It isn’t possible to describe Spanish cuisine or let’s say the Mediterranean cuisine without explaining the importance of the rich Arabic culture. The Arabic empire had occupied most part of Spain till about 1492. No wonder the daily eating is massively influenced by the Arabic palette. The Arabic tradition in Spain has also contributed to the Spanish vocabulary which is why we see many Spanish words derived from Arabic! Most of the Spanish words that originated from classical Arabic are nouns. They are words related to kitchen, food, animals, nature, hobbies, science etc. Many of the dishes and ingredients begin with the letter “A’’ such as ‘albóndiga’ – meatballs, ‘aceite’ –oil, “aceituna” – olive, ‘arroz’ – rice, ‘azúcar’ – sugar, ‘azafrán’ – saffron, ‘albahaca’ – basil, ‘acebibe’ – raisin etc. The Spanish words that begin with ‘A’ or ‘AL’ come from the definitive Arabic article “AL” referring to the grammatical article “THE” in English!
One of the main cooking techniques that the Arabs brought to Spain was that of pickling, especially in vinegar solutions. Starting with herbs and spices like thyme, oregano, rosemary and, bay leaves that already had their sources in Spain, the Arabs brought many more flavors. Mint became a popular flavor and is used extensively in the preparation of meat. Cinnamon, nutmeg, sesame, coriander, aniseed became a part of the daily preparations of sweets, bread and meat. ‘Arroz con leche’ – rice pudding with cinnamon is a classic example. The queen of spices – saffron was also introduced by the Arabs and it still is important for flavoring and color, especially in rice dishes. Spain is one of the major producers of saffron. Another dish called ‘Paella’ is an introduction by the Arabs. No paella is complete without rice, saffron and some vegetables etc. Lentil dishes were also an addition. The Arabs also introduced olives, chickpeas, dates, pomegranates, garlic, lemons, oranges, figs, aubergines, etc. Olive oil and olives is a staple in the local diet as it also contributes to good health. One of the most delicious dishes is the local ‘Tapas’ that is often aubergine slices fried with honey – a fabulous Arabic combination. Many cakes and small sweets consist of almonds. This tradition of using almonds or other dry fruits in the Spanish nutrition was also brought by the Arabs. Sugarcane and use of sugar or honey to preserve fruits or to make crystallized fruits was also introduced.
Have you given a thought reading the above information that even our Indian cuisine uses many of the above mentioned spices and ingredients? The only difference is that we use them in different ways and different quantities which results in different flavors and tastes as most of us love extra spicy and colorful food! Also, in India, we have more knowledge about the medicinal properties of spices and we use them for medicinal purposes as well.
Snehal Walia
Faculty of French
SIFIL