Introduction Asafoetida is a dried root sap (latex or oleogum resin) collected from the taproots of some perennial plants of the genus Ferula. These plants belong to the Apiaceae family, native to some parts of the Mediterranean region and parts of Asia like Afghanistan and …
Introduction to Turmeric Turmeric is a spice with a deep, golden-orange spice comes from underground stems, called rhizomes. It is used worldwide for home cooking, in traditional medicine, in the food industry, or as a biopesticide. Cooking-wise, it is used in spice mixes, curry powders, …
Introduction: What is Zero-Waste and Why It Matters According to some estimates, around 58 million tonnes/year (130 billion lb/year) of food are wasted annually in the EU which is equivalent to food waste in the range of 130 kg per inhabitant (1). The statistic for …
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 …
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 …
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 …