![]() ![]() Turmeric goes well with meat and its sharp smell covers any other scent. This bitter spice is commonly used to add a yellow-orange colour to foods. ![]() Turmeric (Zardchoobeh)Ī member of the ginger family, this originally Indian spice is the staple ingredient of the Iranian food. Cumin goes well with rice to balance its cold nature, or gives its unique flavour to various pastries. This hot Persian spice has a slightly bitter taste and aroma. This spice comes in black, yellow-brown and green. This Iranian spice with vinegar makes a tasty mixture for dipping well-cooked fava beans – a typical healthy snack for winter nights in Iran.Ĭumin plant seeds are in whole or ground form. Golpar goes very well with pomegranate arils. This hot spice gives a charming taste to Adasi, Persian lentil soup. It is mostly used for flavouring pickles, stews and soups. ![]() This native Persian spice is widely used for its pleasant and unique smell. ![]() Saffron is mainly the colouring agent used to garnish and give an élite look to the Persian rice, sweets, and drinks. This exotic spice gives a strong golden hue and appetizing aroma to so many dishes. The red stigmas of this costly Persian spice have been used for seasoning and colouring foods for ages. Humidity and heat will strongly affect the quality of spices, so keep them in cool, dry and dark places. It is better to store spices in tightly sealed glass containers. Persian spices can be found in local bazaars of each city around Iran, in Attari (traditional herbal medicine and spice shops), or packaged in large grocery stores. Some spices like turmeric should be toasted to give their nobel flavour notes but some others like sumac are added just before serving. Sauteing spices increases their depth and pungency. What makes the Persian cuisine deliciously unique is the mixture of typical spices. Actually, the diversity of the culinary cultures is the result of using different seasoning agents. Some spices are commonly used around the world, but others are specific to some regions. Spices come from different plant parts: seeds, fruits, roots, or barks, used for adding flavour and colour to foods. For instance, to balance the cold nature of chicken in Fesenjan, walnut and pomegranate molasses that have hot nature are added or cummin and dill being hot correct the very cold nature of rice in Shevid Baghali Polo. So, to correct imbalances and prevent troubles in body function, the cold items should go with hot ingredients. So, a balanced diet guarantees a healthy life.Īccording to the traditional medicine of Iran, foods are either hot or cold in nature. Due to their nutritional characteristics, food can imbalance the international energy and temperature of body and mind. The Ancient Iranian culinary culture finds food as medicine. From spices to aromatic herbs, nuts, and dried fruits each plays its role delicately to make your soul full of joy with every spoon or bite of Persian food. Iranian cuisine is the repertoire of subtle flavours. Saffron, turmeric, or dried herbs are some other typical flavouring agents that are essential to a Persian pantry. SCIENTIFIC NAME: Dianthus spp.Persian spices and special seasoning agents are the secrets making Iranian foods unique and platable. Pelleted seed must be kept cool and dry prior to planting, and should be used within one year of purchase. PELLETED SEED: If using pelleted seed, we recommend consistent soil moisture during the germination period. USES: Excellent commercial cut flower and is also suitable for gallon container production with one plant per gallon container. SOIL REQUIREMENTS: Rich, sandy, well-drained soil that is slightly alkaline. HARVEST: 10-20% of flowers in cluster or spray are open. Direct seed - Early spring when a light frost is still possible. Avoid warm temperatures in excess of 65☏ (18☌), especially at night, which will produce soft growth. Cool temperatures of 50-55☏ (10-13☌) are required to keep the plants low growing and basal branching. Harden off and transplant out 6-8 weeks after sowing. Transplant into cell packs or 3-4" containers 20-25 days after sowing. DAYS TO GERMINATION: 7-14 days at 65-72☏ (18-22☌) SOWING: Transplant (recommended) - Sow 6-8 weeks before last frost. ![]()
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