Mixes of the various countries of the world. Seldom meeting

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RACES ALE HANUT

The Mix of the spices, which combination both on structure, and by quantity fluctuates depending on local customs, taste and imagination povarihi. More often races an ale hanut get in the market at sellers of spices or in the ground kind, or in the form of a set of dry components which grind houses.

This mix extended in all North Africa, is used for sdabrivanija dishes from game and some tadzhinov type mruzija and bnadak.

Races the ale Moroccan includes much more components: cardamom, bsibma, a nutmeg and its version maniget, sharp siliculose pepper nuiuara, kantarid, long pepper, kurkumu, ginger, black pepper, berries belladonny, fruits frena.

Races an ale hanut the Tunisian consists of small ground mix of seeds kubeby and koritsy.

OFFAH

The Mix of ground spices extended in the Tunisian area Dzherid with which flavour almost all local dishes. Seeds of a coriander, caraway seeds and meadow caraway seeds, a green anise, cinnamon, a Gallic nut, rose buds enter into it, kurkuma, sharp red pepper, dried garlic, a carnation and black pepper.

TABIL

Purely Tunisian mix of the spices which have received the name on one of components - to coriander seeds. It includes also meadow caraway seeds, garlic and dry sharp red pepper. Spices pound in a mortar, then dry on the sun and grind on a mill.

Tabilem flavour many Tunisian dishes, including meat ragouts, the stewed and stuffed vegetables, all foods from beef and veal.

BHARAT

The Mix consisting of equal parts small ground koritsy ' of buds of a rose. Sometimes in it add a carnation. It is quite often used together with black pepper for sdabrivanija variety of dishes: kuskusa with mutton and jagnjatinoj, kuskusa with fish, dishes from a quince, chestnuts and apricots, fried meat and some tadzhinov. It is added in a meat stuffing.

HROR

The Mix of very sharp spices, is applied in an Algerian cuisine. Is on sale in benches of spices.

This long list of spices and seasonings, other of which at us meet seldom or in general are absent, should not discourage those who would like to prepare dishes magribskoj kitchens. It is necessary to recognise that the use of overwhelming majority from spices absent at us is facultative, and the cores - red and black pepper, caraway seeds etc., not speaking about spicy grasses, are accessible to any mistress. It is important to know, however, that the kitchen of the people of Maghrib does not do without a various set of spices and seasonings, here again is to that to learn to everyone who would like to succeed in cooking art.