herbs and spices
spices:
Basic spices generaliy used in the preparation of tajines
Felfla hloua : sweet peppers
Felfla harra: hot peppers (strong)
Felfla soudania : very hot pepperS from North Africa
Senegal.
Saafrane beldi : saffron (pounded stigmaS of the flowerS)
Saafrane roumi : meadoW saffron, colouring matter.
Chkinjbir: ginger
Karta: cinnamon.
Kamoun: cumin
All these spices are used after having been ground.
Herbs:
- Chiba : absinthe, often used in tea Máádnous : parsley - Arksous : liquorice
- Nafáá : aníseed - Salmiya : sage
- Habbet hlaoua : green Spanish aniseed Jeijiane : sesame - Zaatar : thyme
- Kerouiya : carawayseeds - Louisa : verbena
- Elranj : bitter orange - Merdeddouch : marjoram
- Kasbour : coriander seeds, leaves or powder - Naána-ikama: mint
- Fliou : wild mint - Meska : gum-acacia (gum-arabic)
- Khzama : lavender - Ourka sídna Moussa: bay leaves
Ras el Hanout is a mixture of these ground spices
Qáqulla: cardamon Dar Felfell: long peppers
Bsibsa: mace Querkoub : curcuma
Gouza sahraouia maniguette Skinjbir : ginger
Gouzt Ettib : nutmeg tbzar: black pepper
Nouiouara : type of pepper Lissan ettir : truit of the ash-tree
Debbant el Hend : cantharis ZbiI ellaTdoure belladonna berries
Skinjbir bied : white ginger
Ras El Hanout is used to prepare the Mrouzia tajine Ah these spices are, of course, washed, dried and ground They are available in any Moroccan market either whole or in powdered form
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