Bulghour: Wheat groats that have been parboiled, dried, and ground.
Bulghour grinds: #1 fine, #2 medium, #3 coarse and #4 extra coarse
Dzedzadz: Hulled, uncooked wheat.
Gorgod: Ground dzedzadz
Hulled vs. pearled: Hulled grains just have the outermost hull removed, while pearled ones have the next layer down, the bran, scrubbed off as well.
Shahra: Fine egg noodles:
Seeds & Herbs
Bahar: Allspice (Jamaican) *
Baharat: Allspice mixture (Arabic) *
Mahlab: Cherry pit
Sevakundig: Nigella (black seed)
Sumak: Sumac berry
- Baharat-A mixture of spices used in Gulf Arabic and Iraqi cooking. It is a combination of cinnamon, cloves, nutmeg, cumin, coriander and pepper with paprika added for color.
- Bahar: Although it is a spice from the new world (West Indies), it has been embraced in Middle East cooking for its similarity to the combined flavors of Baharat, and for that reason is called allspice.