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Dried Lime
Dried lime, also known as: black lime; ''noomi basra'' (Iraq); ''limoo amani'' (Iran); and ''loomi'' (Oman), is a lime that has lost its water content, usually after having spent a majority of its drying time in the sun. They are used whole, sliced, or ground, as a spice in Middle Eastern dishes. Originating in Oman – hence the Iranian name ''limoo amani'' and Iraqi name ''noomi basra'' ("''lemon from Basra''") – dried limes are popular in cookery across the Middle East. Uses Dried limes are used to add a sour flavor to dishes, through a process known as souring. In Persian cuisine, they are used to flavor stews and soups. Across the Middle East, they are used cooked with fish, whereas in Iraq, they are added to almost all dishes and stuffing. They can also be used to make dried lime tea. Powdered dried lime is also used as an ingredient in Middle Eastern-style ''baharat'' (a spice mixture). It is a traditional ingredient in the cuisines of Saudi Arabia, Iraq, and other coun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loomi At Market In Bahrain
Dried lime, also known as: black lime; ''noomi basra'' (Iraq); ''limoo amani'' (Iran); and ''loomi'' (Oman), is a lime that has lost its water content, usually after having spent a majority of its drying time in the sun. They are used whole, sliced, or ground, as a spice in Middle Eastern dishes. Originating in Oman – hence the Iranian name ''limoo amani'' and Iraqi name ''noomi basra'' ("''lemon from Basra''") – dried limes are popular in cookery across the Middle East. Uses Dried limes are used to add a sour flavor to dishes, through a process known as souring. In Persian cuisine, they are used to flavor stews and soups. Across the Middle East, they are used cooked with fish, whereas in Iraq, they are added to almost all dishes and stuffing. They can also be used to make dried lime tea. Powdered dried lime is also used as an ingredient in Middle Eastern-style ''baharat'' (a spice mixture). It is a traditional ingredient in the cuisines of Saudi Arabia, Iraq, and other coun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Cuisine
Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions. The cuisine of Iran has made extensive contact throughout its history with the cuisines of its neighbouring regions, including Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate sultanates that flourished during Muslim rule on the Indian subcontinent, with the most notable and impactful of these polities being the Mughal Empire. Typical Iran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indigestion
Indigestion, also known as dyspepsia or upset stomach, is a condition of impaired digestion. Symptoms may include upper abdominal fullness, heartburn, nausea, belching, or upper abdominal pain. People may also experience feeling full earlier than expected when eating. Indigestion is relatively common, affecting 20% of people at some point during their life, and is frequently caused by gastroesophageal reflux disease (GERD) or gastritis. Indigestion is subcategorized as "organic" or "functional", but making the diagnosis can prove challenging for physicians. Organic indigestion is the result of an underlying disease, such as gastritis, peptic ulcer disease (an ulcer of the stomach or duodenum), or cancer. Functional indigestion (previously called nonulcer dyspepsia) is indigestion without evidence of underlying disease. Functional indigestion is estimated to affect about 15% of the general population in western countries and accounts for a majority of dyspepsia cases. In elder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herbal Tea
Herbal teas, also known as herbal infusions and less commonly called tisanes (UK and US , US also ), are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. Oftentimes herb tea, or the plain term ''tea'', is used as a reference to all sorts of herbal teas. Many herbs are used in herbal medicine. Some herbal blends contain actual tea (e.g., the Indian classic masala chai). The term "herbal" tea is often used in contrast to the so-called ''true'' teas (e.g., black, green, white, yellow, oolong), which are prepared from the cured leaves of the tea plant, '' Camellia sinensis''. Unlike true teas (which are also available decaffeinated), most tisanes do not naturally contain caffeine. There are a number of plants, however, that ''do'' contain caffeine or another stimulant, like theobromine, cocaine or ephedrine. Some have the opposite effect, acting as a sedative. Some common infusions have specific names such as , ''mate'' (ye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Lime Tea
Dried lime tea, also known as chai noomi basra, noomi basra tea or loomi tea, is a type of herbal tea made from dried limes that is traditional to the Arab states of the Persian Gulf and Iraq. Preparation Loomi tea is made by seeding the dried limes (''noomi basra'') where they are cracked into several pieces, or just pricked, and their peels are simmered in water for 15 to 30 minutes until boiled. Afterwards, they are drained and the tea is sweetened with sugar. At times, honey may be preferred instead and saffron threads may also be added. Usage Served hot, the drink is also consumed as a remedy to aid indigestion, upset stomach, diarrhea, and nausea. It is very sour and aromatic, but can also be mildly sweet, depending on how much sugar is added. Omani dried limes have a pleasant tart citrus flavor and are rich in vitamin C. See also * Arabic tea *Ginger tea Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Citrus
''Citrus'' is a genus of flowering plant, flowering trees and shrubs in the rue family, Rutaceae. Plants in the genus produce citrus fruits, including important crops such as Orange (fruit), oranges, Lemon, lemons, grapefruits, pomelos, and lime (fruit), limes. The genus ''Citrus'' is native to South Asia, East Asia, Southeast Asia, Melanesia, and Australia (continent), Australia. Various citrus species have been used and domesticated by indigenous cultures in these areas since ancient times. From there its cultivation spread into Micronesia and Polynesia by the Austronesian expansion (c. 3000–1500 BCE); and to the Middle East and the Mediterranean (c. 1200 BCE) via the incense trade route, and onwards to Europe and the Americas. History Citrus plants are native to subtropical and tropical regions of Asia, Island Southeast Asia, Near Oceania, and northeastern Australia. Domestication of citrus species involved much hybridization and introgression, leaving much uncertainty ab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Gulf
The Persian Gulf ( fa, خلیج فارس, translit=xalij-e fârs, lit=Gulf of Persis, Fars, ), sometimes called the ( ar, اَلْخَلِيْجُ ٱلْعَرَبِيُّ, Al-Khalīj al-ˁArabī), is a Mediterranean sea (oceanography), mediterranean sea in Western Asia. The body of water is an extension of the Indian Ocean located between Iran and the Arabian Peninsula.United Nations Group of Experts on Geographical NameWorking Paper No. 61, 23rd Session, Vienna, 28 March – 4 April 2006. accessed October 9, 2010 It is connected to the Gulf of Oman in the east by the Strait of Hormuz. The Shatt al-Arab river delta forms the northwest shoreline. The Persian Gulf has many fishing grounds, extensive reefs (mostly rocky, but also Coral reef, coral), and abundant pearl oysters, however its ecology has been damaged by industrialization and oil spills. The Persian Gulf is in the Persian Gulf Basin, which is of Cenozoic origin and related to the subduction of the Arabian Plate u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spice Mix
Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use. Masala Masala (from Hindi/Urdu ''masalah'', based on Arabic ''masalih''). is a term from the Indian subcontinent for a spice mix. A masala can be either a combination of dried (and usually dry-roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions, chilli paste and tomato. Masalas are used extensively in Indian cuisine to add spice and flavour, most familiarly to Western cuisine in chicken tikka masala and chicken curry, or in masala chai. Other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baharat
( ar, بَهَارَات; 'spices') is a spice mixture or blend used in Middle Eastern cuisines. The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, and soups, and may also be used as a condiment. Etymology is the Arabic word for "spices" (the plural form of , 'spice').Wehr, Hand (1979). ''A Dictionary of Modern Written Arabic'' (4th ed.). Harrassowitz. p. 96. The word originates from the Indian name Bharata, an Indian emperor, as India was historically a large producer and trader of spices with the Middle East. Ingredients Composition depends on the region the spice mix is from. Typical ingredients of may include: *Allspice *Black peppercorns *Cardamom seeds * Cassia bark *Cloves *Coriander seeds *Cumin seeds *Nutmeg *Turmeric *Saffron *Ginger *Dried red chili peppers or paprika One example of a recipe for is a mixture of the following finely ground ingredients: * 6 parts paprika * 4 parts black pepper * 4 parts cumin seed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Lime Tea
Dried lime tea, also known as chai noomi basra, noomi basra tea or loomi tea, is a type of herbal tea made from dried limes that is traditional to the Arab states of the Persian Gulf and Iraq. Preparation Loomi tea is made by seeding the dried limes (''noomi basra'') where they are cracked into several pieces, or just pricked, and their peels are simmered in water for 15 to 30 minutes until boiled. Afterwards, they are drained and the tea is sweetened with sugar. At times, honey may be preferred instead and saffron threads may also be added. Usage Served hot, the drink is also consumed as a remedy to aid indigestion, upset stomach, diarrhea, and nausea. It is very sour and aromatic, but can also be mildly sweet, depending on how much sugar is added. Omani dried limes have a pleasant tart citrus flavor and are rich in vitamin C. See also * Arabic tea *Ginger tea Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffing
Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation. Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts. History It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius ''De Re Coquinaria'', which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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