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Sumac was used as a treatment for several different ailments in medieval medicine, primarily in Middle Eastern and South Asian countries (where sumac was more readily available than in Europe). An 11th-century shipwreck off the coast of Rhodes , excavated by archeologists in the 1970s, contained commercial quantities of sumac drupes .
Cutler cites Edward S. Rutsch's study of the Iroquois, listing ingredients used by other Native American tribes: leaves or bark of red osier dogwood, arrowroot, red sumac, laurel, ironwood, wahoo, huckleberry, Indian tobacco, cherry bark, and mullein, among other ingredients.
A spice market in Istanbul. Night spice market in Casablanca. This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring. This list does not contain fictional plants such as aglaophotis, or recreational drugs such ...
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One distinctively Palestinian variation of za'atar includes caraway seeds, while a Lebanese variety contains more sumac and has a distinct dark red color. [18] [19] Like baharat (a typically Egyptian spice mix of ground cinnamon, cloves, and allspice or rosebuds) and other spice mixtures popular in the Arab world, za'atar is high in anti ...
Adjika – hot, spicy but subtly flavoured paste often used to flavour food mainly in the Caucasian regions of Abkhazia [47] and Samegrelo. [48] Adjika is usually red, though green adjika can be made with unripe peppers. [49] [50] Advieh – Advieh or adwiya is a spice mixture used in Persian cuisine and Mesopotamian cuisine.
Rhus coriaria, commonly called Sicilian sumac, [3] tanner's sumach, [4] or elm-leaved sumach, is a deciduous shrub to small tree in the cashew family Anacardiaceae. It is native to southern Europe and western Asia. [2] The dried fruits are used as a spice, particularly in combination with other spices in the mixture called za'atar.