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Message: HTML is not enabled. UBB Code™ is enabled.	[QUOTE]Originally posted by Almaz.: [QB] [QUOTE]Originally posted by Dalia*: [qb] This nicely demonstrates the problem with transcriptions and why I always ask for the Arabic, lol. "xaa" looks really weird to me, in my mind it sounds like "ksaa" which has nothing whatsoever to do with the sound of the original Arabic letter. That's the way the French spell it, English transciptions use "kha", Germans "cha". But thanks for your effort, I know how to say it now. [URL=http://planetsmilies.net] [IMG]http://planetsmilies.net/not-tagged-smiley-13401.gif[/IMG][/URL] [/qb][/QUOTE]I usually write it KHA ( from the back of the throat) hehe You are welcome! [/QB][/QUOTE]

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VanillaBullshit Member # 10873	posted -nutmeg -taragon
With a name like Smuckers Member # 10289	posted nutmeg = Gozet Et Tib Taragon = Taghun
VanillaBullshit Member # 10873	posted yay smucky!
jean_bean Member # 13715	posted you must have the same cookbook as I do, Smucks ! it saved my life when I moved here...lol
VanillaBullshit Member # 10873	posted quote: Originally posted by With a name like Smuckers: nutmeg = Gozet Et Tib Taragon = Taghun There's no such thing as "Taghun"! People were staring at me like I was the Mad Hatter! kicks smucky in the shins
With a name like Smuckers Member # 10289	posted LOL ROFL Well I've never personally asked for it, but it's on my list of spices. Perhaps it's an unsual spice here or something? I hope a local can step up and help. ((rubs shins)) (I take it you got your nutmeg?)
newcomer Member # 1056	posted quote: Originally posted by VanillaBullshit: quote: Originally posted by With a name like Smuckers: nutmeg = Gozet Et Tib Taragon = Taghun There's no such thing as "Taghun"! People were staring at me like I was the Mad Hatter! It's the one herb I always have to get people to bring for me from outside as I can't find it here...best from Canada or France as they sell it in bigger quantities than other places I have tried.
With a name like Smuckers Member # 10289	posted ^^^ YOU SEE VB! And you kicked me in the shins !!!
VanillaBullshit Member # 10873	posted hands smucky some shin-pads Yes, I scored some Nutmeg.
LovedOne Member # 10222	posted I saw this page which listed a few spices in Egyptian. It reminded me of this thread. Even though the thread is older, perhaps someone could still find the information useful. Some spices in Egyptian 1. Aniseed (yansun) Seeds. Used mainly for beverages. 2. Bayleaf (wara'lawra) Dried leaves. Used with meat dishes. 3. Caraway (karawya) Dry seeds. Whole, roasted, or roasted and ground. Used mainly as beverage. 4. Cardamom (Habbahan) Seeds, dry or lightly roasted. Used in soups, stews and coffee. See below for more details. 5. Chard (salq) Fresh, used with stews. 6. Cinnamon (irfa) Sticks and powder. Used with meats, stews, sweets and beverages. 7. Cloves (urunfil ) Dried flower, bud. Used in marinades, jams, and sweets. 8. Coriander (kuzbara) Fresh leaves and dry seeds, whole or ground. 9. Corncockle or sometimes it is called "Black Cumin" (habbit al-baraka) Seeds. Used mainly in pickles. It is not "Black Cumin". It is "Black Seasame Seed" or "Niger Seed". 10. Cumin (kammun) Seeds, whole or ground. Sometimes roasted before grinding. Used with meats, stews, fish, and pickles. 11. Dill (shabat) Fresh leaves. Used with stews and stuffings. 12. Ginger (ganzabil) Dry and ground roots. Used mainly with cinnamon in sweets and beverages. 13. Mastic (mistika) Grains. Used with eats, stews, fish, and soups. 14. Mixed spices (buharat) Mainly nutmeg, cinnamon, and sweet pepper, ground and blended. Used mainly with stews. Always bought readymade. 15. Mint (na `na`) Leaves, fresh or dried and crumbled in powder form. Widely used with vegetables, stews, yogurt, salads, and beverages. 16. Nutmeg (guzt il-tib) Whole or ground nut. Used to flavor stews and sweets. 17. Thyme (za'tar) Dried leaves. Used mainly in marinades. 1. any of a genus (THymus) of Eurasian mints with small pungent aromatic leaves; especially: a garden herb. 2. thyme leaves used as a seasoning. 18. Oregano (it is also za'tar) Dried leaves. Used mainly in marinades. Any of several aromatic mints (especially genus Origanum) used as seasonings; 1. a bushy perennial mint (Origanum vulgare) that is used as a seasoning and a source of aromatic oil -- called also origanum, wild marjoram. 2. any of several plants (general Lippia and Coleus) other than oregano of the vervain or mint families. 19. Parsley (ba`dunis) Fresh. Used with pickles, in stuffing, and as decoration for fried meals. 20. Pepper (filfil) Peppercorns and ground - white or black. 21 Pepper - hot cayenne or chili (shatta) Ground or as pods. 22. Safflower (Usfur/Asfor/Kartm) Dry leaves. Used in pickles or to color rice. 23. Sesame (simsim) Seeds, lightly roasted. Used to top beverages or in sweets and bean cakes (ta`miya). 24. Sumac (summa`a) Dried pods or pitted and ground. Used to flavor fried or grilled chicken, eggs, and dips. 25. Greens (Khurda) Combination of fresh drill and parsley leaves, or fresh coriander and chard, used in stews. 26. Black Seeds (Habt Albrakh/Alhabah Alsawdaa). 27. Saffron (Zafaran). 28. Comstarch (Nsha).
VanillaBullshit Member # 10873	posted Thanks LovedOne
TOOT Suite :) Member # 14248	posted Turmeric=Curcum
With a name like Smuckers Member # 10289	posted I use a lot of Basil and Paprika here, it wasn't on the list...glad my husband knows what they are.
Dalia* Member # 10593	posted Can someone tell me the Arabic word for fenugreek? My dictionary says "7elba" but it's not the most reliable one.
Exiled Member # 14410	posted quote: Originally posted by Dalia*: Can someone tell me the Arabic word for fenugreek? My dictionary says "7elba" but it's not the most reliable one. It is helba.
Dalia* Member # 10593	posted Thanks. I thought I'd just give it a try since I needed some asap. Just got back from the store and got half a kilogram.
tina kamal Member # 13845	posted ill stil with lawrys seasong salt!!!! its easier if i brought my own
Exiled Member # 14410	posted quote: Originally posted by Dalia: Thanks. I thought I'd just give it a try since I needed some asap. Just got back from the store and got half a kilogram.* Yeah I bought some last week too but unfortunately they had pebbles, etc and so I had to sift them and not only that they were a little on the bitter side. I make a helba tea with them, I simply boil them in water until the water turns to a goldish color and then simply pour to glass and add sugar. Delicious, of course I eat the seeds at the bottom too What do you do with yours?
Dalia* Member # 10593	posted quote: Originally posted by Exiled: What do you do with yours? Put them in my hair, for example. I also like sprouting them, started doing that again recently, inspired by this thread: http://www.egyptsearch.com/forums/ultimatebb.cgi?ubb=get_topic;f=13;t=000642 Never had them as tea, have to try that.
karen36 Member # 1076	posted My MIL used to make me Fenugreek tea all the time. It is used to increase the milk supply of nursing moms.
harankash Member # 14248	posted quote: Originally posted by VanillaBullshit: quote: Originally posted by With a name like Smuckers: nutmeg = Gozet Et Tib Taragon = Taghun There's no such thing as "Taghun"! People were staring at me like I was the Mad Hatter! kicks smucky in the shins Vanilla I have searched for 2 years for tarragon and no luck. I got seeds from the UK and tried to grow Russian Tarragon and not a single one sprouted!! If you find it get me a jar and I will pay ya when I see ya!! Love tarragon chicken!!! If you want the aniseed flavour next best thing is anise (yansoon)I'm afraid. I mailed you on Pym
tina kamal Member # 13845	posted quote: Originally posted by harankash: quote: Originally posted by VanillaBullshit: quote: Originally posted by With a name like Smuckers: nutmeg = Gozet Et Tib Taragon = Taghun There's no such thing as "Taghun"! People were staring at me like I was the Mad Hatter! kicks smucky in the shins Vanilla I have searched for 2 years for tarragon and no luck. I got seeds from the UK and tried to grow Russian Tarragon and not a single one sprouted!! If you find it get me a jar and I will pay ya when I see ya!! Love tarragon chicken!!! If you want the aniseed flavour next best thing is anise (yansoon)I'm afraid. I mailed you on Pym http://www.mccormick.com/content.cfm?id=8233 order it from mccormik
Dalia* Member # 10593	posted Does somebody know the Arabic word for mustard seeds?
Almaz. Member # 14025	posted quote: Originally posted by Dalia: Does somebody know the Arabic word for mustard seeds?* Khardal
Dalia* Member # 10593	posted Could you write it in Arabic, so I know the correct pronunciation? Thanks.
Almaz. Member # 14025	posted quote: Originally posted by Dalia*: Could you write it in Arabic, so I know the correct pronunciation? Thanks. A friend borrowed my Arabic keyboard these days. so I decided to be creative: 'Xaa 'Alif Raa Daal 'Alif Laam KHARDAL
Dalia* Member # 10593	posted This nicely demonstrates the problem with transcriptions and why I always ask for the Arabic, lol. "xaa" looks really weird to me, in my mind it sounds like "ksaa" which has nothing whatsoever to do with the sound of the original Arabic letter. That's the way the French spell it, English transciptions use "kha", Germans "cha". But thanks for your effort, I know how to say it now.
Almaz. Member # 14025	posted quote: Originally posted by Dalia*: This nicely demonstrates the problem with transcriptions and why I always ask for the Arabic, lol. "xaa" looks really weird to me, in my mind it sounds like "ksaa" which has nothing whatsoever to do with the sound of the original Arabic letter. That's the way the French spell it, English transciptions use "kha", Germans "cha". But thanks for your effort, I know how to say it now. I usually write it KHA ( from the back of the throat) hehe You are welcome!
Dalia* Member # 10593	posted quote: Originally posted by Almaz.: I usually write it KHA Me too. But if you do that in Germany, people will pronounce it like "k". For example, I know lots of people who say "Kaled" instead of "Khaled", which makes me cringe. But then in German we have a very similar sound which is written "ch", like in "Dach", "Buch" etc. I know this might sound weird, but it's actually one of my favourite Arabic letters, I just like the sound of it.
Almaz. Member # 14025	posted quote: Originally posted by Dalia: quote: Originally posted by Almaz.: I usually write it KHA* Me too. But if you do that in Germany, people will pronounce it like "k". For example, I know lots of people who say "Kaled" instead of "Khaled", which makes me cringe. But then in German we have a very similar sound which is written "ch", like in "Dach", "Buch" etc. I know this might sound weird, but it's actually one of my favourite Arabic letters, I just like the sound of it. Speaking a little bit of German and a little bit of Spanish myself, I understand what you mean. In Spanish the pronounciation of KH for example is J! But it depends, as the "j" sound varies from one place to another, in Spanish In France, particularly in Paris for example certain people pronounce the R like the KH or J or Ch hehe.. I meant gutteral sound