Herbs and spices are very much important i adding more flavor and depth to a Middle Eastern meal. Each herb and spice has unique effect that work well in the culinary world. Here introduce the usage of some of the major herbs and spices before moving on.
Harissa
A kind of Middle Eastern spice. It is commonly used as a base for slow cooking lamb shanks; sprinkle over roasting vegetables or even cook with herbs and peas as a salad.
Mint
Mint is an herb that is associated with dessert. Mint goes well with fruits and sweets in Middle Eastern cooking.
Cumin
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. We could buy the best cumin in india. There is a kind of very popular street food called Falafel where fried balls of puréed chickpeas and spicy seasoning are served with tahina sauce and salad.
Coriander
Coriander is the dried leaves of the herb, Coriandrum sativum, an annual herb of the parsley family. For an Indian raita, stir chopped or grated cucumber, Coriander Leaf, salt and pepper into natural yoghurt.