Spices Used in Druze Cuisine

By Caroline Anderson July 6, 2023 15 mins read 433 Views

The Druze are an Arab-speaking religious group that primarily live in the northern part of Israel. They have a unique cuisine that is rooted in Israeli, Middle Eastern and Mediterranean fare.

The cuisine is known for its hospitality and delicious foods, which are often served with homemade breads or pitas. A few of the most famous dishes include a variety of fresh salads, stuffed cabbage, a sweet version of the popular rice dish maqluba and kubbeh (bulgur wheat patties seasoned with meat).

Baharat

Baharat, which is also known as Lebanese seven spices, is a warming and deeply flavorful all-purpose spice blend that can be used in a variety of sweet and savory dishes. Similar to garam masala and berbere, this blend of spices is a staple in Middle Eastern cuisine.

It is a popular seasoning for meat, poultry and vegetables, as well as soups and stews. It can be used as a dry rub for grilling, added to marinades or simply sprinkled over finished dishes to add extra flavour and aromatics.

It is made from black pepper, cumin, coriander seeds, cloves, cinnamon, paprika, nutmeg, saffron and noomi basra (dried lime), to which is often added dried rosebuds. This spice mix can be easily mixed in a spice grinder or mortar and pestle.

Ajwain

Ajwain, which is a member of the Apiaceae family and commonly referred to as carom seeds, is known for its fragrant thyme-like flavor. It is a common ingredient in Druze cuisine and is often used as a seasoning for samosas, parathas, and breads.

It is also used in Ayurvedic medicine, where it is crushed and mixed with honey to make oma water, which is commonly given to pregnant women to alleviate indigestion and nausea. It is also beneficial for lowering blood pressure and cholesterol levels, and is also used in the preparation of ointments and lotions to treat skin conditions.

Ajwain is a very strong spice that should be added sparingly to dishes. Its sharpness makes it a great finishing touch to foods like vegetable or potato curries, or as the final addition to a tarka, which is a blend of spices that are briefly fried in oil or butter before being poured on top of a finished dish.

Zaatar

Zaatar, pronounced "zah-tahr," is a Middle Eastern spice blend with a mix of ground thyme, oregano, marjoram, tangy red sumac and toasted sesame seeds. It's a great spice for seasoning almost anything, from chicken to vegetables, bread, dips and even lentil soup.

It can be found in most Middle Eastern grocery stores or specialty spice shops and can also be made at home. It's a delicious addition to any meal, especially when you sprinkle it on bread, yogurts or salad dressings, hummus and baba ganuosh.

There are a few variations of za'atar, but most include sumac to bring a tangy citrus note, oregano for a slight bitterness and marjoram for its sweet flavor and a bit of earthiness. Cumin and coriander can be added for extra depth.

Sesame Seeds

Sesame seeds are a staple in many Middle Eastern and Asian dishes. They are used in a variety of recipes and can be eaten plain or toasted.

They are also a popular snack for the Druze people living in Israel. They use sesame seeds in pita bread, which is topped with hummus or creamy labneh and other condiments.

In addition to being a tasty snack, sesame seeds contain a variety of nutrients and antioxidants. They are a good source of dietary fiber, magnesium and iron.

They are also a good source of lignans and beneficial unsaturated fats. However, hulled sesame seeds have a lower concentration of calcium, potassium and iron than unhulled versions.

Olive Oil

Olive oil is a staple in many Druze cuisines. It adds a delicate flavor to dishes, and it helps keep them light.

Druze cooks also use a variety of spices to enhance their dishes. They may include lemon peel, fenugreek leaves and cumin seeds.

They also make a paste of mashed garlic and salt to smear over grilled lamb. These recipes are easy to master and they’re sure to impress your guests.

You can try some of these Druze flavors at home by adding a drizzle of good quality olive oil to your next dish. It’s also a great way to boost your health and lower your risk of heart disease.

Frequently Asked Questions

What spices are used for Thai cooking?

Thai cuisine is well-known for its rich flavour profiles. These flavor combinations are made with unique and delicious spices that produce many delicious dishes.

Thai cooking uses many common ingredients, including galangal kaffir lime leaf, galangal kaffir lemon leaves, chillies, chillies, garlic, shrimp paste, cumin, turmeric, and many more.

Each one of these spices adds to Thai cuisine’s unique flavour profile. It is used often in soups and curries; galangal lends a slightly peppery taste to dishes; chillies add a spicy kick; garlic gives dishes an umami depth; shrimp paste adds a subtle, but fragrant, aroma to dishes; coriander brings out a mild, yet pleasant aroma to dishes; cumin adds a smoky flavor to dishes; and turmeric gives food a vivid yellow color.

Combining these spices together creates complex flavour profiles, which are unique to Thai food. The combination of spices allows chefs to create dishes that are both delicious and aromatic. These spices will help you bring Thailand's flavours to your kitchen.

How do I make Thai food at home using Thai spices?

For authentic Thai cooking at home, you need to be familiar with five essential spices: cayenne, coriander, turmeric, cinnamon, and black pepper. Each ingredient is unique and plays an integral role in the creation of delicious dishes.

Black pepper enhances the savoury flavors of curry powder, while cinnamon gives it sweetness. Coriander seeds give curry powder its distinctive yellow colour, while turmeric adds a spicy kick. Cayenne peppers bring the heat while cilantro adds freshness. A final ingredient is cinnamon, which adds depth and complexity.

You can find each of these spices at your local grocery store, but if you'd instead buy them online, here are our recommendations for where to shop.

What are the 7 Indian spices?

Indian spices refers to a variety of spices that are used in Indian cooking. 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's sweet, pungent flavor is balanced with ginger and citrus notes. It is commonly used to flavour rice dishes like biryani and curries. Cumin has an earthy, rich aroma and a nutty flavor. It is used to spice up curries, dals and meat dishes. Coriander's sweet, citrus aroma adds a subtle sweetness to dishes. It is used often 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's aroma is rich and has earthy tones. It is often used in seasoning meat dishes like kebabs, curries, and kebabs. Ginger is pungent and spicy with hints of citrus. It gives a great kick to soups, curries, and chutneys. Asafoetida (hing) has a pungent smell and strong flavor that substitutes onion and garlic in some recipes.

These spices are a unique combination that creates Indian cuisine.

Statistics

According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)
It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)

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How To

How to Cut Shiitake Mushrooms

The shiitakes grow well. They are fine. But how do we cut them without cutting ourselves? We have tried everything, even using scissors. But they keep falling out our hands. What's going on here?

Well, there's a trick for that. You must put a rubber band around the mushroom's stem and twist it tight. You won't slip, and you won't be cut.

You may be thinking that this seems too easy. It is. But it's also very effective.

Because the rubber band makes the stem slippery it is easy to pick it up. The stem can be held securely.

Go ahead, try it. It will be so much easier to cut mushrooms than ever before.