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• Mahlab
  ...stry recipes. Thanks to renewed interest in [[Cuisine of the Mediterranean|Mediterranean cooking]] it has been recently mentioned in several cookbooks. [[Category:Middle Eastern cuisine]]
  2 KB (299 words) - 14:14, 22 October 2007
• Za'atar
  [[Category:Arab cuisine]] [[Category:Mediterranean cuisine]]
  3 KB (384 words) - 07:57, 15 October 2007
• Ras el hanout
  [[Category:Moroccan cuisine]] [[Category:Arab cuisine]]
  2 KB (248 words) - 11:09, 3 November 2007
• Rapini
  ...''' is a common [[vegetable]] in [[Chinese cuisine|Chinese]] and [[Italian cuisine]]. It is also known by other names, including Broccoli Rabe (or Raab), ''Br ...herb, a relative of the [[turnip]], that grew either in [[China]] or the [[Mediterranean]] region. It is now grown throughout the world. Rapini is available all yea
  2 KB (275 words) - 12:33, 28 March 2007
• Caulerpa
  ...making them among the biggest single cells in the world. A species in the Mediterranean can have a stolon more than 3 metres (9 feet) long, with up to 200 fronds. ...aviar'''. They have a peppery taste. Seagrapes are eaten in [[Indonesian cuisine]], sometimes fresh, and othertimes coated in [[sugar]]. They are raised in
  3 KB (482 words) - 17:22, 16 October 2007
• Cumin
  ...]] in the [[family (biology)|family]] [[Apiaceae]], native from the [[east Mediterranean]] to [[East India]]. ...Chinese, [[Indian cuisine|Indian]], [[Cuban cuisine|Cuban]] and [[Mexican cuisine]].
  8 KB (1,192 words) - 03:52, 13 September 2007
• Common sage
  ...ves, and blue to purplish flowers native to southern [[Europe]] and the [[Mediterranean]] region. ...glish cuisine|English]] [[Lincolnshire sausage]]. Sage is also common in [[Cuisine of Italy|Italian cooking]]. Sage is sauteed in olive oil and butter until c
  7 KB (923 words) - 04:41, 9 November 2007
• Caper
  ...pickled bud of this plant. The bush is native to the [[Mediterranean Basin|Mediterranean region]], growing wild on walls or in rocky coastal areas throughout. The p ...Capers are a common ingredient in [[Mediterranean Basin|Mediterranean]] [[cuisine]]. The grown [[fruit]] of the caper [[shrub]] is also used, and prepared si
  6 KB (853 words) - 13:46, 4 August 2007
• Malabathrum
  ...f|bay leaves]]," though the bay leaf is from the [[Bay Laurel]], a tree of Mediterranean origin in a different genus, and the appearance and aroma of the two are qu
  3 KB (464 words) - 15:22, 22 October 2007
• Common Rue
  ...pia]] and rue is also used as a traditional flavouring in Greece and other Mediterranean countries. In Istria, there is a [[grappa]]/[[raki]]ja recipe that calls fo
  3 KB (490 words) - 09:58, 7 October 2007
• Mastic
  ...sfeld/ Mansfeld's Database Taxonomy]</ref>. It is native throughout the [[Mediterranean region]], from [[Morocco]] and [[Iberian peninsula|Iberia]] at the east thr People in the Mediterranean region have used mastic as a medicine for gastrointestinal ailments for sev
  7 KB (1,070 words) - 12:39, 26 August 2007
• Carob tree
  ...v''), ''Ceratonia siliqua'', is an evergreen shrub or tree native to the [[Mediterranean]] region, cultivated for its edible [[seed]] pods. ...ought-resistant) species, well adapted to the ecological conditions of the Mediterranean region. It is also one of the few trees present in the [[altiplano|altiplan
  6 KB (915 words) - 13:52, 4 August 2007
• Oregano
  ...m vulgare'') is a species of ''[[Origanum]]'', native to [[Europe]], the [[Mediterranean region]] and southern and central [[Asia]]. It is a [[perennial plant|peren ...b. It is particularly widely used in [[Greek cuisine|Greek]] and [[Italian cuisine]]s. It is the [[leaves]] that are used in cooking, and the dried herb is of
  4 KB (643 words) - 17:08, 24 February 2010
• Coriander (spice)
  ...[[Latin America]]n, [[China|Chinese]], [[Africa]]n and [[Southeast Asia]]n cuisine. Coriander leaves were formerly common in [[European cuisine]] but nearly disappeared before the modern period. Today Europeans usually
  11 KB (1,697 words) - 04:50, 3 October 2007
• Greater burdock
  ...e to the temperate regions of the old world, from [[Scandinavia]] to the [[Mediterranean]], and from the [[British Isles]] through [[Russia]], and the [[Middle East ...s a vegetable, but now it is rarely used, with the exception of [[Japanese cuisine|Japan]] where is called ''gobo'' (牛蒡 or ゴボウ) as well as in [[Ital
  4 KB (649 words) - 17:40, 14 October 2007
• Rosemary
  ...with fragrant evergreen needle-like [[leaf|leaves]]. It is native to the [[Mediterranean]] region. It is a member of the mint family [[Lamiaceae]], which also inclu ...fresh and dried leaves are used frequently in traditional [[Mediterranean cuisine]] as a [[herb]]; they have a bitter, astringent taste, which complements oi
  9 KB (1,345 words) - 05:54, 4 November 2007
• Chickpea
  ...gram or kala chana. The Kabuli form is the kind grown, for example, in the Mediterranean today. The Desi-type closely resembles those seeds found on archaeological The chickpea is grown in the [[Mediterranean Basin|Mediterranean]], western [[Asia]], and the [[Indian Subcontinent]]. The wild ancestor of
  10 KB (1,422 words) - 10:10, 12 July 2007
• Rue
  ...] [[subshrub]]s 20-60 cm tall, in the family [[Rutaceae]], native to the [[Mediterranean]] region, [[Macronesia]] and southwest [[Asia]]. Different authors accept b It was used extensively in Middle Eastern cuisine in olden days, as well as in many ancient Roman recipes (according to [[Api
  5 KB (779 words) - 12:03, 3 November 2007
• Cilantro
  ...[[Latin America]]n, [[China|Chinese]], [[Africa]]n and [[Southeast Asia]]n cuisine. Coriander leaves were formerly common in [[European cuisine]] but nearly disappeared before the modern period. Today Europeans usually
  11 KB (1,697 words) - 04:56, 4 June 2010
• Coriander
  ...[[Latin America]]n, [[China|Chinese]], [[Africa]]n and [[Southeast Asia]]n cuisine. Coriander leaves were formerly common in [[European cuisine]] but nearly disappeared before the modern period. Today Europeans usually
  12 KB (1,903 words) - 14:20, 5 August 2009

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