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Kuwaiti Tea
Kuwaiti tea ( ar, الشاي الكويتي; "Shay al Kuwaiti") refers to several varieties of tea traditionally served in that country. One is a sweet cinnamon tea. This tea is served with breakfast or during the traditional tea ceremony. The tea is created by putting water in a boiler together with cinnamon sticks and sugar. When the tea is ready, it is served with nuts, dried fruit, cookies or dates. Another type of Kuwaiti tea is saffron and cardamom tea. This tea is usually served after lunch. It is a Kuwaiti tradition to offer a guest to a house a cup of tea or Arabic coffee. See also * Kuwaiti cuisine * Arabic tea References * From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes. 1997. Habeeb Salloum, James Peters. Arab cuisine Arabic drinks Kuwaiti cuisine Tea by country {{Arab-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glass Of Cinnamon Tea
Glass is a non-Crystallinity, crystalline, often transparency and translucency, transparent, amorphous solid that has widespread practical, technological, and decorative use in, for example, window panes, tableware, and optics. Glass is most often formed by rapid cooling (quenching) of the Melting, molten form; some glasses such as volcanic glass are naturally occurring. The most familiar, and historically the oldest, types of manufactured glass are "silicate glasses" based on the chemical compound silicon dioxide, silica (silicon dioxide, or quartz), the primary constituent of sand. Soda–lime glass, containing around 70% silica, accounts for around 90% of manufactured glass. The term ''glass'', in popular usage, is often used to refer only to this type of material, although silica-free glasses often have desirable properties for applications in modern communications technology. Some objects, such as drinking glasses and glasses, eyeglasses, are so commonly made of silicate- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. ''Cinnamomum verum'' (AKA ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other species, usually and more correctly refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Ceremony
An East Asian tea ceremony, or ''Chádào'' (), or ''Dado'' ( ko, 다도 (茶道)), is a ceremonially ritualized form of making tea (茶 ''cha'') practiced in East Asia by the Chinese, Japanese, and Koreans. The tea ceremony (), literally translated as either "''way of tea''", "''etiquette for tea or tea rite''", or "''art of tea''" in any of the three East Asian languages, is a cultural activity involving the ceremonial preparation and presentation of tea. The Japanese tea ceremony and Korean tea ceremony were influenced by the Chinese tea culture during ancient and medieval times, starting in the 9th century when tea was first introduced to Japan and Korea from China. One can also refer to the whole set of rituals, tools, gestures, etc. used in such ceremonies as tea culture. All of these tea ceremonies and rituals contain "an adoration of the beautiful among the sordid facts of everyday life", as well as refinement, an inner spiritual content, humility, restraint and simplicity ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ''Elettaria'' pods are light green and smaller, while ''Amomum'' pods are larger and dark brown. Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in the Ayurvedic literatures of India. Nowadays it is also cultivated in Guatemala, Malaysia, and Tanzania. The German coffee planter Oscar Majus Klöffer introduced Indian cardamom to cultivation in Guatemala before World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arabic Coffee
Arabic coffee is a version of the brewed coffee of ''Coffea arabica'' beans. Most Arab countries throughout the Middle East have developed distinct methods for brewing and preparing coffee. Cardamom is an often-added spice, but it can alternatively be served plain or with sugar. There are several different styles to brewing the coffee depending on the preference of the drinker. Some methods keep the coffee light whereas others can make it dark. Arabic coffee is bitter, and typically no sugar is added. It is usually served in a small cup that is adorned with a decorative pattern, known as a finjān. Culturally, Arabic coffee is served during family gatherings or when receiving guests. Arabic coffee is ingrained within Middle Eastern and Arab culture and tradition, and is the most popular form of coffee brewed in the Middle East. It originated in the Middle East, beginning in Yemen and eventually travelling to Mecca (Hejaz), Egypt, the Levant, and then, in the mid-16th century, to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
