water and geranium water. Eggs. Farm animals: lamb, veal, beef, camel and chicken. Fish and seafood: tuna, squid (calamari), octopus, anchovies, eel, sardines, mackerel, red snapper, sea bream, sea snails and sea bass. Fruits: lemon, oranges, figs, dates, olives, apricots, pomegranates and quince. Herbs: parsley, coriander, mint, basil, rosemary, oregano, bay leaves and thyme. Nuts: hazelnuts, almonds, chestnuts, pine nuts and peanuts. Spices: garlic, anise, saffron, cinnamon, caraway, coriander, cumin, fennel, fenugreek, ginger, white pepper, black pepper, red pepper and cloves. Vegetables: onions, bell peppers, carrots, chickpeas, tomatoes, capers, celery, turnips, potatoes, chili peppers (Baklouti peppers), cucumbers and eggplants. Other popular ingredients: honey. Tunisians also produce grapes, wheat, barley and orchard fruits. Once fermented they become wines, as in Chateau Mornag which is a staple Tunisian wine, beers (Celtia, Berber or the Stella brand—now owned by Heineken of the Netherlands), brandy (Boukha—fig liqueur, Thibarine—herbal date liqueur, or other liqueurs made from pomegranates, dates, lotos (jujube), carobs or prickly pears) and apple ciders. Scented waters with dark rose or blossom petals, similar to aguas frescas with flowers, have been called "scents from heaven". Tabil, pronounced "tebel," is a word in Tunisian Arabic meaning "seasoning" (similar to adobo in Spanish) and now refers to a particular Tunisian spice mix, although earlier it only meant ground coriander. Paula Wolfert makes the plausible claim that tabil is one of the spice mixes brought to Tunisia by Muslims coming from Andalusia in 1492 after the fall of Granada. Today, tabil, closely associated with the cooking of Tunisia, features garlic, cayenne pepper, caraway seeds and coriander pounded in a mortar, then dried in the sun. It is often used in cooking beef, veal and game. Organs are traditionally staples of Tunisian cooking, such as tripe, lamb brains, beef liver and fish heads. Due to the long coastline and numerous fishing ports, seafood has a prominent place in Tunisian cuisine. Fish can also be grilled, baked, fried, or stuffed and seasoned with cumin (kamoun). Squid, cuttlefish and octopus are served in hot crispy batter with slices of lemon, in a cooked salad, or stuffed and served with couscous. Snails have been eaten in Tunisia since prehistoric times, as excavated mounds of shells, mixed with stone tools and artifacts from the Caspian civilization in the region of Gafsa have proven. Today, snails are still enjoyed in several regions, such as Hammamet, the central coast (Sahel) and Kairouan, but