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The secrets of oriental flavors: herbs, spices and traditions
Oriental cuisine is much more than a simple blend of flavors... it's an art of living where each dish tells a story of family traditions, conviviality and sharing. During Ramadan, a time of meditation and family gathering, meals are precious moments when aromatic herbs play an essential role in bringing warmth, comfort and authenticity.
The essential herbs of Oriental cuisine
- Coriander: Fresh and lemony, it flavors salads, tagines and harira soups. Indispensable in Moroccan and Lebanese cuisine, it brings an intense freshness that balances the rich flavors of simmered dishes.
- Mint: Emblematic of the mint tea served to break the fast, it also refreshes tabouleh salads and light desserts. A symbol of generosity and hospitality, it invites Oriental conviviality.
- Green anise: Fragrant and slightly sweet, it is used in digestive infusions after meals. In Egypt, it often accompanies ftour for its soothing properties.
- Sage: Renowned for its digestive properties, sage adds a subtly bitter note to grilled meats and simmered dishes.
- Parsley: An essential ingredient in tabbouleh, it adds a fresh, vegetal note and a slight bitterness that balances out dishes rich in spices.
- Marjoram: Sweet and fragrant, it is often used in stews and soups for its comforting aroma.
Seeds and spices to discover
- Fenugreek: Slightly bitter and spicy, it is used to flavor traditional breads and sauces. During Ramadan, an infusion of fenugreek is drunk for its energizing benefits.
- Nigella: Nicknamed the “blessed seed” for its medicinal virtues, it adds a peppery, lemony aroma to oriental breads and spice blends.
- Saffron: The red gold of Oriental cuisine. A few pistils are all it takes to color and perfume rice dishes, desserts and infusions. A symbol of refinement, it transforms every dish into a gastronomic experience.
- Caraway: With its peppery, aniseed flavor, it is used in roasted meats and vegetables for its powerful aroma.
- Cumin: With its warm, earthy notes, this spices up couscous, tajines and legume dishes. Present in many oriental spice blends, it is synonymous with warmth and comfort.
Tastes of the Middle East
- Sumac: With its lemony acidity, it enhances fattouche salads, marinades and grilled kebabs. Highly prized in Levantine cuisine, it adds a touch of brightness to even the simplest dishes.
- Za'atar: A mixture of dried herbs (thyme, sumac, sesame), it is sprinkled on manakish (flat breads) or used as a dressing for salads. A symbol of sharing and generosity, it is often eaten for breakfast with olive oil.
- Mahaleb: Used in oriental pastries, it adds a sweet almond flavor to traditional cakes.
- Sesame: A key ingredient in tahini and halva, it adds a crunchy texture and nutty flavor to breads and desserts.
A heritage of flavors and traditions
In Oriental cuisine, aromatic herbs and spices are not just ingredients, they reflect a culture and an art of living. They bring warmth, conviviality and richness of taste, while linking generations around the table.
During Ramadan, they take on a spiritual dimension, bringing comfort and calm after a day of fasting. Whether it's a shared mint tea, a fragrant tagine or a fresh salad, they're an invitation to share and be generous.
