The consumption of Touareg tea which is tea flavored with which herb is widely prevalent in several Arab countries?
"Maghrebi mint tea Maghrebi mint tea (; ; ), also known as Moroccan mint tea, is a green tea prepared with spearmint leaves and sugar, traditional to the Greater Maghreb region (the northwest African countries of Morocco, Algeria, Tunisia, Libya, and Mauritania). It has since spread throughout North Africa, parts of the Sahel, France and the Arab world. It is most closely associated with Morocco and in Spanish is known simply as ""Moorish tea"", ""té moruno"". A similar drink is prepared in Spain but is typically served chilled as iced tea in the summer, instead of hot year-round. As a"
"is cited by Western observers of Middle Eastern and North African culinary cultures as one reason for their difficulties in determining the names of the different spices used. Some varieties may add savory, cumin, coriander or fennel seed. One distinctively Palestinian variation of za'atar includes caraway seeds, while a Lebanese variety sometimes contains sumac berries, and has a distinct dark red color. Like ""baharat"" (a typically Egyptian spice mix of ground cinnamon, cloves, and allspice or rosebuds) and other spice mixtures popular in the Arab world, za'atar is high in anti-oxidants. Za'atar, both the herb and the condiment, is popular"
"dried mint when storage of the mint is not a problem. The leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste, and are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used on lamb dishes, while in British cuisine and American cuisine, mint sauce and mint jelly are used, respectively. Mint is a necessary ingredient in Touareg tea, a popular tea in northern African and Arab countries. Tea in Arab countries is popularly drunk this way. Alcoholic drinks sometimes feature mint for flavor or garnish, such as the mint"
"Turkey, Malta, Portugal, Spain, and Sicily. In Libya, carob syrup (called ""rub"") is used as a complement to ""asida"" (made from wheat flour). The so-called ""carob syrup"" made in Peru is actually from the fruit of the ""Prosopis nigra"" tree. Because of its strong taste, carob syrup is sometimes flavored with orange or chocolate. The carob tree is widely cultivated in the horticultural nursery industry as an ornamental plant for Mediterranean climates and other temperate regions around the world, being especially popular in California and Hawaii. The plant develops a sculpted trunk and the form of an ornamental tree after"
"Berber or the Stella brand - now owned by Heineken of the Netherlands), brandy (Boukha - fig liqueur, Thibarine - herbal date liqueur, or other liqueurs made from pomegranates, dates, lotos (jujube), carobs or prickly pears), and apple ciders. Scented waters with dark rose or blossom petals, similar to agua fresca with flowers, have been called ""scents from heaven"". Tabil, pronounced ""tebel,"" is a word in Tunisian Arabic meaning ""seasoning"" (similar to 'adobo' in Spanish) and now refers to a particular Tunisian spice mix, although earlier it only meant ground coriander. Paula Wolfert makes the plausible claim that tabil is"
"available herbs in French cuisine, sage never found favor there. In the Levant and Egypt it is commonly used as a flavor for hot black tea, or boiled and served as an herbal drink in its own right. Common sage is grown in parts of Europe for distillation of an essential oil, although other species such as ""Salvia fruticosa"" may also be harvested and distilled with it. The essential oil contains cineole, borneol, and thujone. Sage leaf contains tannic acid, oleic acid, ursonic acid, ursolic acid, carnosol, carnosic acid, fumaric acid, chlorogenic acid, caffeic acid, niacin, nicotinamide, flavones, flavonoid glycosides,"
"(Egypt), depicting the plants when they were brought from Canaan in the year 1447 BCE. The plant is mentioned in the Mishnah, where its cultivation and use as food was described. Theophrastus' ""Enquiry into Plants"", described the necessity of leaching the roots and leaves before they can be eaten. In Middle Eastern cooking, the leaves are cut up and thoroughly cooked with lemon or sorrel. It is also used in soups. It is commonly consumed with flat bread or bulgar, and is reported to have a taste similar to Swiss chard. In traditional medicine among Arabs in Palestine, ""Arum palaestinum"""
"This drink is said to have been a preferred drink of the pharaohs. In Egypt and Sudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. On a typical street in downtown Cairo, one can find many vendors and open-air cafés selling the drink. In Egypt, ""karkadeh"" is used as a means to lower blood pressure when consumed in high amounts. Infusions of mint, cinnamon, dried ginger, and anise are also common, as is sahlab. Most of these herbal teas are considered to have medicinal properties as well; particularly common is an infusion of hot lemonade in which"
"loves him. However, when the food is prepared for guests the hot peppers are often toned down to suit the possibly more delicate palate of the visitor. Like harissa or chili peppers, the tomato is also an ingredient integral to the cuisine of Tunisia. Tuna, eggs, olives and various varieties of pasta, cereals, herbs and spices are also ingredients which are prominently used in Tunisian cooking. Tunisian culinary ingredients include the following typical elements: Tunisians also produce grapes, wheat, barley and orchard fruits, once fermented they become wines, as in Chateau Mornag which is a staple Tunisian wine, beers (Celtia,"
"Amharic it is also called ""kesse"" or ""kessie"". In Gurage it can be called ""koseret"" (), ""kesenet"" (), or ""quereret"". Said in Tigrinya it is . , , or are the terms in the Oromo language. In French it is called ' (literally 'African verbena'), ', or '. German speakers call it ' (Gambia tea shrub). In Sierra Leone it is named ""a-kimbo"" and in the Congo it is called ""ngadi"" or ""dutmutzuri"". Koseret, specifically the subspecies ""L. a. var. koseret"", is dried and used as an herb in Ethiopian cuisine. The smell is camphorous and minty. Some describe its"
"as a sweetener. Sherbet comes in many flavors including lemon, pomegranate, quince, strawberry, cherry, orange, rose, orange blossom, tamarind, mulberry and violet. Tamarind sherbert is a popular non-alcoholic beverage in Muslim countries that is commonly prepared during Ramadan. In Turkey tamarind sherbet, called ""demirhindi şerbeti"", might be flavored with cloves, cardamom, fresh ginger, a cinnamon stick, honey, sage and dried linden flowers. In Pakistan tamarind is called ""imli"" and is commonly paired with dried plums (""aaloo bukhara""). Almond sherbet can be spiced with cardamom and kewra. Another version of almond sherbet is made with milk and saffron and musk melon"
"black even in liquid form. Besides true tea, herbal teas (or tisanes) are often served at the Egyptian teahouses, with ingredients ranging from mint to cinnamon and ginger to salep; many of these are ascribed medicinal qualities or health benefits in Egyptian folk medicine. Karkade, a tisane of hibiscus flowers, is a particularly popular beverage and is traditionally considered beneficial for the heart. Libyan tea is a strong beverage, black or green, served in small glass cups with foam or froth topping the glass. it is usually sweetened with sugar and traditionally served in three rounds. mint or basil is"
"variety of herbs, spices and leaves rarely found in the West. The characteristic flavor of kaffir lime leaves (""bai makrut"") appears in many Thai soups (e.g., the hot and sour ""tom yam"") or curry from the southern and central areas of Thailand. The Thai lime (""manao"") is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor. Kaffir lime leaves or rind is frequently combined with galangal (""kha"") and lemongrass (""takhrai""), either kept whole in simmered dishes or blended together with liberal amounts of chilies and other aromatics to make curry"
"drinking establishments in Europe and North America. The spearmint cultivar ""Mentha spicata"" 'Nana' possesses a clear, pungent, mild aroma, and is the mint that is traditionally used in Maghrebi mint tea. Other hybrids and cultivars of ""Mentha"", including ""yerba buena"", are occasionally used as substitutes for Nana mint. In Morocco, people enjoy perfuming their Moroccan mint tea with herbs and flowers. For fancy occasions, they like adding orange blossom water. In the cold season, they add many warming herbs like Pennyroyal mint and absinthe. Historians differ as to when they think tea was introduced to Moroccan culture, although some say"
"brought to Spain by the Muslims and are featured in the cuisine. Cardamom (""hel"") is used to flavor coffee. Chopped fresh cilantro and parsley are popular garnishes. Chopped mint is added to salads and cooked dishes, and fresh mint leaves (""nana"") are served in tea. Cinnamon is sometimes used as a meat seasoning, especially in dishes made with ground meat. Saffron, which is grown in Spain is used in many varieties of Sephardic cooking, as well as spices found in the areas where they have settled. Tiny cups of Turkish coffee, sometimes spiced with cardamom, are often served at the"
"of the Maghreb, and the Ottoman Empire. The cuisine has been strongly influenced by French and Italian (especially Sicilian) cooking. Unlike other North African cuisines, Tunisian food is quite spicy. A popular condiment and ingredient which is used extensively in Tunisian cooking, harissa, is a mix of spices commonly sold together as a paste. It is usually the most important ingredient in different sauces and gravies. Westernised harissa mostly contains red chilies to replace ""black cumin"" which is significantly different from standard cumin. Black cumin is readily available in the Mediterranean and middle east and there are many people that"
"also known scientifically as Lawsonia Alba. Most individuals have benefited from its heat inducing qualities. The fragrance of Hina is used during the winter season to provide extra warmth. However, there are a few precautions of using Hina during summer. It can lead to nasal bleeding if inhaled in the warm seasons. Anbar/Ambergris Anbar is secreted from whales and is known as the prince of scents. It is found on the beaches and resembles little dark attractive crude blocks. There are some countries that use Anbar in tea. A good example is Morocco where some communities use Ambergris in very"
"called ""habbat al hamra"" (literally red seeds) in Arabic. In the Arabian Peninsula, the seeds are traditionally mixed with custard to make a hot drink. Garden cress Cress (Lepidium sativum), sometimes referred to as garden cress to distinguish it from similar plants also referred to as cress (from old Germanic ""cresso"" which means sharp, spicy), is a rather fast-growing, edible herb. Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. In some regions, garden cress is known as mustard and cress, garden pepper cress, pepperwort, pepper grass, or poor man's pepper. This annual"
"rue, pennyroyal, wild carrot, blue cohosh, tansy, and savin. In Egypt, herbal teas such as hibiscus tea (""karkade"") are very popular. They are served in teahouses (""ahwas""). In China, the traditional Chinese medicine approach is used in formulating natural herbal teas and they are very popular in enhancing health and addressing core issues within the body; e.g. formulated recipes like hawthorn plus oolong / pu-er are used to address the high fat level in the bloodstream. The Chinese term ""liang cha"", means ""cooling tea"", and the Chinese drink it to cool down the body when it has become overheated due"
"Arabic tea Arabic tea (; shay ʿarabiyy ) Is a variety of hot teas popular throughout the Arab world. It is commonly served to guests and business partners at meetings and social events, and has been drunk by Arab people for centuries. It is considered to be a healthy drink largely because boiling water kills of most of the bacteria and viruses that would otherwise cause sickness, and some claim that they offer additional medicinal advantages. Tea is an important drink in the Arab world and is usually served with breakfast, after lunch, and with dinner. For Arabs, tea denotes"
"antihypertensive compounds, acting as angiotensin-converting enzyme (ACE) inhibitors. Hibiscus tea Hibiscus tea is a herbal tea made as an infusion from crimson or deep magenta-coloured calyces (sepals) of the roselle (""Hibiscus sabdariffa"") flower. It is consumed both hot and cold. It has a tart, cranberry-like flavour, and sugar or honey is often added to sweeten it. The tea contains vitamin C and minerals and is used traditionally as a mild medicine. In west Sudan, a white hibiscus flower is favoured for its bitter taste and is customarily served to guests. Hibiscus tea contains 15–30% organic acids, including citric acid, malic"
"of prepared harissa. In 2006, the Tunisian production of harissa was 22,000 tonnes, incorporating about 40,000 tonnes of peppers. Tunisian harissa is often made with chilis grown around Nabeul and Gabès, which are relatively mild, scoring 40,000–50,000 on the Scoville scale. Another significant producer is Algeria's Annaba Province, which is also a significant consumer. According to cookbook author Martha Rose Shulman, premade harissa tastes rather different from that which is served in Tunisian and expatriate restaurants. Harissa Harissa ( ""harīsa"", from Maghrebi Arabic) is a Maghrebi hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti"
"ornamental tree. In Albania as well, ""nerënxa"" or ""portokalli i hidhur"" is used commonly in spoon sweets. The blossoms are collected fresh to make a prized sweet-smelling aromatic jam (""Bitter orange blossom jam"" Morabba Bahar-Narendj), or added to brewing tea. In Turkey, juice of the ripe fruits can be used as salad dressing, especially in Çukurova region. However, in Iraqi cuisine, a bitter orange or ""raranj"" in Iraqi is used to compliment dishes like Charred Fish ""samak/simach maskouf"", tomato stew ""morgat tamata"", ""Qeema"", a dish that has the same ingredients as an Iraqi tomato stew with the addition of minced"
"the rim, in order to save the drinker's fingertips from being burned, as the tea is served boiling hot. In Turkey, herbal teas are generally used as herbal medication. They are mostly popular with foreign tourists with apple ('), rose hip ('), and linden flower (') being the most consumed flavors. Sage tea (', literally 'island tea') is most popular in the Mediterranean coastal region. In Turkey, herbal teas destined for the treatment of most ailments can be found in local herbal shops, called """". Dried herbal leaves, petals, shoots, etc. are sold in loose-leaf according to each customer's need"
"or ""bıttım"", a coffee-like beverage known as Kurdish Coffee or ""menengiç kahvesi"" is made from the roasted fruit and a soap is made from the oil. Terebinth resin was used as a wine preservative in ancient Israel and the ancient Near East. Pistacia terebinthus Pistacia terebinthus, known commonly as terebinth and turpentine tree, is a species of ""Pistacia"", native to Iran, and the Mediterranean region from the western regions of Morocco, and Portugal to Greece, western and southeast Turkey. In the eastern shores of the Mediterranean Sea – Syria, Lebanon – a similar species, ""Pistacia palaestina"", fills the same ecological"
"in addition been influenced by French and Italian cuisine respectively. In Maghrebi cuisine, the most common staple foods are wheat (for khobz bread and couscous), fish, seafood, goat, lamb, beef, dates, almonds, olives and various vegetables and fruits. Because the region is predominantly Muslim, halal meats are usually eaten. Most dishes are spiced, especially with cumin, ginger, paprika, cinnamon and saffron. Fresh peppermint, parsley, or coriander are also very common. Spice mixtures such as ras el hanout, baharat, and chili pastes like harissa (especially in Tunisia) are frequently used. The use of legumes, nuts, fruits and spices is very prominent."
"or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for ""lablabi"", a chickpea soup usually eaten for breakfast. In Algeria, harissa is commonly added to soups, stews, and couscous. Harissa paste can also be used as a rub for meat or eggplants. In Israel, harissa is a common topping for ""sabich"" and ""shawarma"", although other hot sauces like the Yemeni ""sahawiq"" or the Iraqi ""amba"" are also used. Moroccan cuisine has also adopted harissa, using it as a side condiment for tagines, or sometimes mixed into dishes. Tunisia is the biggest exporter"
"Harissa Harissa ( ""harīsa"", from Maghrebi Arabic) is a Maghrebi hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti () pepper, serrano peppers, and other hot chili peppers, spices and herbs such as garlic paste, coriander seed, saffron, rose, or caraway, as well as some vegetable or olive oil for preservation. Harissa is most closely associated with Tunisia but is also common in Libya, Morocco and Syria among other places. As with the European cuisine, chili peppers were imported into Maghrebian cuisine via the Columbian Exchange, presumably during the Spanish occupation of Tunisia between 1535"
"in Algeria, Armenia, Egypt, Iraq, Israel, Jordan, Lebanon, Libya, Morocco, Palestine, Saudi Arabia, Syria, Tunisia, and Turkey. There is evidence that a za'atar plant was known and used in Ancient Egypt, though its ancient name has yet to be determined with certainty. Remains of ""Thymbra spicata"", one species used in modern za'atar preparations, were found in the tomb of Tutankhamun, and according to Dioscorides, this particular species was known to the Ancient Egyptians as ""saem"". Pliny the Elder mentions an herb ""maron"" as an ingredient of the ""Regale Unguentum"" (""Royal Perfume"") used by the Parthian kings in the 1st century"
"long glasses, it can also be made with mint or cardamom, or with a dash of milk. In Yemen, black tea is brewed in water and milk. Arabic tea Arabic tea (; shay ʿarabiyy ) Is a variety of hot teas popular throughout the Arab world. It is commonly served to guests and business partners at meetings and social events, and has been drunk by Arab people for centuries. It is considered to be a healthy drink largely because boiling water kills of most of the bacteria and viruses that would otherwise cause sickness, and some claim that they offer"
"street. The dried flowers can be found in every market. Roselle tea is quite common in Italy where it spread during the first decades of the 20th century as a typical product of the Italian colonies. The Carib Brewery Trinidad Limited, a Trinidad and Tobago brewery, produces a 'Shandy Sorrel' in which the tea is combined with beer. In Thailand, roselle is generally drunk as a cool drink, and it can be made into a wine. Hibiscus flowers are commonly found in commercial herbal teas, especially teas advertised as berry-flavoured, as they give a bright red colouring to the drink."
"believed to reduce cholesterol. It is less commonly made into a wine, sometimes combined with Chinese tea leaves, in the ratio of 4:1 by weight (1/5 Chinese tea). The beverage is popular in Malaysia and Indonesia as well. In China, candied flower petals are occasionally available. In Mandarin Chinese, it is called luòshénhuā (). In Italy hibiscus tea, known as ""carcadè"" or ""Italian tea"", is usually drunk hot, often with the addition of sugar and lemon juice. First introduced from Eritrea, it was widely used as a tea substitute when the country was hit by trade sanctions for its invasion"
"shade of brown. It has a pleasant fragrance, of cress or mustard, as well as a warm and pungent taste. The leaves break with a fine crisp crackle when trodden on. The tree grows to a maximum height of . The plant is native to the Middle East and Africa. ""Salvadora persica"" is a popular teeth cleaning stick throughout the Arabian Peninsula, as well as the wider Muslim world. The fresh leaves can be eaten as part of a salad and are used in traditional medicine. The flowers are small and fragrant and are used as a stimulant and are"