Hawaij I' Morok

Copy Link

Hawaij I’ Morok The Chicken Soup Manifesto fromStew - Serves 4 by Jenn Louis 3 tablespoons chicken fat or vegetable oil 3 carrots, cut into 1 cm (1⁄2 in) pieces 2 small onions, cut into 1 cm (1⁄2 in) cubes 2 celery ribs (stalks), cut into 1 cm (1⁄2 in) pieces 5 garlic cloves, lightly crushed 3 tablespoons Hawaij Spice (see below), or more to taste 1.9 liters (64 fl oz/8 cups) water or Chicken Stock ) 1⁄2 bunch parsley, leaves and stems roughly chopped 1⁄2 bunch cilantro (coriander), leaves and stems roughly chopped 900 g (2 lb) boneless, skinless chicken thighs (see below6 small potatoes, peeled and cut into 2.5 cm (1 in) pieces This is the Sabbath chicken stew for Yemenite Jews. Chicken is braised slowly in a rich and aromatic broth, with potatoes, carrots, celery and herbs. It is warm, aromatic and satisfying. As most Yemenite Jews live in Israel, this soup is now inextricably linked to the Jews of Israel and the diaspora. Heat the chicken fat or oil in a large pot over a medium–high heat. Add the carrots, onions, celery and garlic and sauté for 3– 6 minutes until the onions are translucent. Add the hawaij and stir to combine. Add the water or stock, parsley and cilantro and bring to a gentle simmer. Once the water begins to simmer, skim off the fat and other foamy impurities from the surface. Add the chicken and simmer over a medium heat for 30 minutes, or until the chicken is tender and easily shreds. Add the potatoes 10 minutes before the chicken is cooked. When the chicken is tender, season with salt to taste. Hawaij Spice Mix - Serves 4 11⁄2 tablespoons black peppercorns 1 tablespoon, plus 1 teaspoon cumin seeds 1 tablespoon green cardamom pods 1 tablespoon caraway seeds 1 tablespoon coriander seeds 2 1⁄2 teaspoons celery seeds 1 teaspoon cloves 1 3⁄4 teaspoon ground cinnamon 20 g (3⁄4 oz/3 tablespoons) grou nd turmeric 20 g (3⁄4 oz) fine sea salt There are two completely different hawaij spice mixtures, both hailing from Yemenite cuisine: one for soup and one for coffee. The soup mixture is also used in stews, curry-style dishes, rice and vegetable dishes, and even as a barbecue rub. Basically, it consists of cumin, black pepper, turmeric and cardamom. More elaborate versions may also contain cloves, caraway, nutmeg, saffron, coriander and ground dried onions. C ombine the black peppercorns, cumin, cardamom, caraway, coriander, celery seeds and cloves in a heavy-bottomed frying pan over a very low heat and toast for 10 minutes, or until fragrant and golden. Be very careful not to blacken or burn the spices. Remove from the heat and leave to cool completely. Grind the spices finely in a spice grinder, then add the remaining ingredients and sift through a fine-mesh sieve. Store the blend in an airtight container for up to 1 month. .

Recommended publications

Shaya- an Odyssey of Food

Sivan / Tammuz 5779 Berkshire Jewish Voice • jewishberkshires.org Page 21 BERKSHIRE JEWISH VOICES Traveling with Jewish Taste Shaya: An Odyssey of Food, My Journey Back to Israel By Carol Goodman Kaufman Although his eponymously named book mainly because I happened to have all the purportedly brings chef Alon Shaya back to ingredients in the house that day. But, for his roots in Israel, most of the recipes in it all the flavorful ingredients called for (cin- come from every place else he has worked. And namon, pistachios, dried cherries), I found Shaya doesn’t set up his cookbook in the usual these biscotti-like cookies surprisingly lack- manner, starting with appetizers and proceed- ing in flavor. Perhaps the addition of almond ing through soups, salads, entrees, and des- extract would provide the much-needed serts. No, he takes us along with him as he has punch. traveled the world, cooking in places as diverse as Italy and New Orleans. It’s only in the last chapters that he finally comes home to Israel. Be forewarned: There’s a lot of treyf in this book (e.g., Kugel in Crisis, made with 10 ounces of bacon). Luckily, there were enough recipes to sample in order to do a decent review. Despite the unusual plan of the book, I started with appetizers, and chose one that Shaya says reminds him of his grandmother. Lutenitsa is a Bulgarian relish Za’atar Toad in the Hole made of tomatoes and roasted eggplants and peppers. Often served as part of a Serves 4 mezze platter, this recipe calls for only eight ingredients, but the eggplant and peppers all need to be charred to within an inch of their lives.
Product Catalog

Product Catalog Bazaar Spices at Union Market 1309 5th Street NE Washington, DC 20002 202-379-2907 Bazaar Spices at Atlantic Plumbing 2130 8th Street NW Washington, DC 20001 202-379-2907 [email protected] | [email protected] www.bazaarspices.com www.facebook.com/bazaarspices | www.twitter.com/bazaarspices www.instagram.com/bazaarspices | www.pinterest.com/bazaarspices SPICY DC BLOG www.spicydc.com 1 Bazaar Spice|1309 5th Street NE, Washington, DC | 202-379-2907 | www.bazaarspices.com TABLE OF CONTENTS Who We Are We are Ivan and Monica, the owners of Bazaar Spices. We have lived in the District of Columbia for over 10 years. We left the Who We Are ....................................................................................... 2 corporate and nonprofit worlds to pursue our entrepreneurial dreams. Witnessing how local markets contribute to the fabric of a What We Do ....................................................................................... 3 community and how the spice and herb shop, alongside the butcher Why Bazaar Spices ............................................................................. 3 and the baker, forms the foundation of these markets; we were inspired to launch Bazaar Spices. What’s the Difference ........................................................................ 3 Product Categories ............................................................................. 4 Being fortunate to have had the opportunity to visit markets in the four corners of the world, we gained a deep understanding
The Hybrid Model Read It and Eat It: Fall/Winter Spice Exploration

Read It and Eat It: The Hybrid Model Original Program: We would get together every 6 weeks in person to talk about a particular chef or cuisine. Everyone who came to the meeting would bring a dish they had made from the book selection and we would all eat and chat about what we liked, didn't like, or changed. Now: Read It and Eat It is a Take and Make program where patrons register to receive a packet of spices. These spices are packages up and made available for pick up along with an informational sheet. All registered patrons are then automatically registered for our virtual meetings. These meetings are optional, but a lot of fun. Additional Info: Cost: around $100 per season (we meet about once a month now) spices (this can be what creates variation in cost) souce: www.theheadnut.com plastic envelopes Questions? Feel free to contact me: Sarah Ward, [email protected] Read It and Eat It: Fall/Winter Spice Exploration Virtual Meetings (all start at 7pm): October 29th: Ground Sumac November 19th: Turmeric December 17th: Harissa January 21st: Hawaij February 25th: Fennel By registering for the spice pick up you have already been registered for the virtual meetings. You should have received a confirmation email, if you did not please check in with Sarah, [email protected]. You will get an automatic event reminder two days before and Sarah will email everyone the log in information for the virtual meeting separately. Read It and Eat It: Fall/Winter Spice Exploration October 29th: Ground Sumac Region of origin: Middle East Uses: Sumac is a versatile seasoning that adds a bright red color and a tartness, similar to lemon juice, to a dish.
Love Spices, Kitchen Bingo Myfreebingocards.Com

Love Spices, Kitchen Bingo myfreebingocards.com Safety First! Before you print all your bingo cards, please print a test page to check they come out the right size and color. Your bingo cards start on Page 3 of this PDF. If your bingo cards have words then please check the spelling carefully. If you need to make any changes go to mfbc.us/e/zctn5 Play Once you've checked they are printing correctly, print off your bingo cards and start playing! On the next page you will find the "Bingo Caller's Card" - this is used to call the bingo and keep track of which words have been called. Your bingo cards start on Page 3. Virtual Bingo Please do not try to split this PDF into individual bingo cards to send out to players. We have tools on our site to send out links to individual bingo cards. For help go to myfreebingocards.com/virtual-bingo. Help If you're having trouble printing your bingo cards or using the bingo card generator then please go to https://myfreebingocards.com/faq where you will find solutions to most common problems. Share Pin these bingo cards on Pinterest, share on Facebook, or post this link: mfbc.us/s/zctn5 Edit and Create To add more words or make changes to this set of bingo cards go to mfbc.us/e/zctn5 Go to myfreebingocards.com/bingo-card-generator to create a new set of bingo cards. Legal The terms of use for these printable bingo cards can be found at myfreebingocards.com/terms.
Cardamom Benefits & Information

Herbwisdom.com Newsletter Home A-Z Herb List Cardamom Categories Popular Herbs Disclaimer / Terms of use Home / All Herbs / Cardamom About this website JUMP TO: RELATED HERBS | COMMENTS Contact us Cardamom Benefits Cardamom is well known as a spice used in Indian cooking, and is one of the primary constituents of Garam Masala. What many people don’t realize is that cardamom is also medicinal, and helps relieve digestive problems induced by garlic and onion, making it more than merely an aromatic addition to the stomach-challenging cuisine it accompanies. Cardamom is considered one of the most valuable spices in the world due to its rich aroma and therapeutic properties. Origins Many varieties of cardamom exist, but there are two genera which include cardamom plants. The first, known scientifically as Ellataria and commonly referred to as green or true cardamom, is found mainly in India. Cardamom grown in Asia is part of the genus Amomum, and goes by an assortment of common names, such as brown cardamom, Java cardamom, Bengal cardamom, Kravan, white cardamom, Siamese cardamom, and red cardamom. Both Ellataria and Amomum are part if the Ginger family (Zingiberaceae). Cultivation Cardamom is farmed in only a few places in the world, including Sri Lanka, China, Laos, Nepal, Vietnam, pockets of India, and Guatemala. It grows uncultivated more rarely, limited to the rich, dense soils of certain South Asian forests. Despite these limitations, the ground seeds of cardamom, as well as intact seeds often within pods, are widely available for purchase. As a member of the ginger family, cardamom grows perennially and produces vast, fleshy root structures known as rhizomes.
Cardamom Ginger Quinoa Bowl.Indd

Cardamom Ginger Quinoa Bowl Servings: 4 Prep: 5 minutes Cook: 15 minutes Ready: 20 minutes Ingredients 1 cup dry quinoa Adding spices to your meals 2 cup water ½ tsp ground ginger Herbs and spices are a great way to enhance ½ tsp ground cardamom flavor, color, and aroma tsp kosher salt Basil – Slightly peppery, hint of sweetness, 1 ½ cups plain Greek yogurt traces of mint & clove 2 tsp honey, optional Cardamom – Warm, aromatic spice. Often used 1 cup blueberries, blackberries, with cinnamon and ginger raspberries or strawberries ½ cup unsalted, raw almonds, Curry – A blend of spices including turmeric, chopped coriander, cumin and red pepper What you’ll need medium measuring measuring saucepan spoons cups & lid Nutrition Facts Cardamom Ginger Quinoa Bowl Servings 4 Amount Per Serving Instructions _____________________________ Calories 317 _____________________________ 1. Heat a sauce pan on medium/low heat, once the pan is hot to the touch, add the ground ginger (½ tsp) and cardamom (½ tsp), stirring. % Daily Value _____________________________ Once spices become aromatic, about 30 seconds, add quinoa Total Fat 10.4g 13% (1 cup), continue stirring another 30 seconds. _____________________________ Saturated Fat 1.9g 9% 2. Add water (2 cups) and salt ( tsp). Bring to a boil, reduce heat to low _____________________________ and cover. Cholesterol 6mg 2% _____________________________ 3. Cook for 15 minutes and set aside. Option: This can be made Sodium 108mg 5% _____________________________ ahead and chilled. Total Carbohydrate 39.9g 14% _____________________________ 4. To serve, evenly distribute quinoa into 4 bowls/containers. Top Dietary Fiber 6.5g 23% with yogurt (1 ½ cups), honey (2 tsp), berries (1 cup) and almonds.
Za'atar-Spiced Beet Dip with Goat Cheese by Adapted by Laura and Alan Rabishaw, Inspired by YOTAM OTTOLENGHI

Za'atar-Spiced Beet Dip with Goat Cheese By Adapted by Laura and Alan Rabishaw, inspired by YOTAM OTTOLENGHI Ingredients 4 medium beets (approximately 1 lb), trimmed —OR Use a product like LOVE’s Beets precooked to skip STEP 1 below 2 small garlic cloves, minced 1 small hot pepper, seeded and minced 2/3 cup plain Greek yogurt 2 tablespoons extra-virgin olive oil 1 tablespoons date syrup 2tsp + za’atar Salt 1/4 cup roasted pistachios, chopped 2 tablespoons goat cheese, crumbled 2 scallions, thinly slice Pita or Crunchy Vegetables, for serving Step 1 Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly. Step 2 Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, date syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the pistachios, goat cheese and scallions on top and serve with bread. Roasted Beets with Chick Peas Various Recipes Adapted by Laura and Alan Rabishaw Ingredients 4 medium beets (approximately 1 lb), trimmed —OR Use a product like LOVE’s Beets precooked to skip STEP 1 below 1 can Chick Peas, drained and rinsed 2 tbls of your favorite middle eastern spice blend (za’tar, harissa powder, ras al hanout, hawaij or other. You can buy premixed, or google for recipes) Salt and pepper to taste Extra-virgin olive oil Step 1 Preheat the oven to 350°.
CARDAMOM by the Numbers

20 FLAVOR INSIGHT 16 REPORT CARDAMOM By the Numbers A member of the ginger family, this aromatic spice is native to India and grows in many other tropical areas. Cardamom seeds are encapsulated in small pods about the size of a cranberry. Cardamom has a strong, pungent flavor with notes of lemon, smoke and mint. It is widely used to flavor dishes from stews and curries to desserts. Let’s take a look at the various forms of cardamom on the menu, in social media, and in new products. 1900 Averill Road, Geneva, IL 60134 630.578.8600 | www.fona.com Cardamom Spotlight There are several mentions of cardamom in social media. Here are some of the highlights. • A quick Twitter search provides tweets mentioning cardamom with recipes for coffee cardamom walnut cakes, nutty cardamom fro-yo cups and a pistachio cardamom cake. • While perusing Pinterest, cardamom pins were spotted with a good variety of food and beverage recipes, but mostly recipes for cake and cookies. Some of the recipes include: cardamom spiced ginger cookies, cinnamon cardamom cake with maple pecan frosting, pistachio cardamom coffee cake and even cardamom coffee. • On Food.com 4,238 recipes appear if you search for cardamom. Recipes include cardamom lassi, cardamom tea, pear cardamom bread and Christmas cardamom butter cookies. • The New York Times website introduced “Hot Cereal 30 Ways at Oatmeals in Greenwich Village.” Cardamom is featured on the menu in their Indian Spiced Oatmeal with flavors of chai, Pistachio Cardamom Cake cardamom and crystallized ginger for a touch of crunch, mixed with almonds, raisins and a splash of coconut milk.
Show Activity

A CNS-Toxic *Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press. Plant # Chemicals Total PPM Abies sachalinensis Shin-Yo-Yu; Japanese Fir 1 7560.0 Achillea moschata Iva 1 3708.0 Achillea millefolium Milfoil; Yarrow 1 550.0 Acinos suaveolens 1 Acinos alpinus Te de Sierra Nevada 1 Acorus calamus Calamus; Flagroot; Sweet Calamus; Sweetflag; Myrtle Flag; Sweetroot 1 Aframomum melegueta Melegueta Pepper; Malagueta (Sp.); Guinea Grains; Alligator Pepper; Malagettapfeffer (Ger.); Grains-of- 1 Paradise Ageratum conyzoides Mexican ageratum 1 Aloysia citrodora Lemon Verbena 1 Alpinia galanga Siamese Ginger; Languas; Greater Galangal 1 Amomum xanthioides Malabar Cardamom; Bastard Cardamom; Chin Kousha; Tavoy Cardamom 1 Amomum compactum Siam Cardamom; Java Cardamom; Chester Cardamom; Round Cardamom 1 Angelica archangelica Wild Parsnip; Garden Angelica; Angelica 1 Annona squamosa Sugar-Apple; Sweetsop 1 Aristolochia serpentaria Virginia Snakeroot; Serpentaria 1 Artemisia vulgaris Mugwort 1 Artemisia salsoloides 1 Artemisia herba-alba Desert Wormwood 1 638.0 Artemisia annua Annual Wormwood (GRIN); Annual Mugwort (GRIN); Qinghao; Sweet Annie; Sweet Wormwood (GRIN) 1 Calamintha nepeta Turkish Calamint 1 Callicarpa americana French Mulberry; American Beauty Berry; Beauty Berry 1 Cannabis sativa Hemp; Marijuana; Indian Hemp; Marihuana 1 Cedrus libani Cedar of Lebanon 1 Chamaemelum nobile Perennial Camomile; Garden Camomile; Roman Camomile
Cardamom Elettaria Cardamomum 5 Ml PRODUCT INFORMATION PAGE

Cardamom Elettaria cardamomum 5 mL PRODUCT INFORMATION PAGE PRODUCT DESCRIPTION A close relative to Ginger, Cardamom is known as an expensive cooking spice and for being beneficial to the digestive system in a variety of ways when ingested.* Cardamom is commonly used internally to help soothe occasional stomach discomfort.* Its distinct scent can promote a positive atmosphere. Ingested Cardamom also has profound effects on the respiratory system due to its high 1,8-cineole content, which promotes clear breathing and respiratory health.* Native to Southeast Asia, Cardamom is added to traditional Indian sweets and teas for its cool, minty aroma and flavor. dōTERRA Cardamom essential oil is extracted from Cardamom seeds grown in Guatemala, using our strict CPTG® testing standards. Through a collaborative and responsible sourcing arrangement, we are able to have a significant impact on the lives of local partners, ensuring that these farming communities enjoy improved livelihoods. Application: A T I N Plant Part: Seed USES Extraction Method: Steam distillation • Use internally as part of a daily health regimen to Aromatic Description: Spicy, fruity, warm, support healthy gastrointestinal function.* balsamic • Add to bread, smoothies, meats, and salads to Main Chemical Components: α-Terpinyl acetate, linalyl acetate, 1,8-cineole (eucalyptol) enhance food flavor. • Diffuse or inhale for a sense of openness. PRIMARY BENEFITS DIRECTIONS FOR USE Diffusion: • May help maintain overall gastrointestinal health Use three to four drops in the diffuser of choice. when taken internally* Internal use: Dilute one drop in 4 fl. oz. of liquid. • Internal use may soothe the digestive system* Topical use: Apply one to two drops to desired area.
Chemical Composition and Antifungal Effect of Anise (Pimpinella Anisum L.) Fruit Oil at Ripening Stage

Annals of Microbiology, 56 (4) 353-358 (2006) Chemical composition and antifungal effect of anise (Pimpinella anisum L.) fruit oil at ripening stage Mehmet Musa ÖZCAN1*, Jean Claude CHALCHAT2 1Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42031 Konya, Turkey; 2Laboratoire de Chimie des Huiles Essentielles, Universite Blaise Pascal de Clermont, 63177 Aubiere Cedex, France Received 1 June 2006 / Accepted 25 October 2006 Abstract -The composition of the essential oil of Pimpinella anisum L fruit is determined by GC and GC-MS. The volatile oil content obtained by hydrodistillation was 1.91%. Ten compounds representing 98.3% of the oil was identified. The main constituents of the oil obtained from dried fruits were trans-anethole (93.9%) and estragole (2.4%). The olfactorially valuable constituents that were found with concentration higher than 0.06% were (E)-methyeugenol, α-cuparene, α-himachalene, β-bisabolene, p-anisaldehyde and cis-anet- hole. Also, the different concentrations of anise oil exerted varying levels of inhibitory effects on the mycelial growth of Alternaria alter- nata, Aspergillus niger and Aspergillus parasiticus used in experimental. The results showed that the most effected fungus from anise oil was A. parasiticus, which is followed by A. niger and A. alternata. Individual of this plant oil may provide a useful to achive adequate shelf-life of foods. Key words: anise, Pimpinella anisum, essential oil, composition, trans-anethole, fungi, inhibitory effect. INTRODUCTION Spices, herbs and their derivatives are used in foods for their flavours and aroma (Dorman and Deans, 2000). The Anise (Pimpinella anisum L.), belonging to the Umbelliferae chemical composition of essential oil of several Pimpinella family is an annual herbaceous and a typical aromatic plant, species has been studied (Embong et al., 1977; Ashraf et al., which grows in several regions all over the world (Omidbai- 1980; Ivanic et al., 1983; Lawrence, 1984; Bas,er and Özek, gi et al., 2003; Rodrigues et al., 2003; Askari et al., 2005).
Roasted Cardamom, Oregano, and Garlic Chicken Thighs

roa s T i n g c h i C k e n P A R T s : High-heat oven-roasting of spice-rubbed chicken parts is another way to coax flavor from “reasonable quality” birds. Roasted Cardamom, Oregano, and garlic Chicken Thighs A dapted from a recipe by Greg Malouf in Artichoke to Select a shallow pan that will hold the thighs closely in one Za’atar, this dish roasts to a crisp at high heat. While it cooks, layer, such as a quarter sheet pan, cast-iron lasagna pan or the perfume of cardamom and garlic infuses the kitchen. You frying pan, or gratin dish. can find green cardamom pods at any good spice purveyor and Using a mortar and pestle, or a heavy resealable plastic (far less expensively) at Indian and Middle Eastern groceries. bag and the back of a cast-iron frying pan, pound the carda- Please don’t use ground cardamom—you need the crunch of the mom pods until they split. Discard the husks, and bruise the tiny seeds, which are much more intensely flavored. Similarly, if tiny black seeds by pounding them a little to release their you can get intensely flavored wild Greek oregano (found hang- oils. Add the garlic, salt, and oregano, and bash away a bit ing upside down in bunches in some Greek markets), use it here. more to make a rough paste. Transfer the mixture to a bowl, Be sure to leave time for the marinating—at least 4 hours. If you then stir in the olive oil to thin the paste.