airtight container.