Persian Spice : Treasure of Persian Cuisine
Eclectic, ancient, cosmopolitan Persian cuisine has spread its unique style of cuisine from Greece, Rome, Asian and Mediterranean countries. From thousands of years ago, they had gardens and orchards. They grew things like roses, pomegranates, persimmons and dill, so those ingredients made their way into every dish from desserts and drinks to main courses. Hence, they had so many fruits that were native to Iran like dates, grapes and oranges, There are lots of tartness and citrusy -- bright, fresh, fruit flavor in Persian cuisine. However, herbs and spices in Persian cuisine uses to enhance or balance the savor of their basic ingredient.
Delve into Persian Herbs and spices world is like opening the …show more content…
Rose water and rose petal use extensively across Persian countries with a distinguishing scent and flavor, found in many dishes from sweet to savory, baklava, ice cream, rice, cookies, jam.
At the same time, rose water has a symbolic meaning especially in Iranian tradition and culture, it represent cleansing of all the sickness, from mind, deed or physical body, whilst in Zoroastrian ancient religion in Iran, newly guest arrived are greeted with sweet dish made of rose water and sprinkle the guest with rose water as they enter the house.
Sumac
Another staple ingredient in Persian cooking, Sumac, not widely known yet but its popularity increases, thereupon some celebrity chef use it in high end cooking, an extraordinary spice with capability to enhance the flavor of food without overpowering it.
Sumac has a pungency characteristic, uses in lieu of lemon in many dishes, very suitable as seafood marinade as well as, lamb or beef, creates an extremely sophisticated approach of salty and zest of tartness without using any salt, very good for low salt diets.
In Lebanon it is used to flavor fish, seafood and salad, in Iran and Turkey , for chicken, meatballs, kebabs and stew. In Iranian cuisine in particular, sumac is a must, there is no traditional Iranian Restaurant without Sumac on their
Eclectic, ancient, cosmopolitan Persian cuisine has spread its unique style of cuisine from Greece, Rome, Asian and Mediterranean countries. From thousands of years ago, they had gardens and orchards. They grew things like roses, pomegranates, persimmons and dill, so those ingredients made their way into every dish from desserts and drinks to main courses. Hence, they had so many fruits that were native to Iran like dates, grapes and oranges, There are lots of tartness and citrusy -- bright, fresh, fruit flavor in Persian cuisine. However, herbs and spices in Persian cuisine uses to enhance or balance the savor of their basic ingredient.
Delve into Persian Herbs and spices world is like opening the …show more content…
Rose water and rose petal use extensively across Persian countries with a distinguishing scent and flavor, found in many dishes from sweet to savory, baklava, ice cream, rice, cookies, jam.
At the same time, rose water has a symbolic meaning especially in Iranian tradition and culture, it represent cleansing of all the sickness, from mind, deed or physical body, whilst in Zoroastrian ancient religion in Iran, newly guest arrived are greeted with sweet dish made of rose water and sprinkle the guest with rose water as they enter the house.
Sumac
Another staple ingredient in Persian cooking, Sumac, not widely known yet but its popularity increases, thereupon some celebrity chef use it in high end cooking, an extraordinary spice with capability to enhance the flavor of food without overpowering it.
Sumac has a pungency characteristic, uses in lieu of lemon in many dishes, very suitable as seafood marinade as well as, lamb or beef, creates an extremely sophisticated approach of salty and zest of tartness without using any salt, very good for low salt diets.
In Lebanon it is used to flavor fish, seafood and salad, in Iran and Turkey , for chicken, meatballs, kebabs and stew. In Iranian cuisine in particular, sumac is a must, there is no traditional Iranian Restaurant without Sumac on their