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Some Egyptian names of some spices/flavours


Ginger = ganzabeel
Cinnamon = qerfah
Cumin = cammon
Cardamom = habhan 7abhan
Oregano = zatar
Cloves = qoronful
Coriander = kozbarah
Basil = rehan = re7an
Curry = karry hindi
Paprika = filfil a7mar na3em bared
Dried mint = na3na3
Dried Basil seeds powder = re7an 7ab na3em
bay leaves = lawry
red pepper = shaatah
sumac = sumac
tumeric = curcumin or osfor
Garlic - Toom
Coriander has 2 types
Fresh - kuzbara khadra
Ground - kuzbara nashfa

Dill - shabat
Parsley - ba'doonis
Black pepper - fil fil iswid
Salt - Mal7
Sesame - Simsim
Thyme - Za'tar
 Allspice = Boharaat, Bohar
Ammonia (powder) = Nashader
Anise = Yansoun
Basil, fresh = Rihan
Bayleaf, Laurel = Wara' El Laura
Capers = Qobbar (Abu Khanger)
Caraway = Karawya
Cardamom = Habbahaan
Cayenne Pepper = Shatta
Chicory= Chicoria
Chili = Felfel Ahmar Amrikani, Shatta
Chives = Korraat Baladi
Cinnamon = Erfah
Cloves = Oronfel
Coriander, dry, seeds = Kozbara Nashfa
Coriander, fresh= Kozbara Khadra
Coriander (powder)= Kozbara Matthoona
Cumin = Kammun
Cumin, black = Habbet El Baraka
Curry = Kari Hindi
Dill, fresh = Shabat
Fennel = Shammar
Fenugreek = Helba
Garlic = Toom
Ginger = Ganzabeel
Hibiscus = Karkade
Juniper = Habb El Aaraar
Licorice = Erq Souss
Mace = Bisbassa
Marjoram = Mardagoush (Bardakosh)
Mastic = Mesteka
Mint = Naanaa
Nutmeg = Gozet Et Tib
Paprika = Felfel Roumi (mish harra)
Parsley = fresh Ba'duunes
Pepper, black = Felfel Eswed
Pepper, red = Felfel Ahmar
Pepper, white = Felfel Abyad
Rosebuds = Zir El Ward
Rosemary = Hassa El Baan
Saffron = Zaafaran
Sage = Marmareya, Akbdar Chey
Salt, cooking = Malh Kheshen
Salt, table = Malh Na'em
Sorrel = Hummad
Savory = Zaatar El Bar
Sesame = Semsem
Sumac = Soumak
Tarragon = Targhun
Thyma / Oregano = Zaatar
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Noblese said…
Wonderful post ... I was searching for some translations!
May 27, 2007 at 10:05:00 AM PDT
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