28 Nov Arabic Roots
Our in-house dairy scientist, Joseph Chaeban, and our in-house flavour expert, Zainab Ali, are a husband-wife power duo with Arabic roots. In starting Chaeban Ice Cream, it was important for us to stick to those roots and serve up a new experience for people who thought they’ve had good ice cream before.
One of the flavours on our menu that we’re most proud of is called “Abir Al Sham,” meaning the perfume of Sham. Sham—or the “Old Damascus”—is the capital of Syria, where Zainab and her family immigrated from.
The ingredients used in Abir Al Sham are pistachios, cashews, rose water, orange blossom water, vanilla, natural orchid powder and ricotta, with the rosewater being the most prominent on the palate. For anyone who hasn’t been to Sham, it can only be described as the taste of Easter, but for those native to that part of the world, it’s a flavour that screams “home.”
One of the coolest things about this recipe is, while most ice cream uses egg yolk as a binding agent, this recipe uses orchid flower powder (or salep,) which is extremely difficult to source, making Abir Al Sham even more special and rare.
If you haven’t tried this flavour yet, we can’t wait to give you your first taste. But if you have, please comment below with how you felt about it! It’s definitely one-of-a-kind here in Canada, so it might take some getting used to 🙂
*Make sure to get a taste test of any flavour you’re not sure of, before ordering*