Kaska

In some quotes from the 13th century AD, a Syrian historian from Aleppo mentions Kaskà on four occasions, always combining it with couscous. These very ancient citations show that couscous, and therefore the mixture of spices Kaskà, spread rapidly and were common above all in the Islamic West up to Tripolitania, while further east, starting from Cyrenaica, the cuisine was mainly Egyptian. for which couscous was only an occasional dish. One of the first references to Kaskà in Northern Europe is in Brittany in a letter dated 12 January 1699, although it had already made its appearance in Provence much earlier, where the traveler Jean Jacques Bouchard wrote of having eaten it in Toulon in 1630.

In the Kitchen : This mixture is not only essential for the preparation of couscous, to which it must be added during cooking, but it is an exceptional combination with fish and lamb.

Ingredients : Coriander, Cumin, Sweet Paprika, Black Pepper, Chili Pepper.

Origin : Syria

Weight : 50 g