#spice blends

[najia-cooks]

[ID: A decorative orange ceramic plate with a pyramid of green herbs and sesame seeds, topped with deep red sumac and more sesame seeds. End ID]

زعتر فلسطيني / Za'tar falastinia (Palestinian spice blend)

Za'tar (زَعْتَر; also transliterated "za'atar," "zaatar" and "zatar") is the name of a family of culinary herbs; it is also the name of a group of spice blends made by mixing these herbs with varying amounts of olive oil, sumac, salt, roasted sesame seeds, and other spices. Palestinian versions of za'tar often include caraway, aniseed, and roasted wheat alongside generous portions of sumac and sesame seeds. The resulting blend is bold, zesty, and aromatic, with a hint of floral sourness from the sumac, and notes of licorice and anise.

Za'tar is considered by Palestinians to have particular national, political, and personal importance, and exists as a symbol of both Israeli oppression and Palestinian home-making and resistance. Its major components, olive oil and wild thyme, are targeted by the settler state in large part due to their importance to ecology, identity, and trade in Palestine—settlers burn and raze Palestinian farmers' olive trees by the thousands each year. A 1977 Israeli law forbade the harvesting of wild herbs within its claimed borders, with violators of the law risking fines and confiscation, injury, and even death from shootings or land mines; in 2006, za'tar was further restricted, such that even its possession in the West Bank was met with confiscation and fines.

Despite the blanket ban on harvesting wild herbs (none of which are endangered), Arabs are the only ones to be charged and fined for the crime. Samir Naamnih calls the ban an attempt to "starve us out," given that foraging is a major source of food for many Palestinians, and that picking and selling herbs is often the sole form of income for impoverished families. Meanwhile, Israeli farmers have domesticated and farmed za'tar on expropriated Palestinian land, selling it (both the herb and the spice mixture) back to Palestinians, and later marketing it abroad as an "Israeli" blend; they thus profit from the ban on wild harvesting of the herb. This farming model, as well as the double standard regarding harvesting, refer back to an idea that Arabs are a primitive people unfit to own the land, because they did not cultivate or develop it as the settlers did (i.e., did not attempt to recreate a European landscape or European models of agriculture); colonizing and settling the land are cast as justified, and even righteous.

The importance of the ban on foraging goes beyond the economic. Raya Ziada, founder of an acroecology nonprofit based in Ramallah, noted in 2019 that "taking away access to [wild herbs] doesn't just debilitate our economy and compromise what we eat. It's symbolic." Za'tar serves variously as a symbol of Palestinians' connection to the land and to nature; of Israeli colonial dispossession and theft; of the Palestinian home ("It’s a sign of a Palestinian home that has za’tar in it"); and of resistance to the colonial regime, as many Palestinians have continued to forage herbs such as za'tar and akkoub in the decades since the 1977 ban. Resistance to oppression will continue as long as there is oppression.

Palestine Action has called for bail fund donations to aid in their storming, occupying, shutting down, and dismantling of factories and offices owned by Israeli arms manufacturer Elbit Systems. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

Za'tar (Origanum syriacum), 250g once dried (about 4 cups packed)

250g (1 2/3 cup) sesame seeds

170g (3/4 cup) Levantine sumac berries, or ground sumac (Rhus coriaria)

100g (1/2 cup) wheat berries (optional)

2 Tbsp olive oil

1 Tbsp aniseed (optional)

1/2 Tbsp caraway seeds (optional)

Levantine wild thyme (also known as Bible hyssop, Syrian oregano, and Lebanese oregano) may be purchased dried online. You may also be able to find some dried at a halal grocery store, where it will be labelled "زعتر" (za'tar) and "thym," "thyme," or "oregano." Check to make sure that what you're buying is just the herb and not the prepared mixture, which is also called "زعتر." Also ensure that what you're buying is not a product of Israel.

If you don't have access to Levantine thyme, Greek or Turkish oregano are good substitutes.

Wheat berries are the wheat kernel that is ground to produce flour. They may be available sold as "wheat berries" at a speciality health foods store. They may be omitted, or replaced with pre-ground whole wheat flour.

Instructions:

1. Harvest wild thyme and remove the stems from the leaves. Wash the leaves in a large bowl of water and pat dry; leave in a single layer in the sun for four days or so, until brittle. Skip this step if using pre-dried herbs.

2. Crumble leaves by rubbing them between the palms of your hands until they are very fine. Pass through a sieve or flour sifter into a large bowl, re-crumbling any leaves that are too coarse to get through.

Crumbling between the hands is an older method. You may also use a blender or food processor to grind the leaves.

3. Mix the sifted thyme with a drizzle of olive oil and work it between your hands until incorporated.

4. Briefly toast sumac berries, caraway seeds, and aniseed in a dry skillet over medium heat, then grind them to a fine powder in a mortar and pestle or a spice mill.

5. Toast sesame seeds in a dry skillet over medium heat, stirring constantly, until deeply golden brown.

6. (Optional) In a dry skillet on medium-low, toast wheat berries, stirring constantly, until they are deeply golden brown. Grind to a fine powder in a spice mill. If using ground flour, toast on low, stirring constantly, until browned.

Some people in the Levant bring their wheat to a local mill to be ground after toasting, as it produces a finer and more consistent texture.

7. Mix all ingredients together and work between your hands to incorporate.

Store za'tar in an airtight jar at room temperature. Mix with olive oil and use as a dipping sauce with bread.

[bouncinghedgehoglikestoeat]

[homemadequickneasy]

[shinobicyrus]

Guacamole Spice Blend:

2 tbsp lemon pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tsp cumin

1 tsp chili powder

When making guacamole, use 1/2 tsp of the mix per avocado added.

[docbe]

People starting apple cider vs pumpkin spice beef are weak, I will demolish any seasonal beverage you put in front of me without hesitation

[thummars24]

N.Thummar & Co: A Global Leader in Spice Manufacturing and Supply 

N.Thummar & Co (NTC) stands as a global leader in the food products industry, specializing in the manufacturing and supply of premium-quality spices. With a legacy of excellence and commitment to delivering superior products, NTC has become a trusted name for spices like Black Cumin, Cinnamon, Cloves, Kalonji, Star Anise, Pimento, Cumin, Turmeric, Chili, Fennel, and more. These spices are sourced, processed, and packaged with the utmost care to preserve their natural flavor and nutritional value, meeting the highest industry standards. 

A Global Leader in Spices 

N.Thummar & Co has established itself as a dominant force in the global spice market. As a leading manufacturer and supplier of spices, NTC provides a wide array of spices that enhance the flavor and aroma of dishes across the world. The company’s expertise in the spice industry, combined with its global distribution network, allows NTC to cater to a diverse clientele in different regions. 

NTC is known for its extensive range of high-quality spices. From the aromatic Cinnamon and Turmeric to the bold flavors of Black Cumin and Chili, the company ensures that all spices meet rigorous quality control measures. This has earned N.Thummar & Co a reputation for offering some of the finest spices in the market, making it a preferred spice supplier across the globe. 

Quality Control and Food Safety: A Priority 

At N.Thummar & Co, the quality of every spice is of utmost importance. The company implements stringent quality control measures to ensure that every batch of spices is safe, fresh, and flavorful. From careful selection of raw materials to thorough testing during processing and packaging, NTC follows a meticulous process to guarantee that only the highest-quality products reach customers. 

Food safety is another priority at NTC. The company adheres to international food safety standards, ensuring that all spices are free from contaminants and safe for consumption. Whether it’s Cumin, Cinnamon, or Star Anise, customers can trust that every spice from N.Thummar & Co is produced under the safest and most hygienic conditions, establishing it as a trusted manufacturer and supplier of spices worldwide. 

Innovative Spice Solutions 

NTC is not only a supplier of traditional spices, but it is also a leader in innovative spice solutions. The company’s research and development team is constantly exploring new ways to enhance spice products and meet the evolving needs of customers worldwide. From developing new spice blends to exploring more sustainable farming and packaging methods, N.Thummar & Co remains at the forefront of the spice industry. 

NTC continues to improve its spice offerings, ensuring that each product reflects the company’s commitment to innovation, flavor, and customer satisfaction. As a leading manufacturer of spices, NTC’s focus on sustainability and responsible sourcing ensures that it contributes positively to the environment and the communities from which its spices are sourced. 

Conclusion: N.Thummar & Co – Your Trusted Spice Supplier 

N.Thummar & Co continues to lead the spice industry, offering premium spices that are rich in flavor, quality, and safety. From Black Cumin to Turmeric, every spice is carefully sourced, processed, and delivered to meet the highest standards of quality. With a global network and a commitment to innovation, NTC remains a trusted manufacturer and supplier of spices for businesses seeking the finest spices to enhance their culinary offerings. 

As a leading name in the spice manufacturing industry, NTC’s focus on quality, safety, and innovation ensures it remains a top choice for customers worldwide. Whether you are looking for traditional spices like Cumin or unique offerings like Star Anise and Kalonji, N.Thummar & Co delivers excellence with every product. 

[buzzlift]

What are the interesting facts about Indian Spices?

Discover fascinating facts about Indian spices, their rich history, diverse varieties, and unique health benefits. Learn how these vibrant flavors enhance cuisines and cultures around the world.

[tilbageidanmark]

[well-wtf-is-good]

WTF should i have in my spice cabinet

Tired of flavorless food? Transform your cooking with my guide to the fundamental spices that bring warmth, complexity, and zest to meals. These are the spices no kitchen should be without. 1. Garlic When it comes to garlic, I feel that this is the most important spice to have. It can be: powder minced chopped smashed whole/roasted Using Raw garlic, Watch how you can make your own garlic…

[southernspiritnorthernheart]

[365-spicery]

Looking for Homemade Spice Blend Recipes? : Unlock Culinary Creativity

For us, creating magic in the kitchen is all about harnessing the power of spice blends. From imparting depth to stews and soups to adding a burst of flavor to grilled meats and vegetables, magic blends are the cornerstone of culinary creativity.

[najia-cooks]

[ID: An extreme close-up of ground spices in various shades of brown and orange laid out in lines on a plate. End ID]

سبع بهارات فلسطينية / Seb'a baharat falastinia (Palestinian seven-spice)

Seb'a baharat is one of a few spice blends often referred to in English simply as “baharat” (the plural of Arabic بهار / bahar, “spice”). A warm, earthy blend, it is commonly used to season meat, fish, and poultry in the Levant, Eastern Arabia, and Egypt, where recipes differ from region to region and from person to person. Common ingredients include cumin, cardamom, black pepper, nutmeg, and cinnamon.

Palestinian versions of seb'a baharat are usually dominated by allspice, black pepper, and cinnamon, giving them a pungent and sweet head; nutmeg, cloves, and cardamom provide additional warmth, while cumin and coriander often round out the blend with earthiness and a hint of florality. Ginger is also an occasional inclusion.

By the early 2010s, decades of Israeli taxation on exports and imports of non-Israeli goods had eroded Palestinian economic and culinary self-determination; Israel had instituted further blockades of the Gaza border in 2007, leading to a sharp decline in exports. Several farmers in Gaza turned to growing spices and herbs, including cumin and ginger, on their farms with the intention of finding a profitable market for them in Europe. However, frequent border closings, punitive export taxes, and Israeli shooting at Palestinian farmers who were attempting to work their land, made the plan unviable.

More recently, Palestinians have continued to work to find new ways to produce food despite shrinking access to arable land and fresh water. Resisting Israeli targeting of Palestinian food self-sufficiency is a matter, not just of subsistence and economic power, but of identity and dignity.

Today, Israel's total siege of Gaza continues as civilians run out of food, water, power, and medical supplies. Medical Aid for Palestinians (MAP) has put out an urgent call for donations to provide medical supplies to hospitals when supply lines reopen. Also contact your representatives in the USA, UK, and Canada.

Ingredients:

1 Tbsp ground allspice (6.6g; 1 Tbsp + 1 tsp allspice berries)

1/2 Tbsp ground black pepper (6.2g; 1/2 Tbsp black peppercorns)

1/2 Tbsp ground cinnamon (5.3g; 1 large stick Chinese cassia)

1 1/4 tsp ground coriander (2g; 1 1/2 tsp coriander seeds)

1 tsp ground nutmeg (1.4g; 1/2 nutmeg)

1 tsp ground cloves (2g; 1 1/4 tsp whole cloves)

1 tsp ground cardamom (scant 1/2 Tbsp pods; 2.6g just seeds)

3/4 tsp ground cumin (2.1g; scant tsp cumin seeds)

Instructions:

1. In a mortar and pestle or using the flat of a knife, roughly crush nutmeg and cinnamon.

2. In a dry skillet over medium heat, toast whole spices one at a time until each is strongly fragrant. Remove from heat and allow to cool in a single layer on a large plate.

3. Grind all spices together in a mortar and pestle or a spice mill. Pass through a sieve to remove large pieces. Store in an airtight jar in a cool, dark place.

[spicezen]

Find the antiquated specialty of Ayurvedic healing with our high quality spice and zest herb mixes. Our special mixes are painstakingly created to advance equilibrium and wellbeing in the body, psyche, and soul. From stress help to invulnerability supporting, we have a mix for your particular necessities. Experience the benefits of Ayurveda with Spice Zen's Ayurveda Blends.

[saucdlownslow]

SAUC'D LOWNSLOW

Website: https://www.saucdlownslow.com

SAUC'D LOWNSLOW is a family-owned business specializing in all-natural, freshly ground spice blends, seasonings, salts, and Mayonnaise. Founded in 2020, they focus on providing high-quality, local, and affordable products. Their range includes unique blends like The Smoked Fennel Salt, The Not Chicken, Chicken Salt, and various spice rubs. They also offer private label blending services, catering to both businesses and individuals seeking customized products. Passionate about food education, SAUC'D LOWNSLOW aims to help customers create delicious food and find value in their culinary creations.

Facebook: https://www.facebook.com/saucdlownslow

Instagram: https://www.instagram.com/saucdlownslow

Tiktok: https://www.tiktok.com/@saucdlownslow

Youtube: https://www.youtube.com/channel/UCrf6SfleJ3s9uCx9tju6LFQ/about

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[lavandamichelle]

Holiday Spice Alchemy: Crafting Homemade Christmas Seasoning Blends

As the holiday season unfolds, there’s magic in the air, and what better way to capture that essence than through your kitchen? Join me on a culinary journey as we delve into the art of “Holiday Spice Alchemy.” In this aromatic adventure, we’ll explore the world of homemade Christmas seasoning blends that promise to transform your festive dishes into culinary masterpieces. Homemade Christmas…

[sleepymccoy]

This is also a bit of a culture query, cos these are all in my house so I genuinely cook with these all (except chicken salt, that's been in my cupboard for ages)

But I'm not from the USA and most people here are, so I wonder if that's similar! Maybe your cupboard is identical to mine. Maybe we use the same stuff but call it something else. Maybe USA has a different relationship with pre mix spices and you use none of it. Maybe you've never heard of pre mix spices. I dunno. That's why I'm asking!

I use plain herbs and spices as well. Especially when making a complex meal I'll do it myself. But I use pre mixes other times, so I'm voting. Voting for a pre mix doesn't mean you don't also use paprika! If you genuinely have no pre mixes in the kitchen tho, then hell yeah, tell me!

Also, I know I haven't listed everything in the world. One, that's impossible. Two, this is a bit of a culture thing so I just checked my kitchen and used those. This selection is representative of me only

(you don't have to be from the USA to vote, obvs, we just all know that's how the results will end up. Please tell me about your spice mixes in other countries!!)

Morrison spice blend: Pepper, tumeric, ginger, cardamom, parsley, salt

Chinese five spice: Star anise, cinnamon, clove, fennel, Sichuan pepper

Chicken salt: Salt, chicken stock, garlic, paprika, pepper, onion, celery

Gluhwein gewurz: Orange peel, cinnamon, lemon peel, star anise, hibiscus, clove

Chimichurri: parsley, garlic, oregano, vinegar, chilli, salt, pepper

Za'atar: thyme, cumin, coriander, sesame seeds, sumac, salt, chilli

Garam masala: coriander, cumin, cardamom, cloves, pepper, cinnamon, nutmeg