Egyptian cuisine is a wonderland of sensation, infused with rich aromas that elevate every dish. Whether in the alleyways of Cairo’s vibrant Khan El Khalili or in Luxor and Aswan radiant streets, Egypt’s spice bazaars display a rainbow of pungent spices and herbs that are treasured in every dish. Spices have been around Egypt for centuries. The ancient Egyptians’ use of spices was quite different from the modern use of spices. Academics and scholars speculate that spices, along with palm wine, may have been used in the funerary treatment of the diseased, most notably cinnamon and cassia. Although it is uncertain, John W. Parry also suggests the use of anise and cumin, as well as sweet marjoram, in his article ‘The Story of Spices’ in 1995. “The spices first used in the mummifying process may have been anise and cumin, and perhaps sweet marjoram,” writes author John W. Parry in his article ‘The Story of Spices’ in 1995. “Later, when cinnamon and cassia found their way into Egypt, these two barks were among the chief embalming spices.” Egyptians were adamant to keep control of the important and highly profitable spice…
