Spices and herbs are key tools of the trade adding flavor, color and panache to a dish. Caterer Middle East speaks to chefs from across the region to find out what makes them such vital components and where the best varieties come from.
Although the Middle East was once famed for it spice trade, the
region’s kitchens are now forced to rely on suppliers and market traders
to provide them with their herbs and spices.
With so many varieties of herbs and spices available, selecting the best
ingredients can prove challenging, as local market stalls and regional
suppliers compete to attract business from the region’s chefs.
Holiday Inn Dubai Al Barsha executive sous chef Sameh Youssef says
for some of the spices he uses in his dishes, it’s easier to purchase
them directly from their country of origin.
“Some items you simply cannot find in Dubai, but suppliers can bring
them to you. The only downside is if I make an order on Sunday they will
not be delivered until Wednesday,” he notes.
Spices allow restaurants to be creative and experiment with their
offerings. One new Dubai outlet, Grandeur Hotel’s d’fusion restaurant,
has a fusion menu offering surprise dishes like Dum Lasagna, a mixture
of Italian pasta and Indian spices.
