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  2. Saffron - Wikipedia

    en.wikipedia.org/wiki/Saffron

    Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and sweet. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Persian, [69] Indian, European, and Arab cuisines. Confectioneries and ...

  3. List of Moroccan dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Moroccan_dishes

    Triangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough) [2] [3] and stuffed with almond paste. [3] Faqqas: Dessert A type of macaroon made with semolina flour. [1] Ghoriba (Ghriyyaba) Dessert Biscuits flavored with aniseed and sesame seeds, or almonds and raisins. [1] Keneffa: Dessert A variety of ...

  4. Use of saffron - Wikipedia

    en.wikipedia.org/wiki/Use_of_saffron

    Other Moroccan dishes cooked with saffron include some types of tajines, kefta (meatballs with tomato), mqualli (a citron-chicken dish), and mrouzia (succulent lamb dressed with plums and almonds). [12] Uzbeks use it in a special rice-based offering known as "wedding plov" (cf. pilaf). Saffron is also essential in chelow kabab, the Iranian ...

  5. Bay leaf - Wikipedia

    en.wikipedia.org/wiki/Bay_leaf

    Bay laurel leaves (Laurus nobilis) Indian bay leaf Cinnamomum tamala Indonesian bay leaf Syzygium polyanthum The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form.

  6. Crocus sativus - Wikipedia

    en.wikipedia.org/wiki/Crocus_sativus

    Crocus sativus, commonly known as saffron crocus or autumn crocus, [2] is a species of flowering plant in the iris family Iridaceae. A cormous autumn-flowering cultivated perennial , unknown in the wild, [ 2 ] it is best known for the culinary use of its floral stigmas as the spice saffron .

  7. History of saffron - Wikipedia

    en.wikipedia.org/wiki/History_of_saffron

    The finest saffron threads from Muslim lands were unavailable to Europeans because of hostilities stoked by the Crusades, so Rhodes and other places were key suppliers to central and northern Europe. Saffron was one of the contested points of hostility that flared between the declining landed gentry and upstart and increasingly wealthy merchants.

  8. Baharat - Wikipedia

    en.wikipedia.org/wiki/Baharat

    A small jar of homemade Gulf-style baharat. Bahārāt (Arabic: بَهَارَات; 'spices') is a spice mixture or blend used in Middle Eastern cuisines.The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, anise, and soups, and may also be used as a condiment.

  9. Sideroxylon spinosum - Wikipedia

    en.wikipedia.org/wiki/Sideroxylon_spinosum

    The leaves are small, 2–4 cm (3 ⁄ 4 – 1 + 5 ⁄ 8 in) long, and oval with a rounded apex. The flowers are small, with five pale yellow-green petals; flowering in April. The fruit is 2–4 cm long and 1.5–3 cm ( 5 ⁄ 8 – 1 + 1 ⁄ 8 in) broad, with a thick, bitter peel surrounding a sweet-smelling but unpleasantly flavoured layer of ...

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