Qâlat daqqa
Qâlat daqqa (also spelled gâlat dagga),[1][2] or Tunisian Five Spices, is a spice blend originating from the North African nation of Tunisia. It is made of cloves, nutmeg, cinnamon, peppercorns, and grains of paradise mixed and ground to a fine powder. It is most often used to spice meats and vegetable dishes.[3] The flavor of the mixture is described as being "sweet and warm".[4]
Uses
Qâlat daqqa is utilized in several manners:
- In meats it is used as ether a dry rub or as an ingredient to marinades. It is noted for use in lamb tajines.[5]
- In vegetable dishes, it is noted for imparting a warm flavor, especially in pumpkin- or eggplant-based dishes.[5]
References
External links
Herbs and spices
|
|
|
|
|
|
Ajwain (bishop's weed) · Aleppo pepper · Alligator pepper · Allspice · Amchur (mango powder) · Anise · Aromatic ginger · Asafoetida · Camphor · Caraway · Cardamom · Cardamom, black · Cassia · Cayenne pepper · Celery seed · Charoli · Chenpi · Chili pepper · Cinnamon · Clove · Coriander seed · Cubeb · Cumin · Cumin, black · Dill & dill seed · Fennel · Fenugreek · Fingerroot (krachai) · Galangal, greater · Galangal, lesser · Garlic · Ginger · Golpar · Grains of Paradise · Grains of Selim · Horseradish · Juniper berry · Kaempferia galanga (kencur) · Kokum · Korarima · Lime, black · Liquorice · Litsea cubeba · Mace · Mango-ginger · Mahlab · Malabathrum (tejpat) · Mustard, black · Mustard, brown · Mustard, white · Nigella (kalonji) · Nutmeg · Paprika · Pepper, Brazilian · Pepper, Peruvian · Pepper, long · Peppercorn (black, green & white) · Pomegranate seed (anardana) · Poppy seed · Radhuni · Rose · Saffron · Salt · Sarsaparilla · Sassafras · Sesame · Sichuan pepper (huājiāo, sansho) · Star anise · Sumac · Tamarind · Tasmanian pepper · Tonka bean · Turmeric · Uzazi · Vanilla · Voatsiperifery · Wasabi · Zedoary · Zereshk · Zest
|
|
|
|
|
Lists of herbs and spices
|
|
|
|
|
|
|