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Title: African & Middle Eastern Spice Info
Yield: 1 Servings

Ingredients

      1    *****  none  *****

Instructions

Around the Arabian Gulf, highly spiced food is still common: recipes
from the region call for complex spice blends, often with chilies.
Enthusiasm for rich spicing passes to North Africa, to Ethiopia and
the countries of the Magreb (Morocco, Algeria and Tunisia), where
food is spiced with pepper, cubebs, cumin, caraway, cinnamon and
cassia, ginger and saffron. Chilies and mild peppers are common too,
but not all the food is ferociously hot; many Moroccan dishes are
quite delicate and subtle in their flavoring. Further south, in both
East and West Africa, chilies are the dominant flavoring. Elsewhere
in the Middle East, subtle spicing prevails in the Arab countries,
Iran and Turkey.

Source: Jill Norman "The Complete Book of Spices" Viking Studio
Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with
full color photographs of the herbs and spices- whole, mixed, ground.

Recipe By : Jill Norman * Web File 4/97

From: "Mary Spyridakis" Date: 01 Jun 97 Mastercook
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