Uzbek spices: the secret of tasty and fragrant dishes
Uzbek cooks often use various Uzbek spices and greens to prepare delicious and fragrant dishes. Generally, such Uzbek spices as black cumin, black pepper, cayenne (fresh, dried and milled), barberries, coriander, bay leaves, cinnamon and sesame seeds are used in Uzbek food.
The more common herbs are dill, parsley, celery, cilantro, green onions, green garlic, mint, raikhon (basil), and zhambyl (thyme). Garlic, onionand radish are often used for flavor strength, both as ingredients and spicery. The same role have such fruits as quinsy, grains of pomegranate, fresh and dried plum, alcha (wild cherry) and raisins.