Spiced Persian Dip

The food of the Middle East & North Africa include elaborate aromatic dishes that derive from using exotic herbs and spices. In Persia extravagant rice dishes often dominate other dishes at the table and nearly always incorporate fruit and nuts.

The use of fruit, nuts, herbs and spices makes the food of the Persia one of the most refined cuisines of the Middle East. Main herbs & Spices used: Thyme, Sumac, Cumin, Coriander, Parsley, Bay Leaves, Mint, Saffron, Oregano, Baharat.  Influences from the Middle East, The Mediterranean, Africa, Spain, Portugal and France are responsible for shaping the cuisine of todays Morocco. Moroccan food is mostly recognised by its spicy, fiery, invigorating and fresh flavours.

Meat, seafood and Poultry tagines, couscous, harissa and preserved lemons mixed with nuts and perfumed waters of rose and orange-blossom are just some of the common dishes found in this fascinating country. Main herbs & Spices used: Paprika, Mint, Turmeric, Cinnamon, Cumin, Chilli, Coriander, Ras el Hanout, and Black and White Peppers.