Archive for the ‘Spices’ Category

Cinnamon ~ Darchin

August 21, 2009
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Cinnamon ~ Darchin

Cinnamon…

Warm and sweet flavor with a beautiful woody fragrance

Especially good for desserts and also with poultry and meats

Native to Sri Lanka formerly Ceylon

From the Cassia Tree

Used in savory and sweet Persian dishes

Store in a cool dark place in an air tight container

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Turmeric ~ Zar-choo-beh

August 18, 2009

turmeric-june-08
Turmeric…

Peppery, warm and bitter flavor with a mild orangey/ginger fragrance 

Used to add color to the dish, especially good with poultry and meats

Widely used in India for curry but Persians use it too

From the Curcuma longa plant

Cheaper alternative to Saffron 

Has been harvested for over 5,000 years

Should be stored in a cool, dark and dry place

WARNING!  Turmeric stains big time! 

World’s most expensive food ~ Zaʻfarān

August 18, 2009

 

Saffron

Saffron

Saffron…

 Is used for its fragrance and beautiful golden color 

Cultivation reaches back more than 3,000 years

It comes from the Crocus flower

Very bitter to taste

A pound of dry saffron requires 50,000–75,000 flowers

Average retail price is $1,000  per pound

Grind with sugar cubes and add a touch of water to prep

‘Mesghal’ is the Farsi word used to measure Saffron