Looking for some typical Afghan kitchen herbs!

[Tjanaparh]

Dear friends I would like Your help or your advice if You think that my question is wrong.

I am looking for the seeds of some tipical herbs growing in Afghanistan used as spices and medicines.
I know the latin names:
Ferula foetida, Ferula galbaniflua and Dorema ammoniacum
The first in Persian is called Hing if I am right

Also I would lice to find Malacocarpus crithmifolius(I do not know if it grows in Afghanistan , but it should I think), its a rare berylike shrub growing in deserts and dry mountains, mostly similas to the Spand(Esfand, Peganum harmala) but with edible red fruits.

Can somebody help me to find them?

[Soldat_Amir]

My Armenian brother, I would be thankful if you could PM me some Armenian recipes.

I have yet to post a very traditional Waziristani cuisine called Zimna Reezay, which is a stew rice like cuisine and it tastes great.

I will try and get the recipe from my mother soon and post it on Pashtunforums

[Karachi]

what is armenian food like? never even seen pictures of it. is it similar to Turkish?

[Tjanaparh]

Dear Amir, dear Karachi - I will try to post some recipies.
Our kitchen can be quiet different as we had once a large territory.
Armenians of Cilicia had similar coussine to Lebanese.
Armenians of northern part of Western Armenia hade surely similar dishes as nowadays in Turkey in the same places.
Armenians of southern westernarmenia and southern esternarmenia have cousine a bit similar to Iran.
Northern parts are more similar to caucasian cousine.

Traditionally Armenians used a lot of legumes and traditional wheat(there are types of wheat endemic to Armenia). Also the wild chickpea area includes armenian highlands as well. For today kitchen changed, with the turkic tribes and the Arabs that came here a big meating society appeared. For inctance one medieval Armenian geograph, Anania Shirakatsi cited "If our grandfathers knew howmany meat is eeaten today, they would have told that our stomachs became a cemetery"
Nowadays meat is eaten even more - in the capital all is full of Qabab, Khash(soup coocked from cow legs) and so on...
I prefer the more tipical kitchen, like sourmilk soup, some dishes with gourd, wheat and other cereal.
also very diffused is Ajapsandal - a mixture of season vegetables coocked on low flame.
Generally we Armenians like a lot collecting wild herbs for coocking - so they are really diffused.

With the time I will post some recepies to and hopefully I find some photo in the web..

[Tjanaparh]

Two of the plants I am searching for seeds..

[IamDZJ]

the last one is fennel seed plant.

[Tjanaparh]

Dear Da Zahro Jaam , it is not a fennel seed pland - fennel seed is much smaller and looks different:



This plant is different, it is much higher and it has a garlic-like smell.
The part used is the Gum that the plant produces when it is cut.
The gum is then dried and sed as a spice.
I know that Afghanistan together with India and Iran are one of the main cultivars(Afghanistan prodces it the most).
The seed of the plant look like this:


And these are some other plant pictures:





One other plant is the Softfruit shrub(malacocarpus) - its a rare plant and there are no good photos on the web, it looks like that:



Ferula galbaniflua is related to the upper described Ferula foetida, but it has a gum with different tast anf its lefs are different:



At least the Dorema species also produce a gum with again different taste.
There are different types that look like that(one photo I posted already):






Dorema

[sam26london]

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