Archive for the 'Spicery' Category

Tahini

November 23rd, 2010 by admin

Tahini, Tahin or Sesame Paste is a fine paste of crushed sesame seeds.

Tahini is originally from the Arab Cuisine, but is also used in Turkish Cuisine.

There are two varieties of sesame paste, sesame seeds from unpeeled and from peeled sesame seeds.

Ingredients

Tahini or sesame paste made from unpeeled grains do have more ingredients as tahini from peeled grains, hence the former one is described next.

Tahini is made ​​of about 17 to 18% protein, 48% fat, 20 to 21% carbohydrates and about 5% fiber.

Vitamins and Minerals

Sesame paste contains many B vitamins such as:. B1, B2, B3 and B6, noteworthy is the vitamin E content.

Of the minerals especially calcium, potassium, magnesium and phosphorus should be emphasized. For the trace elements copper, manganese and zinc.

Turkish Cuisine – Use

Tahini or sesame paste is used in the Turkish Cuisine for salad as a marinade, for cakes and for Chickpea Paste.

Chickpea paste is called in Turkish humus. Tahini is also used in combination with grape syrup, this is then called Tahini Pekmez.

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Pepper Paste

November 23rd, 2010 by admin

Pepper Paste is used in Turkey for Spicing, it is offered there in different degree of severities from mild to sharp.

Ingredients

Pepper Paste normally contains no other spices, except salt.

Production and Preparation

Pepper Paste is produced either traditional or industrially. In traditional manufacturing, the peppers are first dried, then grounded or pureed and in the end cooked until a paste is formed.

In the industrial production the peppers are grinded, or pureed, then by heating or vacuum preserved and pasteurized at the end.

Pepper Flakes

Pepper Flakes are also used as a spice in Turkey, but apparently milder in taste than the Pepper Paste. The dried peppers are simply shredded into flakes.

Turkish Cuisine – Use

Pepper paste and pepper flakes, as already mentioned are used in Turkish Cuisine for Spicing.

Mainly for meat dishes and stews. Pepper Paste is called in Turkey biber salcasi. Pepper flakes are called in Turkey pulbiber.

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Sesame Seeds

November 23rd, 2010 by admin

Sesame probably comes originally from India or East Africa. Sesame is a herb, that can grow up to 2m high.

The 2-3mm large seeds may be colored yellow, white, gray, brown or black – Black Sesame.

Sesame needs tropical climate, but is now cultivated worldwide. Most sesame is produced in India and China.

Strictly speaking, sesame is no spice, but an oil seed. As a spice, only the seeds are used, they are odorless and have a nutty taste.

Especially when they are heated, it forms a delicious aroma.

Ingredients

Sesame seeds contain 50 – 60% oil, mainly composed of unsaturated fatty acids such as: oleic acid, linoleic acid and a smaller part linolenic acid.

Turkish Cuisine – Use

Turkish bread, eg:. are used for kebabs often sprinkled with black sesame seeds before baking, so they can develop their aroma by the heat in the oven.

Simit also contain sesame seeds, these are on the crust of the dough. Sesame is also used for Sesame Paste also called Tahini.

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Black Cumin

November 23rd, 2010 by admin

Black Cumin, Nigella Sativa, Black Seed or on turkish Cörekotu belongs to the genus of the “Hahnenfußgewächse”.

The black seeds are in the capsule of the plant and are 2 to 3.5 mm long and about 2mm thick, the color is matt black.

Originally Nigella sativa or real black cumin is descended from Asia Minor and is cultivated today mainly in Egypt, Iraq, Iran, India, Pakistan and other countries.

Of black cumin in general, there are different varieties – Nigella sativa is one of the best known and is also used in Turkey as a spice.

Ingredients

Nigella sativa or black cumin is 30 to 40 percent from carbohydrates, about 20 percent protein and 30 to 40 percent of vegetable fats.

Black seed contains about 50 to 60% unsaturated fatty acids, 20 to 25% monounsaturated fatty acids and 15 to 20% saturated fatty acids.

These fatty acids consist of about 50 to 60% linoleic acid, 20 to 25% oleic acid, 10 to 15% palmitic acid, 2 to 5% stearic acid, 0.5% arachidic, myristic, palmitoleic, eicosenoic and about 0.5% linolenic acid.

Other ingredients are essential oils such as:. Nigellone, cymene, pinene and small amounts thymoquinone.

Curative Effect

Even Mohammed said, black cumin heals every disease except death.

Black seed should help against lung disease, can eliminate toxins in the body, toothache and intestinal parasites, to help promote the vision, fever and wound healing effects.

In addition, black seed has a positive effect on digestion, is good for the immune system and good for the stomach.

The effect on the immune system is probably attributable to the Black Seed Oil, which is located in the black seeds – See ingredients.

A large part of the healing effects will generally attributed to the black seed oil. Black seed oil, is therefore also available in Europe as a dietary supplement.

Black seed as a spice can be found in health food stores, Asia Shops or in natural food stores, also the black seed oil can be found there.

Turkish Cuisine – Use

Nigella sativa is used in the Turkish Cuisine for flat bread. This Nigella Sativa is usually just sprinkled with sesame seeds on the bread.

Black seed has an intense aroma, the taste is similar to that of anise and cumin. Black seed is scattered in the Turkish Cuisine also on Sheep’s Cheese.

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