Mahlab comes from the ground pits of a sour cherry called the St Lucie cherry. The “St Lucie” name comes from the Meuse Sainte-Lucie-de-Mont monastery, but the tree is actually native to western Asia. There are several different ways to spell the spice’s name, including mahalab and mahaleb; the latter is the Hebrew name for […]
Dukkah is a traditional Egyptian spice blend that has been widely used across the Middle East since the age of ancient Egypt. The name can be spelled dukkah, dukkha or even duqqa; translated from the Arabic, it means “to pound.” Traditionally, the herbs, spices and nuts used to make dukkah were pounded with a mortar […]
It should be noted that all salts can technically be considered sea salts since they all came from a sea at some point. However, the term “sea salt” is generally used for salt that is produced by evaporating water from a living ocean. This method of producing salt dates back to prehistoric times.
Coriander is made from the dried seeds of cilantro and its native regions span from southern Europe and northern Africa to southwestern Asia. The exact region from which this spice originates has not been pin-pointed and it is currently grown in many places all over the world. The culinary use of this spice dates back […]