#organic cumin seed

[organicjikaka]

Get in touch with Jikaka to get organic fennel seed. It is a popular organic fennel seed supplier in India. It processes organic foods under the guidance of organic food experts and maintains the finest processing conditions. It also provides multiple varieties of organic food and offers great discounts for you to avail of. Jikaka ensures that it delivers 100% organic fennel seed and maintains complete transparency while providing a quality-certified product. It also ascertains that the organic food that reaches you is completely pure and does not contain any preservatives.

[inayva]

Buy Organic Cumin Seeds Online - Jeera Seeds at Best Price | Premium Indian Spice

Explore premium organic cumin seeds and jeera seeds for all your culinary needs. Shop the finest cumin seeds online at competitive prices. Known for their rich aroma and health benefits, our jeera is the perfect addition to your kitchen. Whether you’re looking for white cumin seeds or the classic jeera Indian spice, we offer the best quality to enhance your dishes. Check out our cumin seeds price and enjoy convenient delivery when you buy cumin seeds or jeera online from our trusted store. Add authentic flavors to your meals with top-grade cumin seeds!

[barterinternational]

Barter International is well founded exporter of cumin seeds, coriander seeds, sesame seeds from Rajkot, Gujarat (India). Also importing drywall screws, drywall tape, self drilling screws, and potassium humate.

[om-international]

Top Cumin Seeds Exporter and Supplier in India – Om International 

Cumin seeds, known for their distinct flavor and wide range of health benefits, hold a significant place in Indian cuisine and traditional medicine. As one of the most sought-after spices worldwide, the demand for high-quality cumin seeds continues to grow. At the forefront of this supply chain is Om International, a leading exporter and supplier of premium cumin seeds from India. 

The Importance of Cumin Seeds 

Cumin seeds (Cuminum cyminum) are a staple in many cuisines, particularly in Indian, Middle Eastern, and Mediterranean dishes. They are known for their warm, earthy flavor and are used both whole and ground. Beyond their culinary uses, cumin seeds have been valued for their medicinal properties. Rich in iron, magnesium, and antioxidants, cumin seeds aid digestion, improve immunity, and support overall health. 

Why India? 

India is the largest producer and exporter of cumin seeds in the world, accounting for a significant portion of global production. The favorable climate, fertile soil, and traditional farming techniques in regions like Gujarat and Rajasthan contribute to the superior quality of Indian cumin seeds. These regions produce cumin with high essential oil content, enhancing both flavor and aroma. 

Om International: A Trusted Name in Cumin Seed Export 

Om International has established itself as a top exporter and supplier of cumin seeds from India. With a deep understanding of global market demands and a commitment to quality, the company has built a strong reputation in the spice industry. 

Quality Assurance: Om International is dedicated to providing cumin seeds of the highest quality. The seeds are sourced from trusted farmers who use organic and sustainable farming practices. Each batch undergoes stringent quality checks to ensure it meets international standards in terms of purity, flavor, and aroma. 

State-of-the-Art Processing: To maintain the integrity and quality of the cumin seeds, Om International utilizes advanced processing techniques. The seeds are cleaned, sorted, and packaged in hygienic conditions to preserve their freshness and nutritional value. The company also offers customized packaging solutions to meet the specific requirements of clients. 

Global Reach: Om International has a wide distribution network that spans across continents. The company exports cumin seeds to countries in North America, Europe, the Middle East, and Asia, catering to a diverse range of customers including wholesalers, retailers, and food manufacturers. 

Commitment to Sustainability: Sustainability is at the core of Om International’s operations. The company supports eco-friendly farming practices and ensures fair trade by working closely with local farmers. This commitment not only helps in producing high-quality cumin seeds but also contributes to the well-being of the farming communities. 

Applications of Cumin Seeds 

Cumin seeds are incredibly versatile and are used in a variety of applications: 

Culinary Uses: Cumin seeds are a key ingredient in many spice blends, such as garam masala, curry powder, and chili powder. They are also used in pickles, sauces, and soups, adding depth and warmth to dishes. 

Medicinal Uses: In traditional medicine, cumin seeds are used to treat digestive disorders, respiratory issues, and skin conditions. The seeds are also known to boost immunity and promote weight loss. 

Aromatherapy: The essential oil extracted from cumin seeds is used in aromatherapy to relieve stress and improve mental clarity. 

Conclusion 

As the top cumin seeds exporter and supplier in India, Om International continues to set benchmarks in quality, service, and sustainability. Whether you are a global wholesaler, a food manufacturer, or a retailer, partnering with Om International ensures you receive the finest cumin seeds that meet your exact needs. With a strong commitment to excellence and a focus on building long-term relationships, Om International is your trusted partner in the world of spices. 

[hind1agro-food]

[aroyan-org1]

[viral-spices]

How Organic Black Cumin Supports Immune System Health

Introduction:

In the realm of natural remedies, organic black cumin emerges as a shining star, renowned for its potent health benefits. Derived from the seeds of the Nigella sativa plant, this tiny yet mighty spice has been treasured for centuries for its medicinal properties. Let's explore how organic black cumin boosts immune system health and overall well-being.

Understanding Organic Black Cumin:

Black cumin, also known as black cumin seed or nigella seed, boasts a rich history dating back to ancient civilizations like Egypt and Mesopotamia. Its distinctive aroma and flavor make it a prized ingredient in culinary traditions around the world. Rich in essential nutrients such as vitamins B and E, as well as minerals like iron and copper, black cumin seeds offers a nutritional punch that can enhance overall health. The seeds contain potent bioactive compounds, including thymoquinone, which is attributed to many of its health benefits.

Immune-Boosting Properties:

One of the standout features of cumin seeds is its ability to support immune system function. Packed with antioxidants, including thymoquinone, it helps combat oxidative stress and free radical damage, which are known to weaken the immune system. Studies have shown that thymoquinone exhibits potent anti-inflammatory and immunomodulatory effects, making black cumin a valuable ally in promoting immune resilience. Additionally, black cumin seeds contain antimicrobial properties that can help fend off harmful pathogens and infections, further bolstering the body's defenses.

Enhancing Respiratory Health:

In addition to its immune-boosting properties, black cumin has been revered for its ability to promote respiratory health. Its anti-inflammatory and antimicrobial properties make it a valuable ally in combating respiratory conditions such as asthma, bronchitis, and allergies. Research suggests that black cumin seeds may help reduce inflammation in the airways, improve lung function, and alleviate symptoms of respiratory ailments. Furthermore, organic black cumin has been used in traditional medicine to relieve coughs and congestion, offering natural relief for respiratory discomfort.

Supporting Digestive Wellness:

A healthy immune system starts in the gut, and black cumin can play a pivotal role in supporting digestive wellness. Its carminative properties aid in digestion and relieve gastrointestinal discomfort. Moreover, cumin seed has been shown to possess anti-inflammatory effects on the gut, making it beneficial for individuals dealing with digestive issues like bloating, indigestion, and irritable bowel syndrome (IBS). Additionally, black cumin seeds oil has been used traditionally to alleviate symptoms of indigestion and promote overall digestive health. Its antimicrobial properties may also help maintain a healthy balance of gut bacteria, supporting optimal digestion and nutrient absorption.

Harnessing the Power of Organic Black Cumin:

Incorporating black cumin into your daily diet is easier than you might think. Sprinkle black cumin seeds onto salads, soups, or yogurt for a flavorful and nutritious boost. Alternatively, infuse black cumin oil into your cooking or enjoy it as a supplement for a concentrated dose of health-promoting compounds. Whether consumed as seeds, oil, or supplements, organic black cumin can be a versatile addition to your wellness routine.

Culinary Delights with Organic Black Cumin:

Aside from its medicinal properties, black cumin adds depth and flavor to a variety of dishes. Its nutty, earthy flavor profile pairs well with savory and spicy dishes, making it a popular ingredient in cuisines around the world. From curries and stews to bread and pastries, organic black cumin adds a distinctive aroma and taste that elevates any dish. Experiment with different culinary creations to experience the culinary delights of black cumin firsthand.

The Promise of Organic Black Cumin:

Black cumin seeds stands as a testament to the remarkable healing potential found in nature's bounty. From bolstering immune system health to supporting respiratory and digestive wellness, its benefits are truly extraordinary. Embrace the power of organic black cumin and experience the transformative effects it can have on your overall well-being.

Premium Quality from Kisan Agro:

For premium-quality organic black cumin seeds and products, trust Kisan Agro. We are committed to providing the finest selection of organic spices and ingredients to enhance your health and culinary experiences. Contact us at info@viralspices.com to discover the benefits of black cumin seeds and explore our range of high-quality products.

Sustainability and Ethical Sourcing:

At Kisan Agro, we prioritize sustainability and ethical sourcing practices. Our organic black cumin is sourced from trusted farmers who adhere to environmentally friendly farming methods and fair labor practices. By choosing Kisan Agro, you can support sustainable agriculture and ethical business practices while enjoying the numerous health benefits of organic black cumin seeds.

Join the Organic Black Cumin Revolution: Join us in embracing the organic black cumin revolution and prioritize your health and well-being. Incorporate black cumin seeds into your daily routine and experience the transformative effects firsthand. With Kisan Agro's premium-quality products, you can embark on a journey towards better health and vitality.

[adinathindia]

Tips for Choosing a Wholesale Supplier for Indian Spices

The world of Indian spices is a vibrant tapestry of flavors colors and aroma. It has captivated taste buds of people around the world. With the ever-increasing popularity of Indian cuisine, the demand for authentic Indian spices is completely high. If you’re looking forward to capitalizing on this trend it is very important for you to choose the right Indian spices supplier. If you want to buy Wholesale Indian Spices, you don’t have to look any further as you’re on the right page you can get all the details here.

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Organic Cumin Seed Supplier, Cumin Seed ( Jeera) Exporter in Rajkot, Gujarat, India

[organicjikaka]

What Are the Health Benefits of Organic Flax Seed from a Leading Organic Flax Seed Supplier in India?

Flax seeds are a useful ingredient added to the food items such as burgers, pancake batter, smoothies, oats, vegetable curries, etc. They are also used as a seasoning element on salads, cookies, muffins, and slices of bread. Sprinkling flax seeds on dishes adds a special nutty flavor, which makes the food extremely delicious. However, organic flax seeds from a trustworthy organic flax seed…

[exhausted-archivist]

ALT

Flora of Thedas Master List

Master list of all the flora in Thedas, mentioned or seen.

Additional notes on certain items will be listed at the bottom, for items marked with asterisks, see the key below for a brief explanation and the Game assets and Additional Notes and Trivia section at the bottom. Sources are listed at the very end and this time linked.

For other lists here are posts for: Real Plants in Thedas

Key: * - Name comes from the asset file name ** - Name not provided but identified based on the textures used on the asset. *** - See Additional Notes and Trivia.

General Flora: Flowers and Foliage

Acacia*: Black Wood*

Andraste's Grace

Ardent Blossom

Ash

Aspen

Banyan Tree*

Barbwood

Beech Tree

Belladonna

Birch: White Birch*

Blackthorn

Bluebell

Borage

Boswellia

Boxwood*

Buttercup

Cactus: Pear Cactus*

Cattail*

Cedar: Red Cedar

Chicory

Clover: Forest Clover*

Coleus**

Cosmos

Cotton

Crape Myrtle

Cypress: Italian Cypress*, Topiary Cypress*

Daffodil

Daisy: Marguerite

Dandelion

Dog-rose

Dogwood*

Elephant Ear*

Elm

Fade Berry*

Felicidus Aria

Fern: Red Fern*, Sword Fern*

Fir

Flax

Foxleaf*

Frangipani

Gorse

Harlot's Blush

Hawthorn

Hay

Hemp

Hensbane

Hero Tree*

Hollyhock

Honeysuckle

Iris

Ironbark

Ironwood***

Itchweed

Ivy

Jasmin

Larch

Lichen: Glowing Lichen

Lilac

Lily: Calla Lily**, Water Lily

Lotus

Maple

Marigold

Moss: Oakmoss, Redmoss, Tree-Moss

Nightshade

Northern Prickleweed

Oak: Serault Oak

Orchid

Palm Tree: Curly Palm*, Fan Palm*

Pansy

Peony

Pine: Chir Pine*, Stone Pine

Ponga Tree*

Poppy

Prickle-burrs

Redwood*

Rose: Climbing Rose

Rowan

Sandalwood

Seaweed

Snapdragon

Spruce

Sugar Cane

Sundew

Sunflower

Sylvanwood

Tahanis

Thistle

Trex*

Trullium

Vasanthum

Violet

Walnut: Black Walnut

Waterweed*

Wilds Flower

Willow

Witchhazel*

Wysteria

Yew

Fruits

Apple: Applewood Apple, Green Apple, Golden Apple, Red Apple

Apricot

Banana

Berries: Blackberry, Blueberry, Bramble Berry, Cranberry, Elderberry, Raspberry, Strawberry

Cherry

Citron

Coco, Chocolate

Coconut

Coffee

Currants: Black Currant

Fig

Grape

Lemon

Lime

Melon

Nuts: Almonds, Chestnut, Hognut, Peanuts

Olives

Orange: Sweet Orange

Palm Fruit: Date

Passion Fruit

Peach

Pear: Bradford Pear*

Plum

Pomegranate

Grains

Barley

Oats

Rice

Ryott

Wheat

Vegetables

Artichoke

Beans: Bush Bean, Green Bean, Pale Bean, White Bean

Beets

Bell Peppers: Red Bell Peppers

Cabbage

Capers

Carrot

Celery

Chive

Corn

Cucumber

Daikon Radish*

Eggplant

Fennel

Onion: Red Onion, Sweet Onion, White Onion

Pea

Peppers: Antivan Pepper, Green Pepper, Hot Pepper, Hot Red Pepper, Sweet Pepper

Potato

Radish

Spinach

Squash: Baby Pumpkin, Marrow Squash, Pumpkin, String Squash

Tomato

Turnip

Fungus of Thedas

Deep Mushrooms

Bleeding Russula

Blightcap

Blighted Morel

Brimstone Mushroom

Deep Mushroom

Destroying Spirit

Ghoul's Mushroom

Unnamed Mushroom Ortan Thaig

Surface Mushrooms

Beetle Spore

Drakevein

Field Mushroom

Gasbloom*

Sponge Root***

Toadstool

Truffle

Morel***

Unnamed Glowing Mushroom***

Unnamed Mushroom***

Spices

Allspice

Antivan Cord-Seed

Cardamom

Cinnamon

Clove

Cumin, Cumin Seed

Dill, Dill Seed

Juniper

Licorice

Mace

Mustard

Nutmeg

Pepper: Black Pepper

Peppercorn: Black Peppercorn

Saffron

Vanilla

ALT

Herbs of Thedas

Herbs count as anything that Dragon Age has classified as an herb (whether technically correct or not), plants that are used as herbs in real life. These do not include mushrooms, fungi, or deep mushrooms simply for ease of organization.

Amrita Vein

Andraste's Mantle

Arbor Blessing

Basil

Bay

Catsbane

Crystal Grace

Deathroot: Arcanist Deathroot, Lunatic's Deathroot

Dragonthorn

Elfroot/Canavaris: Bitter Elfroot, Gossamer Elfroot, Royal Elfroot

Embrium: Dark Embrium, Salubrious Embrium

Felandaris

Foxite

Garlic

Ghoul's Beard

Ginger

Heatherum

Lavender

Lotus: Black Lotus, Blood Lotus, Dawn Lotus

Madcap

Mint: Anderfel's Mint, Foxmint, Peppermint

Mintroot - Not a true mint based on its description and the fact that it grows on trees.

Oregano

Parsley

Prophet's Laurel

Rashvine

Rashvine Nettle

Redleaf

Rosemary

Sage

Spindleweed: Verdant Spindleweed

Stripweed

Thyme

Vandal Aria

Winterberry***

Witherstalk

Star Anise

Wormwood

Wormroot***

Game Assets Notes

These are plants shown in Dragon Age but aren't named in universe, just in their model files or through identification of the textures. Since most filler plant textures are just that of real world plants.

**NOTE:** When I mention they are not the known name of any plant, this comes with the caveat of being popular common names. Common names are highly variable and inconsistent. They depend on regional knowledge and association. Some travel farther than others. Common names are also not reliable identifiers.

Acacia: Black Wood ~ Note: Black Wood is a type of acacia. Both acacia and black wood are named assets.

Artichoke ~ Note: Identification comes from asset name, the artichoke flower is used as ornamentation of a box.

Banyan Tree

Boxwood ~ A type of shrub, identification comes from asset name.

Bradford Pear ~ Their fruits are edible, however their flowers are known to emit a smell akin to rotting meat. Identification comes from asset name.

Calla Lily ~ Note: Not named but identified by the texture used. It is seen in Val Royeaux planters.

Cattail ~ Note: Seen through out DAO and DAI, identification comes from asset name.

Coleus ~ Note: Not named but identified by the texture used. It is seen in Val Royeaux planters and in the Frostback Basin.

Crape Myrtle

Cypress: Italian Cypress, Topiary Cypress ~ Note: In terms of the Italian Cypress, in world it wouldl likely be called the "Antivan Cypress" given that Antiva is pulling from Italian culture, food, environments, and other inspirational elements. Cypress is a plant that is named in canon.

Daikon Radish ~ Note: Found on Dennet's farm, identification comes from asset name.

Dogwood

Elephant Ear ~ Note: Foliage found in the Frostback Basin, identification comes from asset name.

Fade Berry

Fern: Red Fern, Sword Fern ~ Note: The red fern isn't a real plant and therefore can be considered unique to Thedas. In contrast the sword fern is a real plant. Identification comes from the asset name for both of these ferns.

Forest Clover

Foxleaf ~ Note: This is another plant that is not real, no plant has this common name as far as I could find.

Gasbloom ~ Note: Seen in the Arbor Wilds, the Frostback Basin some elven ruins, and the elven ruins of multiplayer levels. Their identification comes from the asset name. There are two versions of the texture the "fixed" version is used in JoH dlc and thus explains the difference in appearance. This is not the name of a known mushroom.

Hero Tree

Palm: Curly Palm, Fan Palm ~ Note: Both palms are seen in the Frostback Basin, both are identified by their named assets.

Pear Cactus ~ Note: Found in the Frostback Basin, identification comes from the asset name.

Pine: Chir Pine

Ponga Tree ~ Note: Also known as the 'Tree Fern'. This is the tree you see in Val Royeaux garden as coming from Par Vollen, and throughout the Arbor Wilds.

Redwood ~ Note: Identified by the name of the file asset. Found in the Winter Palace, Exalted Plains, and on multiplayer maps.

Snapdragon

Trex

Waterweed ~ Note: In real life this is an entire genus not one particular plant. Though the six plants in this genus do share the common name of waterweed.

White Birch

Witchhazel

Additional Notes and Trivia

Ironwood - Unclear if this is an alternative name, the actual name of the plant, or both.

Morel - This mushroom is inferred due to the existence of Blighted Morel. However it is not explicitly specified there is a non-blighted morel.

Sponge Root - Though canonical as it is mentioned and shown in World of Thedas vol. 2 on pg. 138 with a collection of deep mushroom and surface mushroom illustrations. This mushroom was cut twice from Inquisition. It was cut from the base game as a craftable, it had a much different appearance from its final design, and then it was cut again from Trespasser. It does however still make an appearance in Inquisition as the inventory icon for Crystal Grace.

Unnamed Glowing Mushroom Is mentioned in multiplayer when there are two Lukas playing.

Unnamed Mushroom These brown mushrooms are seen in the Fallow Mire and the Frostback Basin. They are shown in two different sizes ranging from shorter than a dwarf to taller than one.

There is one unlisted mushroom, its assets is named "red mushroom" and thus is identified by textures. These is not a canon name but is included for completeness. Amanita Muscaria: More commonly know as fly agaric or fly amanita, the red top with white spots is an iconic in its imagery. You will find large swaths of these mushrooms in the Frostback Basin. Their assets is named "Red Mushroom".

Winterberry is a real plant. However, from what we see in DA2, it does not the same as the plant we have in the real world, just a shared common name.

Wormroot is another real plant name. However, due to the description in The Calling, it does not seem to be the same plant. In The Calling it is used to treat the venom of a giant spider. The real world plant is used to treat parasites in the gut and does not seem to hold any shared uses in folk lore, folk medicine, or western medicine practices.

Sources

Dragon Age Origins + DLCs Dragon Age 2 Dragon Age Last Court Dragon Age Inquisition + DLCs Dragon Age TTRPG Core Rulebook Dragon Age TTRPG Blood of Ferelden Dragon Age TTRPG: Creatures of Thedas: Wyvern

World of Thedas Vol. 1 and Vol. 2 Dragon Age: The Stolen Throne Dragon Age: The Calling Dragon Age: The Masked Empire Dragon Age: Last Flight Dragon Age: Tevinter Nights Short Story: Paying the Ferryman Short Story: Riddle in the Truth Short Story: The Wake

Origins Andraste's Grace Codex: The Bercillian Forest Codex: Falon'Din: Friend of the Dead, the Guide Codex: Feast Day Fish Codex: The History of Soldier's Peak: Chapter 3 Codex: Ironbark Codex: A Note from the Honnleath Village Council Codex: Sylaise: The Hearthkeeper Codex: Sylvan Codex: A Tattered Shopping List Item: Concentrator Agent Item: Deep Mushroom Item: Figurine Item: Madcap Bulb Item: Rare Antivan Brandy Item: Rashvine Nettle Item: Spirit Charm Item: Spirit Cord Item: Sugar Cake Item: Swift Salve Item: West Hill Brandy Item: Wilds Flower

DA 2 Ambrosia Bianca (Crossbow) Ironwood Clearing Codex: Deathroot Codex: Deep Mushroom Codex: Embrium Codex: Felandaris Codex: The Hedge Witch Codex: Spindleweed Item: Carved Ironwood Buttons Item: Harlot's Blush Quest: Hard to Stomach Quest: The Long Road Quest: Tranquility Weapon: The Celebrant Weapon: Ironwood Shield Weapon: Ironwood Warblade

Inquisition Codex: Amrita Vein Codex: Arbor Blessing Codex: Avvar Cuisine Codex: Black Lotus Codex: Blood Lotus Codex: Bottles of Thedas Codex: Crystal Grace Codex: Elfroot Codex: Ghoul's Beard Codex: The Girl in Red Crossing Codex: Hard in Hightown Chapter 7 Codex: Hard in Hightown Chapter 10 Codex: Mediations and Odes to Bees Codex: Notes on Palace Guests Codex: The Orlesian Civil War Codex: Prophet's Laurel Codex: Rashvine Codex: Rashvine Nettle Codex: Vandal Aria Codex: Vivienne's Alchemy Notes Codex: Waterlogged Diary Codex: Witherstalk Note: Betta's Traveling Journal Note: Carta Note on Security Note: Field Notes Note: The Gilded Horn's Drink List Note: Knight-Captain's Orders Note: Love Letter Note: A Note from Skyhold's Kitchens Note: A Note from Skyhold's Kitchens, Again War Table: The Dance with the Dowager: The Allemande Item: Ardent Blossom

Last Court The Abbess' Road The Anchoress Arrival of the Divine The Feast is Ending Fires Flames of Freedom Good Neighbors Heartwood Feast The Hounds The Lord of the Wood Comes a-Calling The Purveyor of Teas Road and River A Swift Stream Thieves! Unofficial Meeting

Want to support this blog? Check out my ko-fi!

[ravioliwings]

Palestinian Recipes from The Immigrant Cookbook by Leyla Moushabeck

Full page transcripts under the cut:

Recipe #1: Reem's Muhammara

Photo Credit: Jung Fitzpatrick Photography and Ricarius Photography

"Muhammara is my homecoming. I discovered this addicting dip as an adult and fell in love with it when I went back to Syria in 2010. At the time, I was soul-searching in my father's homeland and started to open my eyes to all the richness of my Syrian identity, particularly through the food and hospitality. Up until then I was only exposed to my mother's Lebanese and Palestinian cooking and wasn't well-versed in Syrian food. In every home in Syria, my family would serve multiple mezze dips with dinner and muhammara was always a centerpiece. It has the perfect combination of tangy, nutty, and spicy flavors. And it looks beautiful on a dinner spread. I began to feature it at my farmers' markets and catering, and it became an instant hit. Now it is a staple in my restaurant and represents my Syrian pride. Look for Aleppo pepper and pomegranate molasses in Middle Eastern or specialty grocery stores, and you can easily halve or double this recipe to suit your needs. Serve with your favorite bread."

Makes 4 cups (2 lb / 1 kg)

Ingredients:

2 1/2 lb (1.2 kg) red bell peppers (7 large)

2 1/2 cups (9 oz / 250 g) walnut halves

1 cup (2 oz / 60 g) panko breadcrumbs

2 tablespoons pomegranate molasses

1 tablespoon lemon juice

3-4 garlic cloves

1 teaspoon cumin

1 tablespoon Aleppo pepper flakes

1 teaspoon salt

1/3 cup (75 ml) extra virgin olive oil

Pomegranate seeds, walnuts, or chopped parsley, to garnish optional)

Directions:

Preheat your oven to 400F (200C). Line a baking sheet with parchment paper and place the peppers on it. Roast until the skins are charred, about 30 minutes, turning them over once or twice. Transfer to a sealable bag, or a bowl covered with plastic wrap, and set aside until cool enough to handle. Tear them open, remove the stem and seeds, and peel the skins.

Working in batches, if necessary, combine the walnuts and breadcrumbs in a food processor, and process to a cornmeal-like texture. Add the roasted peppers, pomegranate molasses, lemon juice, garlic, cumin, Aleppo pepper, and salt, and pulse until smooth, turning off the machine and scraping down the sides of the bowl from time to time.

With the processor running, slowly add the olive oil, and blend until the oil is completely incorporated. Taste and add salt, if needed.

Garnish as desired and serve chilled or at room temperature.

"Reem Assil is the chef and founder of Reem's in Oakland, California. Reem's was founded with a passion for the flavors of Arab street-corner bakeries and the vibrant communities where they're located. Growing up in a Palestinian-Syrian household, Reem was surrounded by the aromas and tastes of food from her homeland and the connections they evoked of her heritage, family, and community. Before dedicating herself to a culinary career, Reem worked for a decade as a community and labor organizer, and brings the warmth of community to all her events. In 2017, she graduated from La Cocina, a competitive food business incubator program focusing on immigrant women."

Recipe #2: Gazan Hot Tomato And Dill Salad

Dagga (Salata Ghazawiyya)

Photo Credit: Ricarius Photography

"This is the most frequently served salad in Gaza, with a hot ite that makes it a fantastic accompaniment to meaty stews or rice dishes. Dagga, which is a variation of the work meaning "pounded" in Arabic, is commonly scooped up with Arabic bread, and has a consistency similar to that of a Mexican salsa. This dish must be made in a mortar and pestle with a rough interior (in Gaza, a zibdiya). Don't bother using a food processor!

Though she herself was of mixed Circassian and Kurdish-Damascene ancestry, my late maternal grandmother, il-Sitt Laila, as she was endearingly known, was fond of this classic, and used to refer to it as "the centerpiece of the Gazan table." It was probably the first recipe I learned from my mother, who often tasked us young children with the rhythmic exercise of mashing garlic.

Dagga is one of those recipes you are likely to find Gazan Palestinians making the world over, probably in a zibdiya they've inherited, a great source of pride. The original mortars are extremely hard to come by due to constant closures. They are fashioned from the rich, red clay in Gaza, and a constant reminder that though we may be thousands of miles (and often an unattainable reality) away, we have a part of that earth with us, and we can taste home wherever we go.

You can substitute 1 tablespoon dill seeds for the fresh dill and 2 tablespoons finely chopped onions for the garlic. The dill seeds should be ground in the mortar thoroughly in a circular motion along with some of the salt, before adding the onions and proceeding with the recipe."

Serves 4

Ingredients:

2 garlic cloves, peeled

1/2 teaspoon salt

2-3 hot green chili peppers, such as jalapeno or serrano

1/4 cup (1/2 oz / 15 g) finely chopped dill

3 ripe medium tomatoes, coarsely chiopped

Juice of 1/2 lemon

Extra virgin olive oil

Arabic flatbread or pita, to serve

Directions:

Using a large mortar and pestle, mash garlic and salt to a paste. Coarsely chop up the chili peppers, removing some of the membranes if you prefer less heat. Add the peppers to the mortar and crush until tender. Stir in the dill. Using circular motion, grind the dill until fragrant.

Add the tomatoes and pound until salad reaches a thick salsa-like consistency. Transfer to a serving dish, stir in the lemon juice, and then mix the entire salad well and even out the top with the back of a spoon. Drench the top with a rich olive oil, but don't stir it in.

Serve with Arabic flatbread on the side for scooping it up.

"Laila El-Haddad is a Maryland-based freelance journalist, documentarian, and cookbook author. She is the author of The Gaza Kitchen: A Palestinian Culinary Journey. She frequently writes on the intersection of food and politics and she is currently working on a book about the history of Islam in America, as told through food."

Recipe #3: Baked Fish Kibbeh

Kibbet Samak

Photo Credit: Ricarius Photography

"Growing up in Nazareth, we seldom ate red meat on Friday. The cafeteria at my elementary school would frequently serve mujaddara (lentil pilaf), which grew monotonous week after week. After school, my cousin Aida would take me to her house where my aunt Um Sami would feed us her delicious fish kibbeh. Hers was the only other cooking my mother really respected. And since Um Sami was on a first-name basis with the local fisherman, she always used the freshest catch.

A few summers ago, my family and I were on our annual deep-sea fishing trip to Montauk Point, New York, and as is our custom, we caught and enormous amount of fish. When I was trying to figure out creative ways to use it all, my aunt's recipe came to mind. It is a wonderful dish for a party, and this recipe can be easily doubled. It it best served with fattoush."

Serves 6 to 8

Ingredients:

SEASONING

1 tablespoon saly

1 1/2 tablespoon allspice

1 1/2 teaspoons cumin

1 1/2 teaspoons ground black pepper

1/4 teaspoon cinnamon

Pinch nutmeg

3/4 teaspoon dried marjoram

Zest of 1/2 lemon

Zest of 1/2 lime

Zest of 1/2 orange

SHELL

1 1/2 cups (8 oz / 225 g) extra-fine bulgur (size 0)

1/2 small white onion, coarsely chopped

1 1/2 lb (700 g) skinless grouper fillet or other firm white fish, cut into chunks

1 tablespoon hot pepper paste (optional)

STUFFING

1 1/2 (700 g) skinless striped bass fillet or other flaky white fish cut into 1 inch (2 cm) pieces

Salt

1/2 cup (120 ml) vegetable oil

1/4 cup (60 ml) olive oil, plus more for oiling

2 medium white onions, diced

2 shallots, diced

1/2 cup (1 oz / 30 g) chopped cilantro, plus more to garnish

1 tablespoon pomegranate or grape molasses or citrus juice

1 1/2 tablespoons lemon juice

1/2 cup (1 3/4 oz / 50 g) slivered almonds, toasted or fried, plus a few more to garnish

1/4 cup (1 1/2 oz / 40 g) pine nuts, toasted or fried

Directions:

Combine the spices and zest for the seasoning. Divide the mixture in half; half will be for your shell, and half for the stuffing.

Next, make the shell: Place the bulgur in a large bowl and add enough water to cover the bulgur by 1/4 inch (6 mm). Set aside until it absorbs the water, about 30 minutes.

Place the onions in the bowl of a food processor and process until very finely chopped. Remove and set aside. Place the grouper in the food processor and process to the consistency of a paste. In a large bowl, combine the onion, fish, and plumped bulgur. Mix in the hot pepper paste, and the spice-zest mixture you set aside for the shell.

Prepare a bowl of ice water. Dipping your hands in the ice water to prevent sticking, knead the mixture between your palms until it becomes dough-like. Cover and refrigerate.

Next, make the stuffing: Sprinkle 1/4 teaspoon of the spice mixture onto the fish with a small pinch of salt. Heat the vegetable oil in a large, heavy-bottomed saucepan over high heat. Fry the fish in batches, gently turning occasionally, until lightly browned on all sides, approximately 8 minutes. Transfer the cooked fish to a plate lined with paper towels.

Pour out the vegetable oil. In the same pan, heat the olive oil over medium heat. Saute the onions and shallots, stirring, until they are translucent and lightly browned, about 15 minutes. Add the cilantro and cook, stirring, for 2 to 3 more minutes. Add the fried fish, molasses, lemon juice, toasted nuts, and remaining spice mixture. Stir well, remove from the heat, and taste, adding salt, if needed. Allow to cool to room temperature.

Preheat the oven to 350F (180C). Coat a 13 inch by 9 inch (33 cm by 23 cm) glass or ceramic oven fish with 1 to 2 tablespoons olive oil. Remove the shell from the refrigerator and divide into halves. Use one batch to evenly line the bottom and sides of the baking dish. Evenly spread the stuffing on top of the shell. Spread the remaining shell paste over the top, pressing it with cold damp hands to level and seal the edges. Use a knife to score just the top layer into portions. Additional designed can be carved into each portion (usually rectangles or triangles).

Bake until cooked through and golden brown, 30 to 40 minutes. Remove from the oven and let cool for 15 minutes before serving, so the portions hold their shape. Garnish with chopped cilantro and almonds, if desired.

"Rawa Bishara is a chef and co-owner of Tanoreen restaurant in Bay Ridge, Brooklyn. She emigrated from her hometown in Nazareth to New York 40 years ago. She is the author of Olives, Lemons & Za'atar, published in 2014. Her second cookbook will be released in 2018."