Gelatin The fillings of both are made by combining ground pork with gelatin cubes, and in the process of cooking, the gelatin melts, creating a soupy interior with a characteristic gelatinous stickiness. Gelatin is used for the clarification of juices, such as apple juice, and of vinegar. Isinglass is obtained from the swim bladders of fish. It is used as a fining agent for wine and beer. Besides hartshorn jelly, from deer antlers (hence the name "hartshorn"), isinglass was one of the oldest sources of gelatin. The consumption of gelatin from particular animals may be forbidden by religious rules or cultural
Dried lime cuisine, they are used to flavor stews and soups. Across the Arab States of the Persian Gulf, they are used cooked with fish, whereas in Iraq they are added to almost all dishes and stuffing. Also, they're made into a warm drink called Hamidh (sour). Powdered dried lime is also used as an ingredient in Arab States of the Persian Gulf-style "baharat" (a spice mixture which is also called "kabsa" or "kebsa"). It is a traditional ingredient in the cuisines of Iran and the Arab States of the Persian Gulf. Dried limes are strongly flavored. They taste sour and citrusy