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Sumac's tart flavor comes from high amounts of malic acid. [20] The fruits of Rhus coriaria are ground into a reddish-purple powder used as a spice in Middle Eastern cuisine to add a tart, lemony taste to salads or meat. [18] In Arab cuisine, it is used as a garnish on meze dishes such as hummus and tashi, it is also commonly added to falafel.
How to Store Cooking Spices. Find a cool, dark, dry place. For the longest life, store spices in a drawer or shelf that meets all three of these requirements.
Cook the farro: Cover farro with water and let soak for 25 minutes. Drain & transfer farro to a pot. Cover with 2 quarts water with salt (how much salt?) and a bay leaf.
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The fresh za'atar herb is used in a number of dishes. Börek is a common bread pastry that can be stuffed with various ingredients, including za'atar. [ 22 ] A salad made of fresh za'atar leaves ( Arabic : سلطة الزعتر الأخضر , romanized : salatet al-zaatar al-akhdar ) is also popular throughout the Levant. [ 9 ]
Many of the spices are native to the region of Bangladesh, while the others were imported from similar climates and have since been cultivated locally for centuries. [1] Spices are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first.
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Sumac (السماق)—ground into a reddish-purple powder used as a spice in Middle-Eastern cuisine to add a tart, lemony taste to salads or meat Za'atar (زَعْتَر)—a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, and often salt and other spices