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Topic: Some Spices you will want to have

Laura
Member
Member # 879

posted

Ginger = ganzabeel
Cinnamon = qerfah
Cumin = cammon
Cardamom = habhan 7abhan
Oregano = zatar
Cloves = qoronful
Coriander = kozbarah
Basil = rehan = re7an
Curry = karry hindi
Paprika = filfil a7mar na3em bared
Dried mint = na3na3
Dried Basil seeds powder = re7an 7ab na3em

I know there are more but could only think of these ones right now.

What did I forget? [Confused]

Posts: 3291 | From: I DO believe in Karma! | Registered: Apr 2002 | IP: Logged |

seabreeze
Member
Member # 10289

posted

I would LOVE to get the translations for the following spices:

Tumeric
sumac (or sumaq)
bay leaves
red pepper

Posts: 13440 | Registered: Feb 2006 | IP: Logged |

Laura
Member
Member # 879

posted

quote:
Originally posted by With a name like Smuckers:
I would LOVE to get the translations for the following spices:

Tumeric
sumac (or sumaq)
bay leaves
red pepper

Smuckers,

bay leaves = lawry
red pepper = shaatah
sumac = sumac
tumeric = curcumin or osfor

[Wink]

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NotSleeplessInCairo
Member
Member # 8452

posted

quote:
Originally posted by Laura:

What did I forget?

Garlic - Toom
Coriander has 2 types
Fresh - kuzbara khadra
Ground - kuzbara nashfa

Dill - shabat
Parsley - ba'doonis
Black pepper - fil fil iswid
Salt - Mal7
Sesame - Simsim
Thyme - Za'tar

Posts: 815 | From: London and the other | Registered: Jul 2005 | IP: Logged |

Laura
Member
Member # 879

posted

Notsleepless, can you explain exactly what zatar is? I have been told it's oregano, you say it's thyme, but I also have heard it's used to describe a combination of several things.

What is it exactly?

Thanks
Laura

ps thanks for the additions [Smile]

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Mikoinlove
Member
Member # 11597

Rate Member

posted

Zatar
Thymus-vulgaris-argenteus
http://images.google.com.eg/images?q=%D8%B2%D8%B9%D8%AA%D8%B1&ie=UTF-8&oe=UTF-8&rls=org.mozilla:en-US:official&client=firefox-a&sa=N&tab=wi

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NotSleeplessInCairo
Member
Member # 8452

posted

I just checked that myself and found differences too.

This Lebanese version tells you how to make it (Zatar) - with thyme (therefore it's not actually thyme). Then this Syrian version says Zatar is a Middle East blend of Oregano, Thyme and something called Pink Savoury. So I guess it's not actually a herb on its own, but a mix.

I know an Egyptian cooking website (just forgotten the name [Roll Eyes]

), which I believe used to have the Arabic/English names for a long list of spices. I'll look for it and see if there is another name for these spices alone.

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NotSleeplessInCairo
Member
Member # 8452

posted

Ok, I just checked the website and it lists thyme as Za'tar and Oregano as Oregano [Big Grin]

Thyme زعتر
Oregano اوريجانو

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MK the Most Interlectual
Member
Member # 8356

Rate Member

posted

Allspice = Boharaat, Bohar
Ammonia (powder) = Nashader
Anise = Yansoun
Basil, fresh = Rihan
Bayleaf, Laurel = Wara' El Laura
Capers = Qobbar (Abu Khanger)
Caraway = Karawya
Cardamom = Habbahaan
Cayenne Pepper = Shatta
Chicory= Chicoria
Chili = Felfel Ahmar Amrikani, Shatta
Chives = Korraat Baladi
Cinnamon = Erfah
Cloves = Oronfel
Coriander, dry, seeds = Kozbara Nashfa
Coriander, fresh= Kozbara Khadra
Coriander (powder)= Kozbara Matthoona
Cumin = Kammun
Cumin, black = Habbet El Baraka
Curry = Kari Hindi
Dill, fresh = Shabat
Fennel = Shammar
Fenugreek = Helba
Garlic = Toom
Ginger = Ganzabeel
Hibiscus = Karkade
Juniper = Habb El Aaraar
Licorice = Erq Souss
Mace = Bisbassa
Marjoram = Mardagoush (Bardakosh)
Mastic = Mesteka
Mint = Naanaa
Nutmeg = Gozet Et Tib
Paprika = Felfel Roumi (mish harra)
Parsley = fresh Ba'duunes
Pepper, black = Felfel Eswed
Pepper, red = Felfel Ahmar
Pepper, white = Felfel Abyad
Rosebuds = Zir El Ward
Rosemary = Hassa El Baan
Saffron = Zaafaran
Sage = Marmareya, Akbdar Chey
Salt, cooking = Malh Kheshen
Salt, table = Malh Na'em
Sorrel = Hummad
Savory = Zaatar El Bar
Sesame = Semsem
Sumac = Soumak
Tarragon = Targhun
Thyma / Oregano = Zaatar [Big Grin]

Turmeric = Kurkom

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Âutomatic For The People
Member
Member # 12634

posted

quote:
Originally posted by Laura:
Ginger = ganzabeel
Cinnamon = qerfah
Cumin = cammon
Cardamom = habhan 7abhan
Oregano = zatar
Cloves = qoronful
Coriander = kozbarah
Basil = rehan = re7an
Curry = karry hindi
Paprika = filfil a7mar na3em bared
Dried mint = na3na3
Dried Basil seeds powder = re7an 7ab na3em

I know there are more but could only think of these ones right now.

What did I forget?

This is probably the most valuable thread I've ever read.

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seabreeze
Member
Member # 10289

posted

it's very helpful to me, whenever I need a spice my husband and I have to lug out the huge arabic/english dictionary....what a pain...I'm printing this out...thanks to all brains! [Big Grin]

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Penny
Member
Member # 1925

Rate Member

posted

Agree this is so useful. It is just so hard to describe a herb or spice.

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Laura
Member
Member # 879

posted

Cinnamon being used in meat recipes took me awhile to get used to, but now I really love the flavor.

I always associated it with desserts and sweets.

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seabreeze
Member
Member # 10289

posted

I agree Laura, I love to use cinnamon in meat recipes, it's really tasty....in Latin recipes they use cinnamon with a lot of desserts, mostly rices and bread puddings, etc., so the change to meat and entree-type recipes was nice. I think sometimes in the meat pies they have here in Egypt I can taste cinnamon, anyone have any experience with that? [Confused]

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Laura
Member
Member # 879

posted

Crushed coriander seeds made me think of this thread [Wink]

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Egmond Codfried
Member
Member # 15683

posted

quote:
Originally posted by Laura:
Cinnamon being used in meat recipes took me awhile to get used to, but now I really love the flavor.

I always associated it with desserts and sweets.

Find a Moroccan cookbook. They have this pie called Pastilla, with pigeon or chicken wrapped in pastry. And then sprinkled with cinnamon and powdered sugar. Its a fairytale dish.

The famous chinese five spices powder has cinnamon among its contents. So now I use cinnamon all the time, like when I roast chicken in a Jerk kind of way, or in chow mein or bami. I'm always looking for new taste sensations.

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*Dalia*
Member
Member # 13012

Member Rated:

posted

quote:
Originally posted by Egmond Codfried:

The famous chinese five spices powder has cinnamon among its contents.

So does garam masala.

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