[gourmet-spicy-veg] Iranian Spice Mixture for Stews

[Guest guest]

What kind of items would you normally use in this stew?

 

 

 

 

________________________________

<<Iranian Spice Mixture for Stews>>

 

 

 

 

 

 

[Guest guest]

dear AJ,

hello! thanks for all the things you do here.

i live in Iran, and i am obliged to say that it seems you are playing

footloose with this little submission.

i bring nutmeg from Mexico, for heaven's sake! nobody here knows what it

is. i personally refuse to eat or drink ANYTHING that has cardamom in it,

and corriander seed is generally steeped and used as a herbal remedy for

colds.

so let us hear where you got this item, ok? i submit it is not anything i

know about.

julie

 

On Wed, Dec 16, 2009 at 8:18 PM, AJ <coolcook wrote:

 

>

>

> Iranian Spice Mixture for Stews

>

> 2 cinnamon sticks, broken into small pieces

> 2 tbsps. coriander seeds

> 2 tbsps. green cardamom pods

> 1 tbsp. black peppercorns

> 1 tbsp. cumin seeds

> 1 tbsp. grated nutmeg

> 1 tbsp. powdered dried lime

>

> Combine all the spices and grind to a fine powder. Store refrigerated in an

> airtight container for up to 3 months.

> Makes about 1/2 cup.

>

 

 

 

[Guest guest]

Hi Julie

I cannot speak for AJ's recipe as I am not familiar with it but I'm most

surprised to hear you say that nutmeg is not available in Iran and that

coriander seeds are just used as a herbal rememedy for colds. Both of these

spices are readily used in North African and Midsdle Eastern spice mixes, such

as Ras El Hanout (Moroccan), Baharat (Middle Eastern) and Dukkah (Egyptian). In

Turkey I have eaten many dishes seasoned with coriander seeds, often in

combination with cumin. It seems bizarre that Iran sits alone in this area with

no knowledge of these spices. Perhaps the fact that you have not come across

them has something to do with trading restrictions in that area, rather than

local cuisine. I visited Turkey many years ago and it was impossible to buy

coffee there then because of the trade restrictions and currency problems they

were experiencing at the time. I could have come away believing that they didn't

drink coffee in Turkey. Perhaps something similar is happening in Iran at the

moment and that is why you have been unable to locate these spices there. You

are quite justified in your submission that you don't know anything about this,

but that does not mean that it does not exist.

Christie

 

, jay gee

<mrsdragon3 wrote:

>

> dear AJ,

> hello! thanks for all the things you do here.

> i live in Iran, and i am obliged to say that it seems you are playing

> footloose with this little submission.

> i bring nutmeg from Mexico, for heaven's sake! nobody here knows what it

> is. i personally refuse to eat or drink ANYTHING that has cardamom in it,

> and corriander seed is generally steeped and used as a herbal remedy for

> colds.

> so let us hear where you got this item, ok? i submit it is not anything i

> know about.

> julie

[Guest guest]

I also love the interesting flavor of cardamom. Mostly I used it in a whole

wheat dinner role recipe and when I make chai latte mix. Since I absolutely

love chai lattes, I use a lot of cardamom.

 

I use myrrh for colds but I still like it.

 

Kathleen

 

i personally refuse to eat or drink ANYTHING that has cardamom in it, and

corriander seed is generally steeped and used as a herbal remedy for

colds.

[Guest guest]

This is an interesting thread...I just did a quick search on Iranian cuisine and

found the following information about the use of nutmeg:

 

" One of the distinctions of the Iranian cuisine is the subtlety of the

seasonings. The traditional Iranian politeness even extends to the limiting of

garlic in cookery so as not to offend others. Onions and garlic are used only

with discretion, but cinnamon, cloves, cardamom, saffron, paprika, NUTMEG,

turmeric and dill are used with artistry: never overpowering, always gently

enhancing the main ingredients. "

(Source: http://www.farhangsara.com/iranian_food_culture.htm)

Penne

 

, " christie_0131 "

<christie0131 wrote:

>

> Hi Julie

> I cannot speak for AJ's recipe as I am not familiar with it but I'm most

surprised to hear you say that nutmeg is not available in Iran and that

coriander seeds are just used as a herbal rememedy for colds. Both of these

spices are readily used in North African and Midsdle Eastern spice mixes, such

as Ras El Hanout (Moroccan), Baharat (Middle Eastern) and Dukkah (Egyptian). In

Turkey I have eaten many dishes seasoned with coriander seeds, often in

combination with cumin. It seems bizarre that Iran sits alone in this area with

no knowledge of these spices. Perhaps the fact that you have not come across

them has something to do with trading restrictions in that area, rather than

local cuisine. I visited Turkey many years ago and it was impossible to buy

coffee there then because of the trade restrictions and currency problems they

were experiencing at the time. I could have come away believing that they didn't

drink coffee in Turkey. Perhaps something similar is happening in Iran at the

moment and that is why you have been unable to locate these spices there. You

are quite justified in your submission that you don't know anything about this,

but that does not mean that it does not exist.

> Christie

>

> , jay gee

<mrsdragon3@> wrote:

> >

> > dear AJ,

> > hello! thanks for all the things you do here.

> > i live in Iran, and i am obliged to say that it seems you are playing

> > footloose with this little submission.

> > i bring nutmeg from Mexico, for heaven's sake! nobody here knows what it

> > is. i personally refuse to eat or drink ANYTHING that has cardamom in it,

> > and corriander seed is generally steeped and used as a herbal remedy for

> > colds.

> > so let us hear where you got this item, ok? i submit it is not anything i

> > know about.

> > julie

>

[Guest guest]

" One of the distinctions of the Iranian cuisine is the subtlety of the

seasonings. The traditional Iranian politeness even extends to the

limiting of garlic in cookery so as not to offend others. Onions and

garlic are used only with discretion, but cinnamon, cloves, cardamom,

saffron, paprika, NUTMEG, turmeric and dill are used with artistry:

never overpowering, always gently enhancing the main ingredients. "

 

Very, very interesting. Thanks for sharing this!

 

 

 

 

________________________________

[Guest guest]

dear Penne,

this site is lovely!

perhaps i AM terribly isolated, when i get a chance i am taking a whole

nutmeg to the bazaar and see what happens. i'll keep everybody posted! i'm

also going to inquire about using cilentro seed.

with hopes that all celebrations are being enjoyed,

julie

where DID AJ get this?

On Sun, Dec 20, 2009 at 7:11 PM, penneluvspointers <

penneluvspointers wrote:

 

>

>

> This is an interesting thread...I just did a quick search on Iranian

> cuisine and found the following information about the use of nutmeg:

>

> " One of the distinctions of the Iranian cuisine is the subtlety of the

> seasonings...

>

(Source: http://www.farhangsara.com/iranian_food_culture.htm)

Penne

 

>