Herbs, Spices and Flavourings

Appears in
The Complete Guide to Traditional Jewish Cooking
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About
The Ashkenazim used the flavourings of Eastern Europe to create their robust and often piquant dishes, while the Sephardim used their own local flavourings to create a cuisine that is richly spiced and aromatic.

Fresh dill is used extensively in Ashkenazic cooking and its aroma is redolent of many classic dishes from the Old Country.