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This rose water is derived from the extract of roses. It has a sweet floral scent, and is often used in desserts, sweets and many drinks.
It can also be used as natural body spray and in other external uses.
Ingredients: Water, Rosa centifolia (ROSE) extract, propylene glycol, citric acid, potassium sorbate, .
These fragrant and uniquely shaped beldi lemons are indigenous to Morocco where they are handpicked and naturally cured in sea salt. The pulp and rind are essential to tagines and salads. They also compliment any dish that benefits from a lemony taste. These lemons faithfully reflect Morocco's unique culinary history.
To use, rinse and cut to your liking.
Ingredients: Lemons, water, sea salt
This souring agent is small, sun-dried seeds of the wild Indian pomegranate plant. They are available here in seed or powder form. Their tangy, sweet, slightly sour taste is added to curries, chutneys, dals and even desserts. These seeds are also used in tangy lamb and chicken dishes. These seeds ease flatulence and heartburn.
Popular throughout the world, Couscous is made by rolling moistened semolina wheat and then coating it with finely ground whole wheat flour. It is a staple food in Northern Africa and widely consumed throughout the Middle East.
It can be served lightly seasoned for breakfast or as a snack, mixed with vegetables, and even sweetened as a healthy dessert. It is most commonly eaten as a complementary food with savory curries and stews, in the same way rice accompanies almost any Indian meal.
Preparations is easy: Bring 1 1/4 cups Water or Broth to a boil. Add 2 tbsp Butter, 1/8 tsp salt (optional). Add 1 cup Couscous. Stir, cover, remove from heat, and let stand for 5 minutes. Stir with fork to fluff up. Serves 2 to 3.
As a healthy cereal, add 1 cup Couscous to 2 cups hot milk and 2 Tbsp butter. Cover; let stand for 5 minutes. Serve with honey, maple syrup, nuts, fruit, etc. Serves 2.
For a hearthy and quick salad: Prepare basic Couscous and let cool. Add 1 diced cucumber, 1/2 diced green bell pepper, 3 Tbsp chopped fresh basil and 1/2 diced tomato. Add 1/3 cup lemon juice or your favorite dressing. Chill and serve. Serves 4 to 6.
This traditional Middle Eastern dish, felafel, is usually served with yogurt and vegetables in a pita bread. This mix is comprised of fava beans, chick peas, onions, garlic and spices. Just add water to the mix and deep fry! Try garnishing your felafel with tahini, garlic sauce and mint chutney for some extra flavor.
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This full-flavored sauce is a puree of green chillies, onions, fresh coriander leaves, tomato paste, garlic, salt, vinegar and spices. Use as a dip with felafel, a Middle Eastern deep fried croquette made of chick peas and spices.
Ingredients: green chili, dehydrated onion, coriander leaves, tomato paste, garlic, corn oil, citric acid, salt, white vinegar, spices, sodium benzoate, fd&c red #40.
Whole masoor, or matki, have greenish-brown shells. These chewy, robust flavored lentils are cooked and prepared in curry dishes and dals. *isi quik tip: Remember that soaking can reduce cooking time.
Whole masoor, or matki, have greenish-brown shells. These chewy, robust flavored lentils are cooked and prepared in curry dishes and dals. *isi quik tip: Remember that soaking can reduce cooking time.
Saffron is known as "the king of spices," and as the world's most expensive spice. Saffron is made from the dried stigmas of the flower species crocus. Each flower of the crocus sativus has only three pistils, and these must be picked by hand. Over 70,000 flowers are required to yield 1 lb. of saffron. It has been used since classical times as a flavoring in food and wine. It is an effective stimulant and digestive, increasing the flow of saliva and digestive juices. The very best saffron is grown in Valencia, Spain, and is widely cultivated in the mountains of Kashmir, India. Maximizing the flavor involves infusing a couple threads in a spoonful of hot milk or water for five minutes. Altaj Brand from Spain. Crocus sativus.
Saffron is known as "the king of spices," and as the world's most expensive spice. Red Saffron is made from the dried stigmas of the flower species crocus. Each flower of the crocus sativus has only three pistils, and these must be picked by hand.
Over 70,000 flowers are required to yield 1 lb. of saffron. It has been used since classical times as a flavoring in food and wine. It is an effective stimulant and digestive, increasing the flow of saliva and digestive juices. Maximizing the flavor involves infusing a couple threads in a spoonful of hot milk or water for five minutes.
"Altaj" saffron is known worldwide by its riches in flavor and taste. Also accredited as one of the best Spanish Saffron qualities in the market, guaranteeing the most natural and pure yellow color. Nirav brand Saffron, produced by 'Altaj" is specially prepared from the best selected saffron produced in Spain.
Saffron is known as "the king of spices," and as the world's most expensive spice. Saffron is made from the dried stigmas of the flower species crocus. Each flower of the crocus sativus has only three pistils, and these must be picked by hand. Over 70,000 flowers are required to yield 1 lb. of saffron. It has been used since classical times as a flavoring in food and wine. It is an effective stimulant and digestive, increasing the flow of saliva and digestive juices. The very best saffron is grown in Valencia, Spain, and is widely cultivated in the mountains of Kashmir, India. Maximizing the flavor involves infusing a couple threads in a spoonful of hot milk or water for five minutes. Altaj Brand from Spain. Crocus sativus.
This bold red syrup is derived from the sweet and juicy, pomegranate fruit. This syrup is used to make a soothing cordials and in numerous meat dishes.
Ingredients: Pomegranate juice, sugar, water, citric acid.
Turkish Delight is a popular dessert dish in the Middle East and Mediterranean. Also known as "Lokum," these confections are made from a base of sugar and corn starch and have a thick jelly-like consistency. They are lightly coated in powdered sugar.
This variety has a Rose flavor.
Tilda is known worldwide for its pure and fragrant Basmati Rice. Like a fine wine, Pure Basmati Rice cannot be created artificially. It is tended and harvested by hand in an area with unique soil and climatic characteristics that give the rice its exquisitely delicate aroma, texture and taste. Its distinct taste and fluffy grains are used ideally everyday in pulaos and biryanis.
Tilda is known worldwide for its pure and fragrant Basmati Rice. Like a fine wine, Pure Basmati Rice cannot be created artificially. It is tended and harvested by hand in an area with unique soil and climatic characteristics that give the rice its exquisitely delicate aroma, texture and taste. Its distinct taste and fluffy grains are used ideally everyday in pulaos and biryanis.
Tilda is known worldwide for its pure and fragrant Basmati Rice. Like a fine wine, Pure Basmati Rice cannot be created artificially. It is tended and harvested by hand in an area with unique soil and climatic characteristics that give the rice its exquisitely delicate aroma, texture and taste. Its distinct taste and fluffy grains are used ideally everyday in pulaos and biryanis.
