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Bo’khoor البخور


Have you ever came across people that are holding an object that produces a thick smoke -probably smells wired to you- and they are literally trying to saturate themselves with that smoke? If you seen this before, congratulations! you have been in Gulf for too long; just kidding. But really, ever wondered what is that?

Bo’khoor is a fragrant aromatic wood, that is highly used in the gulf in many occasions. As it can be seen in the picture, Bo’khoor is basically tree stems of certain special trees. Those stems then go through natural and artificial processes to gain particular qualities qualifies them to be used as Aromatic substance/agent.

These trees grow mainly in East Asia in many countries like: Indonesia, Malaysia, South China, and India. The appropriate tree for Bo’khoor must be 20-30 years old years old tree-sometimes older-. Believe it or not! these stems develop their fragrant properties as a result of fungal attack, which transforms the white wood color to darker shade of brown (color is an indicator of Bo’khoor quality grade).

Ok! am not gonna bore you with the processing details. Let’s jump to the sensorial characters, shall we!

You already know this thing comes from wood, you are expecting the woody aromas, right? those notes are there, but that’s not all. First you need charcoal or a special instrument so stems start producing the aromatic smoke.

This Blue-ish white cloudy smoke will contain mainly the following aroma notes in different concentrations:
Agarwood (patchouli like aroma), woody, Sandalwood, some burnt notes, cinnamon hints.

As many ladies use it to fragrance their hair, clothes, and personal belongings; they like to personalize the aroma as well by adding some oils like: Amber, Musk, jasmine -floral scents; or add some spices or powders like: Saffron, sage, and Arabic Gum. It is used also to spread scent to the room, hall, or furniture. In Western region they even use it to perfume cups to serve water and juice for special guests.

It might smell weird and intense for you at first, but once you mingle in any gulf culture, you will smell it’s hints everywhere. As it holds very sentimental value to the region. It reminds us of our holey occasions, weddings, spiritual gatherings, grandmah’s house! and because it used to be (and some kinds still are) expensive, you will only smell it in the very important events.


Would like to highlight one last fact before closing, Bo’khoor is totally different from Incense. might be same in concept, but source and aroma are nothing alike.

So tell us, have you came across Bo’khoor before? How was your experience?

Hope you liked the article!

Arabic Coffee


This was my first Article ever about food and beverages! I hope you enjoy reading it!
Since everyone was Celebrating #coffee#International#day on 1 October 2018, I wanted to take the opportunity and introduce some information about our Saudi Arabic Coffee.
Brewing and preparing Arabic Coffee in Saudi Arabia is very different than any Arabic coffee in Gulf or middle east, in fact it’s flavor profile differs from one region to the other within Saudi itself!

Originally, coffee beans used to prepare this coffee grows in Yemen. The top two beans in terms of their quality are either Harary beans or Kholany beans.
Beans are slightly roasted, golden roast only not brownish or dark brown).


Our coffee is blended with flavoring agents in addition to the coffee beans which give it the unique overall flavor. Main ingredients include: Cardamom, Saffron, and cloves. Ratio depending on preference. some regions add some milk to enhance both flavor and texture.


We serve it in small special glass cups (Finjal), in a quantity not exceeding 15ml. it is strong, so you need to relax and take small sips and wait for it to do the mood stabilizing magic. 

Arabic coffee needs from 15-20 minutes for the beans to boil on low heat before it’s ready for consumption (other ingredients will be added after coffee is ready). The ratio defers depending on individual preference. The ratio I use: 1L water, 30G Coffee, 2 table spoon Cardamom, and add a little saffron and cloves.
I’m sure you are wondering about the sensory properties of this drink by now!

Let me give you the main hints and notes you will notice from the first sip. First, you will see blond liquid drink, with a strong released spicy odor. Then you will perceive Acidic Bitter taste with floral spicy flavor with no sweetness at all (we don’t add sugar to this kind of coffee). It dissolves very fast leaving a strong refreshing spicy aftertaste driven by the cardamom and clove notes.
Some people experience some oral numbness when consume too many cups, and if coffee was prepared with crushed cloves instead of whole cloves. 

There are many Cafes that serve Arabic coffee in Saudi, so it will not be difficult to find and you don’t need to stress yourself with the preparation.

According to one of the latest studies published on Caffeine content in coffee, it appears that the less roasted beans (the lighter the color) the more Caffeine it contains. So careful! this coffee will keep you up all night.

If you prepare your coffee differently, come and tell us about it!

Saudi Arabian Cuisine Journey

Would you like to take a journey discovering a whole new and unique cuisine? join me and learn more about the Saudi Arabian cuisine, its history, geographical impact on preparation or choices of food, and how those affect eating behaviors.

Saudi Arabia consist of many different terrain, with no doubt this has a great impact on the food choices based on the available resources. Interestingly, this gives every region of Saudi Arabia completely unique set of foods and drinks. For this particular reason, you will find it a joyful experience to eat around the kingdom moving from one region to the other. 

Let me brief those terrain very simply. The central region is basically a desert land, surrounded by two major coastal regions the eastern and western regions; whereas southern region consist of many green highlands. So you can have a question jumping in your head now: how would the Saudi Arabian cuisine taste like? 

Even though all cuisines are available nationally nowadays, let’s agree that every region have a geographical inspired recipes. Therefore; this can explain some of the regional related eating behaviors. For example: some of the central region residents highly dislike seafood, as they did not grew up eating it. Another good example: many people from the coastal regions consider central region food too dry and carbohydrate based compared to their iodine based diet.

One factor that has a high impact on the eating behavior in Saudi, is having parents from two or more different regions. You will find those families more open for different food choices, and more willing to try new things. I am born in family with a central and southern region roots (and other non-Saudi roots too). This makes my background strong in those two regions food more than other areas.

Historically, resources available in the central region were mainly: livestock (in which meats, dairy, and wild ghee and butter comes from) and grains. Whereas it was well known for eastern region residents to grow rice and various fruits and vegetables in their farm lands. And of course coastal areas are well known for their fresh seafood.

Now that you know a lot about our culture, history and geography you are ready to learn about our cuisine. In this article I am going to list the most famous dishes for each region, and those are the dishes that I will be describing in my following articles on weekly basis, so stay tuned for that! The names will sound gibberish with no sense at all at this stage, but I advise you to enjoy trying to pronounce them 🙂

Starting with the central region, famous savory dishes are: Kabsah, Jereesh, Qursaan, and Marqoq. Famous desserts are: date based (Honainee, Geshd and Mohalaa), Kleeja, and Masabeeb.

Southern region dishes are many, but I am more familiar with the sweet ones. Such as: Areekah, Mabthooth, Mashgooth and the tastiest local bread ever Qors or Gors.

Western region is a culture by its own when it comes to food! I am personally not an expert in their dishes. What am sure about is that most dishes there are seafood based such as Sayadiah, and the seafood vegetable casseroles.

I am a big fan of a none seafood based dish called Saleeg and absolutely will write an entire article about it.

Two of my favorite dishes that are shared between all regions: Edam (savory), and loqimat (dessert).

One article will be specified to describe the different ways of preparing rice; as it differs from region to the other as well.

Finally, I will not forget about the local beverages. Mainly beverages common here are hot such as: Geneger Milk, Mint Tea, Habag Tea (basil like herb), and Gesher (coffee peel).

You just used your eyes to read my article, read my next work to allow me stimulate the rest of your senses.

Let the cuisine journey begin!

A little about me!

I started my career in the sensory evaluation field back in 2012.

The journey was vague at the beginning, because i have a bachelor degree in Nursing Sciences which is too different from what i decided to move to.

I Can’t deny how difficult it is to start a career in your region as the first and only one in this profession. Because not having resources around you like professional colleagues or training institutions will make your progress a little bit slower. Am lucky that traveling was not an issue for me to reach proper top class organizations to learn more.

What made me learn quicker was the amount of different products i was involved in evaluating and also the great product and process developers i worked with.

One day, i came across a wonderful program given by University of Nottingham that was very suitable for my needs and working hours.

So the education journey began. Pssion and eager to learn really helped me enjoying this journey.

In December 2018, i completed my studies in Post Graduate certificate in Sensory science, qualifying me as the first Saudi in my field leading it in my country.

I decided that this is a big responsibility for me to to raise the awareness about the importance of this scientific discipline.

So, i started writing articles about different ptoducts that i would love to share with you hoping that you find them interesting.

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