Caraway, also known as meridian fennel and Persian cumin, is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa.
Coriander, also known as cilantro, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
Ajwain or ajowan —also known as ajowan caraway, omam , thymol seeds, bishop's weed, or carom—is an annual herb in the family Apiaceae. Both the leaves and the seed‑like fruit of the plant are consumed by humans. The name "bishop's weed" also is a common name for other plants. The "seed" is often confused with lovage seed.
Black cumin can refer to the seeds of either of two quite different plants, both of which are used as spices:
Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use.
Trachyspermum roxburghianum is a flowering plant in the family Apiaceae. It is grown extensively in South Asia, Southeast Asia, and Indonesia. Its aromatic dried fruits, like those of its close relative ajwain, are often used in Bengali cuisine but are rarely used in the rest of India. The fresh leaves are used as an herb in Thailand and it is used medicinally in Myanmar and Sri Lanka.
Panch phoron, panch phodan or pancha phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used especially in the cuisine of Eastern India and Northeastern India, especially in the cuisine of Bhojpur, Mithila, Odisha, Assam, Bengal and Nepal. The name literally means "five spices".
Nigella sativa is an annual flowering plant in the family Ranunculaceae, native to eastern Europe and western Asia, but naturalized over a much wider area, including parts of Europe, northern Africa and east to Myanmar. It is used as a spice in many cuisines.
Elwendia persica is a plant species in the family Apiaceae. It is related to cumin and sometimes called black cumin, blackseed, or black caraway, and has a smoky, earthy taste. It is often confused with Nigella sativa, by which it is often substituted in cooking.
Heliotropium is a genus of flowering plants in the heliotrope family, Heliotropiaceae. There are around 325 species in this almost cosmopolitan genus, which are commonly known as heliotropes. They are highly toxic to dogs and cats.
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.
Buknu is a powdered mixture of several spices popular in parts of Uttar Pradesh, India.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Bahārāt is a spice mixture or blend used in Middle Eastern cuisines. The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, and soups, and may also be used as a condiment.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of the Middle East, North Africa, Asia, and Arab countries. Mizrahi Jews have also been known as Oriental Jews.
Kuḻambu, is a common dish in Tamil Nadu and Sri Lankan cuisines, and is a tamarind-based dish that can include a variety of meat, vegetables, and in some cases, dal.
Vadouvan, or French curry, is a ready-to-use blend of spices that is a French derivative of a masala known as vadavam, vadagam, or vadakam. It is a curry blend with added aromatics such as shallots and garlic. The spice blend is thought to have originated from French colonial influence in the Puducherry region of India.
Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar, typically made with either lamb or chicken and slow-cooked to give it a depth of flavour. Seafood and dates are staple food items in the country. Many of these dishes are also used in other countries in the region, because they share many commonalities. In other parts of the region some of the dishes have different names or use slightly different ingredients. One proponent of the importance of Qatar's culinary heritage is chef Noor Al Mazroei, who adapts traditional recipes to include vegan and gluten-free alternatives.
Cumin is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Although cumin is used in traditional medicine, there is no high-quality evidence that it is safe or effective as a therapeutic agent.
