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not what it sounds like
one berry used like a medley of spices.
this chapter is about the centrality of spices and how we actually use them in levantine cooking. cardamom, cumin, coriander, allspice, alongside other single spices and spice mixes are characters with roles and a history. it's important to understand how they behave, where they fit, and how they can shape the way the food we prepare comes together.
one berry used like a medley of spices.
showing up in almost everything.
grown wild and free.
ajlouni sumac and zaatar.
crowned jewel of the region
arab-ify any meal.
falafel is just the beginning.
