Usfur Safflower Petals, Whole Allspice, Cloves & Fennel Seeds in Levantine Cooking
Whole spices and dried blossoms are the secret behind crystal-clear Levantine broths and bright pantry pickles: Usfur safflower petals tint rice and cured lemons golden yellow, while whole allspice berries and cloves perfume poaching stock without clouding it. Sweet fennel seeds finish festive ka'ak biscuits.
Usfur safflower petals: Natural golden hue for rice and pickled lemons
Known across Syria, Lebanon and Egypt as Usfur, crimson-orange safflower petals impart a sunny golden colour and delicate floral note whenever steeped in a splash of warm water and stirred into rice pots. Mixed with nigella seeds and coarse salt, Usfur is also the signature stuffing inside traditional cured lemons (laymoun mu'asfar).
Whole allspice, cloves and coarse poaching blends for clear stock
When simmering chicken or lamb shanks for mansaf, freekeh, maqluba or yogurt stews, Levantine cooks drop whole allspice berries (literally called 'sweet spice' in Arabic), whole cloves and coarse whole spice mixes into the pot instead of ground powders. The whole berries release warm aroma slowly while keeping both meat and broth bright and clear.
Sweet fennel seeds (Shamra) in crisp ka'ak rings and infusions
Lightly toasted whole fennel seeds join aniseed and mahlab inside crunchy Syrian and Palestinian olive-oil sesame bracelets (ka'ak), and brew into a gentle, naturally sweet evening herbal cup.
