Spices and Oils

The ancient Egyptians used a lot of food additives and spices, mainly oils, in cooking. Therefore, spices and oils become one of the most famous Ancient Egyptian kinds of food. They have 21 different names for different types of vegetable oils obtained from sources such as sesame, castor, flaxseed, beet seed, horseradish, safflower, and colored seeds. Horseradish oil is known to be very popular. They also like a variety of spices like salt, anise, cinnamon, coriander, cumin, cumin, fennel, fenugreek, marjoram, mustard, and thyme. Sugar condiments did not appear in ancient Egypt until many years later, but sweeteners such as syrups made from dates, grapes, and figs were used for sweetening purposes.

While other civilizations of their time had simple foods, the ancient Egyptian diet was different. The ancient Egyptians used spices and oils for flavor, including cumin, cumin, coriander, mustard, thyme, marjoram, and cinnamon. Most spices and oils were imported and therefore too expensive to be used outside the kitchens of the wealthy. They are very creative to provide a taste of their food. In ancient times, items used to spice up the flavor of their bread, meat and other staples were very popular. They find it necessary to make the food tasteful and enjoyable. In the ancient times of the Egyptian civilization, oil was the main commodity for culinary creations. This is widely used especially for cooking meat. The Egyptians enjoyed using oils and this claim is bolstered by the fact that they have about 21 different oils. Oils used for the diet are usually made from vegetables such as radish seeds and castor. To get a sweet taste, they often use honey or syrup (made from dates, grapes, and figs).