Spices of the Egyptian Cuisine.
Spices of the Egyptian Cuisine.
| ANISEED | (Yansoon) | Seeds. Used mainly for beverages. |
| BAY LEAF | (Waraq lawra) | Dried leaves. Used with meat dishes. |
| CARAWAY | (Carawiya) | Dry seeds, whole, roasted. or roasted and ground. Used mainly as beverage. |
| CARDAMOM | (Hab han) | Seeds, dry or lightly roasted. Used in soups, stews and coffee. |
| CHARD | (Salq) | Fresh, used with stews. |
| CINNAMON | (‘irfa) | Sticks and powder. Used with meats, stews, sweets and beverages. |
| CLOVES | (Qoronfel) | Dried flower bud. Used in marinades. jams and sweets. |
| CORIANDER | (Cozbara) | Fresh leaves and dry seeds. whole or ground. |
| CORNCOCKLE or BLACK CUMIN | (Habet el baraka) | Seeds. Used mainly in pickles. |
| CUMIN | (Cammoon) | Seeds, whole or ground. Sometimes roasted before grinding. Used with stews. fish, meat and pickles. |
| DILL | (Shabat) | Fresh leaves. Used with stews and stuffings. |
| GINGER | (Ganzabeel) | Dry roots and ground. Used mainly with cinnamon in sweets and beverages. |
| MASTIC | (Mistika) | Grains. Used with stews and soups,meat and fish. |
| MIXED SPICE | (Boharat) | Mainly nutmeg, cinnamon and sweet pepper, ground and blended. Used mainlywith stews. Always bought readymade. |
| MINT | (Na’na’) | Leaves, fresh or dried and crumbled in powder form. Widely used with vegetables, stews, yoghourt. salads and beverages. |
| NUTMEG | (Goztet teeb) | Whole or ground nut. Used to flavour stews and sweets. |
| OREGANO | (Za’tar) | Dried leaves. Used mainly in marinades. |
| PARSLEY | (Ba’dooness) | Fresh. Used with pickles, stuffings and decoration for fried meals. |
| PEPPER | (Filfill) | Peppercorns and ground- white or black. |
| PEPPER (HOTCAYENNE or CHILl,) | (Shatta) | Ground or as pods. |
| SAFFLOWER | (Osfor) | Dry leaves. Used in pickles, or to colour rice. |
| SESAME | (Simsim) | Seeds, lightly roasted. Used to top beverages or in sweets and bean cakes (ta’miya). |
| SUMAC | (Summa’) | Dried pods or pitted and ground. Used to flavour fried or grilled chicken, eggs, dips. |
| GREENS | (Khodra) | Combination of fresh dill and parsley leaves, or fresh coriander and chard, used in stews. |
