|This article needs attention from an expert in Food and drink. (August 2008)|
Qâlat daqqa (also spelled gâlat dagga), or Tunisian Five Spices, is a spice blend originating from the North African nation of Tunisia. It is made of cloves, nutmeg, cinnamon, peppercorns, and grains of paradise mixed and ground to a fine powder. It is most often used to spice meats and vegetable dishes. The flavor of the mixture is described as being "sweet and warm".
Qâlat daqqa is utilized in several manners:
- In meats it is used as ether a dry rub or as an ingredient to marinades. It is noted for use in lamb tajines.
- In vegetable dishes, it is noted for imparting a warm flavor, especially in pumpkin- or eggplant-based dishes.
- Green, A. (2006). Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market. Quirk Books. pp. 1–281. ISBN 9781594740824. Retrieved 2015-04-04.
- La saveur des roses. Editions Le Manuscrit. p. 175. ISBN 9782748121933. Retrieved 2015-04-04.
- Charles Gordon Sinclair (1998-04-01). International Dictionary of Food & Cooking. Taylor & Frances. p. 439. ISBN 1-57958-057-2. Retrieved 2008-12-06.
- "Qâlat Daqqa". Mistress of Spice. Retrieved 2008-07-09.[dead link]
- Christine Manfield; Charlie Trotter (2007-07-15). Spice: Recipes to Delight the Senses. Ashley Barber. Tuttle publishing. p. 36. ISBN 0-7946-0489-7. Retrieved 2008-12-06.
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