 Saffron, which is grown in Spain, is used in many varieties of Sephardic cooking, as well as spices found in the areas where they have settled.Tiny cups of Turkish coffee, sometimes spiced with cardamom, are often served at the end of a festive meal, accompanied by small portions of baklava or other pastries dipped in syrup or honey.Hot sahlab, a liquidy cornstarch pudding originally flavored with orchid powder (today invariably replaced by artificial flavorings), is served in cups as a winter drink, garnished with cinnamon, nuts, coconut and raisins.