Thyme is the leaf of a low-growing shrub in the mint family called Thymus vulgaris. Its tiny grayish-green leaves rarely are greater than one-fourth inch long. For use as a condiment, Thyme leaves are dried then chopped, or ground.
Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The root, or rhizome, has a tough brown skin and bright orange flesh. Ground Tumeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground.
A Lebanese dish of bulghur mixed with chopped parsley, tomatoes, mint, onion, olive oil and lemon juice, proportions varying; eaten as a salad scooped up with lettuce leaves.
A paste of crushed raw sesame seeds used as the basis of many Arab dishes such as Halvah, Hummus, and Baba Ghanoush.
A Moroccan cuisine; a braised stew, with infinite variations, named for the earthenware pot with a conical lid in which it is cooked and served; also spelled tagine.
A creamy Turkish sauce of ground nuts and bread crumbs, flavored with garlic and lemon juice or vinegar, usually served with seafood or vegetables; many variations; a similar sauce is made in Syria and Lebanon.
An Afghan cooking, a mix of pickled vegetables, often served with pilau and always with bread.