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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 ...
The Moroccan Jewish cuisine is the traditional cuisine of the Jewish community of Morocco. combines elements of the local Moroccan cuisine, the culinary traditions brought by Jews from other locations to Morocco, and the Jewish dietary laws (kashrut). Generally, there is some overlap between Jewish and their Muslim neighbors' cuisine in Morocco.
The seeds of the tree Sideroxylon spinosum produce an edible oil, traditionally harvested in Morocco. The family name is derived from zapote , a Mexican vernacular name for one of the plants (in turn derived from the Nahuatl tzapotl ) and Latinised by Linnaeus as sapota , a name now treated as a synonym of Manilkara (also formerly known by the ...
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.
Small seeds, such as fennel and mustard, can be used either in their whole form or as a powder, depending on the culinary need. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis.
The common names autumn crocus, meadow saffron and naked lady may be applied to the whole genus or to many of its species; they refer to the "naked" crocus-like flowers that appear in late summer or autumn, long before the strap-like foliage which appears in spring. Colchicum and Crocus look alike and can be confused by the casual observer. To ...
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