Етикет: Science of spices

clone Sumac Fresh Lemonade

clone Sumac Fresh Lemonade

Using Interesting Spice For Refreshing Drink Sumac is used in Middle Eastern cuisine for its sour, citrus-like flavour in variety of dishes and spice mixes, but what about drinks? If you’re looking for very unique tasting drink, just try sumac lemonade. I have always been …

clone Parsley Uncovered: The Herb That Elevates Every Dish

clone Parsley Uncovered: The Herb That Elevates Every Dish

General Information about Parsley Parsley is one of the most commonly used culinary herbs. It’s a member of the Apiaceae family of plants and is a leafy, herbaceous herb with a bright green colour. It’s a cousin of other well-known herbs and vegetables such as …

clone Za’atar: The Middle Eastern Spice That Delights the Senses

clone Za’atar: The Middle Eastern Spice That Delights the Senses

What Is Za’atar? Za’atar (also spelled Zaatar or Zatar) is one of the most common middle east spice mixtures. It is made from dried spices and herbs which make it a very versatile seasoning. Za’atar is commonly use on bread, humus, or its used for …

clone Sumac – The Salt and Pepper of the East

clone Sumac – The Salt and Pepper of the East

General Information Sumac is widely utilized in the Middle East as a spice, used in food, desserts, and drinks. The name derives from the Arabic root sumac, “red,” referring to the red colour of the fruit (1). Sumac belongs to the genus Rhus, which is …