The cultural history of spice blends in Middle Eastern cuisine

Cardamom, originating from India and traded widely, is used in Middle Eastern cuisine to flavor coffee and desserts. Its warm, minty notes complement both sweet and savory dishes.

Isot, also known as Urfa biber, is a smoky chili pepper flake from Turkey, often used to season kebabs and mezze. Its unique flavor comes from a special drying process that gives it a dark, rich color.

Sumac, derived from dried berries, is a tangy spice widely used in Middle Eastern cuisine, especially in za’atar and as a garnish for salads like fattoush, adding a citrusy note.

Saffron, one of the world’s most expensive spices, comes from the stigmas of the crocus flower. In Middle Eastern cuisine, it’s used in dishes like pilafs and baklava for its floral flavor and golden color.

Dukkah is an Egyptian spice blend made of toasted nuts (like hazelnuts), sesame seeds, cumin, and coriander. It’s used as a dip with bread and olive oil or to coat meats and vegetables.

Cumin, a key spice in many Middle Eastern blends like baharat and za’atar, was traded along the Silk Road from India, contributing to its widespread use in Middle Eastern cuisine for its earthy, warm flavor.

Ras el Hanout is a complex Moroccan spice blend, meaning 'top of the shop,' indicating the best spices a merchant has to offer. It often includes cinnamon, cumin, cardamom, and cloves, used in tagines and rice dishes.

Harissa is a North African spice blend, particularly associated with Tunisia, made from chili peppers, garlic, coriander, and other spices. It’s often turned into a paste and used in stews, couscous, or as a condiment for meats.

Za’atar is a traditional Levantine spice blend that combines tangy sumac, nutty sesame seeds, and aromatic herbs like thyme or oregano. It’s often mixed with olive oil and spread on bread or used to season meats and vegetables.

Baharat is an Arabic word meaning 'spices' and refers to a versatile spice blend used across the Middle East, often including black pepper, cumin, cinnamon, and cloves. It’s commonly used to season meats, rice, and stews, adding a warm, aromatic flavor.