The distinctive nature of Arabic cuisine also depends upon its use of various seasonings and condiments. Arab cooks, however, indulge in one habit of which many Europeans are not so fond: they mix spicy things with sweet ones, and bitter with mild aromas or flavours, creating peculiar contrasts of taste that may indeed tickle the palate of some but, as a rule, put us off. It often takes a while for outsiders to get used to these contrasts, but the Arab is not bothered in the least by eating peppers together with oranges or other fruit, whereas it would take me a long time to enjoy the combination of these contrasting tastes. On the other hand, it must also be said that the Arabs do not just salt their food but season it. And this is to their credit.
French cuisine is famous, not least because its secrets are found in the kitchen garden where a great variety of herbs abound and beg to be used. Escoffier, the modest Frenchman of small stature, came to be known as the King of Cooks because he mastered the use of culinary herbs in our European gardens and markets in a way that no one else has been able to match. No wonder his skill and art enabled him to produce the tastiest and most stimulating sauces, gravies and dressings that inspired the enthusiasm of even kings and princes!
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