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As seen in The San Francisco Chronicle (9/10/03), InStyle.com (7/25/03), and Paula Wolfert’s The Slow Mediterranean Kitchen
(9/2003 mail order sources for specialty products).
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Karkoum (turmeric) is a brilliant yellow-gold color and a member of the ginger family. It imparts a unique, slightly bitter flavor to the most popular Moroccan soup, harira and is a classic ingredient in chorba bil hamas, another soup made from lamb and chickpeas. Recipes included. .52 oz./15g
Turmeric, EC327 $4.75 
Skingbir (ginger) appears in many different colors and strengths throughout Moroccan cuisine. Its wonderfully sweet, hot flavoring is present in tafaya, makali sauce, tagine el lahm emshmel and djej bil hamas. Recipes included. .52 oz./15g
Ginger, EC328 $5.00 
Kasbour (coriander) are the seeds often mixed with cumin and garlic to prepare a mechoui. They are also used in combination with salt and pepper to expel toxins from raw meat. Khelea is lamb preserved by rubbing coriander with other seasonings on its surface. Recipes included.
.52 oz./15g
Coriander, EC329 $3.50 
El bsar (black pepper) a frequent and indispensable element in Maghreb cuisine. Added during the early stage of preparation, this is a highly effective stimulant for the digestive glands. Mildly spicy note which mellows after long cooking. Recipes included. .52 oz./15g
Black Pepper, EC330 $4.75 
Kamoun (cumin) is the key ingredient in kefta, mechoui, and tagines of chicken or fish. Frequently seen on Moroccan restaurant tables alongside the salt, cumin is related to anise and stimulates digestion. It also fights against fermentation of starches in the stomach. Recipes included. .52 oz./15g
Cumin, EC331 $5.25 
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