Exotic ingredients are now available all year round, not only from specialist stores, but also from our local supermarkets. This title introduces the reader to all the ingredients (from chickpeas and pomegranates to lesser-known ones such as sheep's tail fat, orchid root and melokhia) used in the cuisines of the Middle East. Each ingredient is described in detail - its appearance and taste, how it grows or is manufactured, culinary and medicinal uses - and is supported by at least two recipes to demonstrate its versatility. The title is illustrated with ingredient cut-outs, location pictures from across the Middle East and mouth-watering recipe photographs.