Basak

Mahleb or Mahlab is an unusual fragrant spice made from the seeds of a small, black cherry tree that grows wild in the Mediterranean region across to Turkey. It was first used for perfumes in the Middle East and Turkey, where it later became popular as a spice for flavouring breads. The world’s major producer of mahlab is now Turkey. Mahlab is the dried kernel of a small cherry stone. Bouquet: quite sweet with notes of cherry and almond. Some describe it as resembling marzipan. Flavour: a combination of fragrant rosewater-like sweetness and a nutty and faintly bitter, but not unpleasant aftertaste. Hotness Scale: 1 Mahlab is used widely in Mediterranean countries and the Middle East, especially Turkey, in breads, biscuits and less sweet cakes and pastries. It is well worth experimenting with this unfamiliar but intriguing flavouring. One or two spoonfuls added to a rich pastry for fresh fruit flans gives them a subtle note. Simple milk puddings can be transformed with a few pinches of mahlab and Turkish rice is given its floral fragrance and interesting taste from the spice. A traditional Greek Easter bread is flavoured with mahlab and decorated with coloured eggs. Because of its fragrant character and potential for bitterness, use it sparingly, 1/2 to 1 tsp (2 – 5 ml) to 2 cups (500 ml) of flour in a recipe.

Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs". In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. In this period, women also often gave knights and warriors gifts that included thyme leaves, as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals, as it was supposed to assure passage into the next life.

The finest red pepper powder of the almost satin texture easily finds its place in almost every dish. There is no stew, paprikash, goulash, meat dish, rice dishes, sauces or cheese dishes that can have the completely full taste without this super seasoning. Apart from its sweet aroma, it is very recognizable for its carmine red colour: all the other spices have that jealousy blush when comparing to red pepper!

Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.

Sesame seeds are tiny, oil-rich seeds that grow in pods on the Sesamum indicum plant. Unhulled seeds have the outer, edible husk intact, while hulled seeds come without the husk. The hull gives the seeds a golden-brown hue. Hulled seeds have an off-white color but turn brown when roasted.

Sugar-coated chickpeas are a crunchy treat with a sweet candy coating. As a naturally rich source of protein, dietary fiber, and minerals, garbanzo beans make this a nutritious snack that satisfies both savory and sweet cravings. These tasty, pastel-colored treats are perfect for Easter and other springtime celebrations. These candy-coated chickpeas are a sweet surprise indeed.

Sumac leaves are characteristically arranged in spirals and are usually compound, though some species have simple leaves. The minute flowers have five petals and are borne in dense panicles or spikes. The fruits are red drupes and also are borne in dense upright clusters. All sumacs have a milky or resinous sap. Sumacs grow in subtropical and temperate regions throughout the world, especially in East Asia, Africa and North America. Sumacs are shrubs and small trees that can reach a height of 1–10 m (3.3–32.8 ft). The leaves are spirally arranged; they are usually pinnately compound, though some species have trifoliate or simple leaves. Sumacs propagate both by seed (spread by birds and other animals through their droppings), and by new shoots from rhizomes, forming large clonal colonies. The word 'sumac' traces its etymology from Old French sumac, from Mediaeval Latin sumach, from Arabic summaq, from Syriac summaq meaning "red".

Wheat starch is a carbohydrate found in many plants and is a common part of the human diet. Typical sources of include wheat, corn, potatoes or tapioca. It is a polysaccharide containing an abundance of glucose molecules. Whether in its original form or as one of its derivatives, starch has a variety of uses in the food and manufacturing industries.

Black cumin, also called black seed, black caraway, Roman coriander, kalonji, or fennel flower, annual plant of the ranunculus family, grown for its pungent seeds, which are used as a spice and in herbal medicine. The black cumin plant is found in southwestern Asia and parts of the Mediterranean and Africa, where it has a long history of use in diverse culinary and medicinal traditions. The seeds have an aroma similar to fennel and have a pungent flavour somewhat similar to nutmeg, though the plant is not related to either. The seeds are commonly roasted and ground as a spice and are widely used in India, the Middle East, and parts of north Africa to season curries, rice, breads, and sweet confections. Black cumin is also important in traditional medicine in many places and is an esteemed herbal remedy for a wide variety of ailments. The plant is sometimes grown as an ornamental for its attractive flowers and is closely related to love-in-a-mist, a more common ornamental.

Sugar-coated chickpeas are a crunchy treat with a sweet candy coating. As a naturally rich source of protein, dietary fiber, and minerals, garbanzo beans make this a nutritious snack that satisfies both savory and sweet cravings. These tasty, pastel-colored treats are perfect for Easter and other springtime celebrations. These candy-coated chickpeas are a sweet surprise indeed.

Sugar-coated chickpeas are a crunchy treat with a sweet candy coating. As a naturally rich source of protein, dietary fiber, and minerals, garbanzo beans make this a nutritious snack that satisfies both savory and sweet cravings. These tasty, pastel-colored treats are perfect for Easter and other springtime celebrations. These candy-coated chickpeas are a sweet surprise indeed.