January 1913. 1. The Ulster Volunteer Force - January 1913. Introduction. The 36th (Ulster) Division was extremely fortunate in its. official historian because Cyril Falls was to become one of. the finest British military historians of the twentieth century. and Professor of the History of War at Oxford University.
For a quick overview of Tunisian culinary ingredients, here is a short list of typical elements: Spices: garlic, anise, saffron, cinnamon, caraway, coriander, cumin, fennel, fenugreek, ginger, white pepper, black pepper, red pepper and cloves.
A spice mixture known as hawaij is employed in many Yemeni dishes. Hawaij includes aniseeds, fennel seeds, ginger, and cardamom. Yemeni cuisine is often prepared hot and spicy with the use of chili peppers, cumin, coriander seeds, turmeric, and other spices. Herbs such as fenugreek, mint, and cilantro are also used.Fenugreek is used as one of the main ingredients in the preparation of a paste or sauce called holba (also spelled hulba).awaij includes aniseeds, fennel seeds, ginger, and cardamom. Yemeni cuisine is often prepared hot and spicy with the use of chili peppers, cumin, coriander seeds, turmeric, and other spices.