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Za'atar [a] (/ ˈ z ɑː t ɑːr / ZAH-tar; Arabic: زَعْتَر, IPA:) is a Levantine culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds , dried sumac , often salt, and other spices . [ 1 ]
Thymus herba-barona (caraway thyme) is used both as a culinary herb and a ground cover, and has a very strong caraway scent due to the chemical carvone. [20] [21] Thymus praecox (mother of thyme, wild thyme), is cultivated as an ornamental, but is in Iceland also gathered as a wild herb for cooking, and drunk as a warm infusion.
Chenpi contains volatile oils which include the chemical compounds nobiletin, hesperidin, neohesperidin, tangeretin, citromitin, synephrine, carotene, cryptoxanthin, inositol, vitamin B 1, and vitamin C. [2] Traditional Chinese herbal medicine uses the alcohol extracts of several citrus peels, including those extracted from mandarin orange and ...
Caraway thyme is a creeping, woody-based perennial, growing to 10 to 25 cm (4 to 10 in) high and spreading out across the ground to a width of 30 cm (12 in). The leaves are 4 to 10 mm (0.2 to 0.4 in) long, lanceolate, dark glossy green and hairy. The foliage has a strong aroma of caraway.
Three soups from Michelle Huneven: clockwise from left, Kaeng Lieng, Roman-style Chickpea and Tomato Soup with Bulgur and Ash Reshteh. (Shelby Moore / For The Times)
It is used frequently in herbal teas and other herbal remedies. [120] A tea from the leaves is used as a highly effective cough medicine. In the traditional Austrian medicine Plantago lanceolata leaves have been used internally (as syrup or tea) or externally (fresh leaves) for treatment of disorders of the respiratory tract, skin, insect bites ...
Coleus amboinicus, synonym Plectranthus amboinicus, [1] is a semi-succulent perennial plant in the family Lamiaceae [2] with a pungent oregano-like flavor and odor. Coleus amboinicus is considered to be native to parts of Africa, the Arabian Peninsula, and India, [3] although it is widely cultivated and naturalized elsewhere in the tropics where it is used as a spice and ornamental plant. [2]
The soup is prepared with herbs like parsley and fresh dill or thyme, and is often served with knaidlach (matzah balls), [40] kreplach (dumplings), lokshen (flat egg noodles), or mandlen (Shkedei Marak in Israel) (soup "almonds"). A traditional garnish was eyerlekh (little eggs). These unlaid chicken eggs were taken from a hen and boiled in the ...