New Release! Inspired by the bustling hawker halls of South-East Asia, this full-flavoured blend is perfect for mid-week family dinners and entertaining friends alike. A wonderful mix of warm spices, complex aromatics and vibrant herbs, combined with its versatility will see you using it in a marinade, rub, stir-fry or curry across your favourite protein and vegetables.
Comprehensive guide to Middle Eastern spices, spice blends, origin and common uses to help you give your dish a Middle Eastern flair.
Looking for delicious Middle Eastern chicken recipes? From Shish Tawook to Persian Saffron Chicken, explore a variety of flavorful dishes in this collection.
These quick and easy mid-week meals also have the added benefit of being healthy, something we here at delicious. love. We’re certain you will, too.
Middle Eastern cuisine is a rich tapestry of flavors and aromas, deeply rooted in history and culture. The use of spices in this region's cooking is not just about adding flavor but also about creating an experience that transcends the ordinary meal. Each spice carries its own story, blending the ancient with the modern, and transforming simple ingredients into culinary masterpieces.
In the bustling markets of the Middle East, spices are more than just commodities; they are treasures, carefully selected and blended to create the perfect harmony of taste and aroma. From the fragrant fields of coriander to the sun-kissed sumac berries, each spice is a testament to the region's love affair with food.
As you embark on this flavorful journey, let's explore the essential spices that define Middle Eastern cuisine. Whether you're a seasoned chef or a curious food enthusiast, these spices are sure to add a touch of magic to your kitchen.
Cumin, with its earthy and slightly bitter notes, is a cornerstone of Middle Eastern cooking. It is the soul of many dishes, imparting a warm depth that is unmistakable. Its robust flavor makes it ideal for meats, stews, and soups. Cumin's versatility is evident in its ability to blend seamlessly with other spices, creating a symphony of flavors.
Cumin's journey began in the ancient civilizations of the Middle East, where it was not only a culinary staple but also a symbol of love and fidelity. It has been a constant companion in the kitchens of the region, passed down through generations as a legacy of taste.
To fully release its aroma, cumin seeds are often lightly roasted before being ground. This simple step can elevate a dish, adding a depth that is both comforting and intriguing. Cumin is the star in many traditional Middle Eastern recipes, lending its distinctive flavor to dishes like kebabs and tagines.
Coriander, with its lemony, floral notes, brings a fresh and slightly sweet dimension to Middle Eastern dishes. It is both a herb and a spice, with its leaves and seeds used in different culinary contexts.
In Middle Eastern cuisine, coriander seeds are often used whole or ground, adding a subtle yet complex flavor to curries, marinades, and spice blends. Its leaves, known as cilantro, are a popular garnish, adding a burst of freshness to dishes.
Coriander pairs beautifully with cumin, forming a flavor duo that is the backbone of many spice mixes. This combination can be seen in the classic Middle Eastern spice blend, Ras el Hanout, which often features coriander as a key ingredient.
Sumac is a hidden gem in the spice world, offering a tart, lemony flavor that can transform a dish. This deep red spice is made from the dried berries of the sumac bush, native to the Middle East.
Sumac's sourness is more subtle than lemon, with a hint of fruitiness that adds complexity to dishes. It's a fantastic seasoning for grilled meats, salads, and dips, bringing a vibrant zing that awakens the palate.
Sprinkle sumac over hummus or baba ganoush for an extra layer of flavor, or use it as a rub for grilled meats. It's also a key ingredient in the spice blend za'atar, which is a staple in Middle Eastern pantries.
Turmeric, with its bright yellow hue, is not just a spice but also a canvas of color. Its mild, earthy flavor and vibrant color make it a favorite in Middle Eastern cooking.
Turmeric is renowned for its anti-inflammatory and antioxidant properties, making it a spice that's good for both the palate and the body. It adds a warm, slightly bitter taste to dishes, balancing the flavors beautifully.
Turmeric is often used in rice dishes, lending them a stunning golden color and a subtle flavor. It's also a key ingredient in curries and stews, adding depth and warmth. Explore turmeric's versatility in your own kitchen by experimenting with different combinations.
Cardamom is a spice that commands attention. Its intensely aromatic, sweet, and spicy notes make it a valuable addition to both sweet and savory dishes in Middle Eastern cuisine.
Cardamom comes in two varieties: green and black. Green cardamom is more commonly used in Middle Eastern cooking and has a more delicate, sweet flavor. It's often used in desserts, coffee, and spice blends.
Try adding ground cardamom to your coffee for an authentic Middle Eastern touch. It can also be used in baking, imparting a unique flavor to breads and pastries. Discover the charm of cardamom in your home baking adventures.
Saffron, often referred to as the 'gold of spices', is prized for its unique flavor and vibrant color. Derived from the stigmas of the saffron crocus, it's one of the most expensive spices in the world due to its labor-intensive harvesting process.
In Middle Eastern cooking, saffron is used sparingly but effectively. It imparts a rich, honey-like flavor and a beautiful golden hue to dishes like biryani, paella, and various rice dishes.
To maximize its flavor, saffron threads are often soaked in warm water or milk before being added to dishes. This releases their aromatic oils, ensuring that their distinctive taste permeates the dish. Explore the magic of saffron in your rice and grain dishes for a touch of elegance.
Allspice, despite its name, is not a blend but a single spice. It's derived from the dried berries of the Pimenta dioica tree and has a flavor that resembles a combination of cinnamon, cloves, nutmeg, and pepper.
Allspice is a versatile spice used in both sweet and savory dishes in Middle Eastern cuisine. It adds warmth and depth to stews, marinades, and even desserts.
Allspice can be used whole or ground. It's particularly effective in meat dishes and is a key ingredient in traditional Middle Eastern stews and kebabs. It also adds a warm note to baked goods and desserts.
Za'atar is not a single spice but a blend that typically includes sumac, sesame seeds, thyme, and oregano. It's a staple in Middle Eastern kitchens, cherished for its savory, tangy, and nutty flavors.
In Middle Eastern culture, za'atar is more than a spice blend; it's a symbol of hospitality and tradition. It's often served with olive oil and bread, a simple yet profound offering to guests.
Za'atar can be sprinkled over vegetables, mixed into yogurt for a savory dip, or used as a rub for meats. Its versatility makes it an essential component in your spice rack.
Baharat, meaning 'spices' in Arabic, is a warm and aromatic spice blend commonly used in Middle Eastern cooking. The composition of baharat can vary, but it often includes black pepper, coriander, paprika, cardamom, nutmeg, cumin, and cloves.
Baharat is used to season meats, fish, and poultry, adding a complex flavor profile that enhances the natural tastes of the ingredients. It's also a great addition to soups, stews, and sauces.
Try using baharat in your next meat dish or as a seasoning for grilled vegetables. Its rich, warm flavors are perfect for cozy, comforting meals.
Dried lime, also known as black lime, is a staple in Persian and Middle Eastern cooking. These limes are boiled in saltwater and then sun-dried, resulting in a tangy, slightly bitter flavor.
Dried lime adds an intense, citrusy flavor to dishes, different from fresh lime juice. It's commonly used in stews, soups, and tagines, where it imparts a distinct sourness that balances the richness of the other ingredients.
Dried lime can be used whole, sliced, or ground. Add it to your stews and tagines for a burst of citrus flavor, or grind it into a powder to use as a seasoning for meats and vegetables.
These ten spices and spice blends are the pillars of Middle Eastern cooking, each bringing its unique flavor and aroma to the table. By incorporating them into your kitchen, you can explore the rich culinary heritage of the Middle East and transform ordinary meals into extraordinary experiences.
Stay tuned for the final section, where we'll delve into practical tips for sourcing and storing these spices, along with exciting recipes and usage ideas to inspire your culinary adventures.
To ensure the authenticity and quality of your Middle Eastern spices, consider sourcing them from specialty stores or reputable online retailers like 24Shopping. Look for stores that have a high turnover, as this often means their spices are fresher.
Proper storage is key to maintaining the flavor and aroma of your spices. Store them in airtight containers in a cool, dark place. Avoid exposure to heat, light, and moisture, as these can cause spices to lose their potency faster.
Marinate your choice of meat in a blend of cumin, coriander, and baharat. Grill to perfection and serve with a sprinkle of sumac and a side of tahini.
Infuse your rice with cardamom, saffron, and turmeric for a fragrant and colorful biryani. Pair it with spiced meat and vegetables for a hearty meal.
Toss your favorite vegetables with olive oil, za'atar, and sumac. Roast until caramelized and serve as a delicious side dish or add them to your salads.
Rub chicken with a mixture of baharat and olive oil. Roast or grill for a flavorful dish that pairs well with rice or grains.
Create a traditional Persian stew (Khoresht) by incorporating dried lime for its unique citrusy flavor. This stew is perfect with canned beans or lentils.
Embracing Middle Eastern spices in your kitchen is not just about adding new flavors to your dishes; it's about embarking on a culinary journey that celebrates the rich history and culture of the region. These spices offer a window into the diverse and vibrant world of Middle Eastern cuisine, inviting you to explore and experiment.
Remember, cooking is an art, and spices are your palette. Whether you're trying a traditional recipe or creating your own fusion, these ten essential Middle Eastern spices are sure to inspire and delight. So go ahead, add a pinch of adventure to your cooking and savor the journey!
For more information and inspiration on Middle Eastern spices and cooking, explore the insightful articles and recipes on websites like The Spruce Eats, Serious Eats, and Food52. These resources offer a wealth of knowledge and ideas to enhance your culinary skills and understanding of these flavorful ingredients.
I was on the way to Dubai and looking forward to enjoying some amazing food, filled with exotic Middle Eastern Spices, perfumed and fragrant, a feast for the eyes and a taste explosion with each bite, but my trip didn’t happen because of the dreaded virus. I had to come up with another plan to get my fix so I have
Smoky, sweet and tangy spices bring a deep and aromatic flavour to your cooking. Baharat is one spice mix you'll want to add to your pantry. Use this all-purpose Middle Eastern spice blend to season meats, chicken and fish, or add a new depth of flavour to your favourite dishes.
Sweet, spicy, and fragrant Moroccan lamb stew. A hearty and filling stew fit for fall with the bright flavors of summer.
Australian Gourmet Traveller recipe for Sichuan-spiced lamb ribs.
Give your chicken skewers a kick with this rich, spicy peanut sauce.
Looking for tasty and quick mid-week meals? Check out this spiced Lebanese rice with mince recipe. Quick and easy to cook for a weekday family meal.
This fusion dish is delicious and dangerously addictive. The crunchy morsels of golden chicken nuggets are coated in spicy sweet-and-sour glaze then tossed together with crispy leek and toasted peanuts.
Put those homemade spice blends and pastes to work.
Indian Butter Chicken (Murgh Makhani) features tender spiced chicken marinated in yogurt and then grilled, served in an aromatic spiced tomato-based sauce that’s velvety smooth and rich with cream and butter.
This crowd-pleasing snack is a popular dish for Eid al-Fitr celebrations in Sierra Leone.
Get into the spirit of the 2018 Commonwealth Games (4–15 April), with recipes from some of the competitor countries. Everyone's a winner!
A Middle Eastern twist on a classic comfort food!
New Release! Inspired by the bustling hawker halls of South-East Asia, this full-flavoured blend is perfect for mid-week family dinners and entertaining friends alike. A wonderful mix of warm spices, complex aromatics and vibrant herbs, combined with its versatility will see you using it in a marinade, rub, stir-fry or curry across your favourite protein and vegetables.
The intoxicating smell of the spiced lamb mince cooking never fails to conjure up illusions of the Middle East, where street vendors serve koftas straight off the grill.
In this variation on roti, the flatbread is stuffed with spiced minced meat and vegetables, then pan-fried until golden.
This Moroccan lamb couscous is packed full of spiced ground lamb, dried apricots, currants, fresh herbs, and couscous. Plus it's ready in just 30 minutes!
INTRODUCTION This is another recipe in my series of my Chinese buns – the baked barbecue pork buns or Sio Bao . Sio essentially means baked and bao means Chinese steamed buns. Instead of bein…
Turmeric is an essential ingredient in this Iranian stew, known as dizi or abgoosht. Named after the stone or metal pot in which it is cooked and served, dizi is eaten in two parts. First the soup is strained and served, then the meat, potatoes and pulses are mashed and eaten with pickles, yoghurt, onion and flatbread.
Easy Madras Chicken Curry - An easy chicken curry recipe that has the wonderfully deep flavors of a classic Indian curry, but is ready in less than an hour! Made with spicy Madras curry and creamy coconut milk, this zesty dish is perfectly rich and satisfying.
Make the best of clever time-saving ingredients with this quick and easy pork madras curry recipe.
These delightful meatballs look to the flavours of Morocco, highly spiced with a slight honey sweetness. The almonds add both a savoury note and give a lovely extra layer of texture.
One of my very first recipes that I created all on my own were some Pineapple Curry Glazed Chicken Skewers. It was my first time "winging it" and they turned out to be entirely edible!
Learn how to make Beetroot and Potato Curry ~ Beetroot and potato cooked in mildly spiced coconut gravy There are different types of cooks. Some follow others’ recipes and some create their own recipes. Some draw inspirations from other sources and some cook from the recipes handed down through generations. Some are trained and professional cooks and some have just begun this adventurous food journey. Some like fusion cooking and some stick to the age old traditional recipes. But all have one thing in common and it is their love and passion to create delicious meals for their family and loved ones. I am someone who cooks by instinct. I am someone who finds it difficult to follow the recipes to T. There have been few cooking disasters due to my cooking by instinct principle, but at the same time I have found it to be one great teaching lesson which has made me confident cook. Cooking by instinct means the recipes I made once is never going to taste the same when made again! The difference in taste may be subtle but they sure are distinct and unique tasting ones. What I have learned from my cooking by instinct and improvisation is that it obviously a lifelong learning process. The more you cook, the more you learn and this learning process is never going to end. Farm fresh Beetroots I do have couple of cookbooks in my kitchen, mostly gifts from dear ones. I love all these cookbooks and do flip through the glossy pages once in a while to draw inspiration. But it’s rare for me to actually follow a recipe to the letter unless I am making something for the very first time. And then again the little cook in my head takes over and adds her own twist to the recipes. :) Baking, of course, is a different story where you sadly need to stick to the exact measurements and follow the recipe to T. But even there I'm slowly experimenting with the ingredients as what can be substituted or tweaked without ending up with a soupy puddle or a hard brick! ;) Getting to the point where I can improvise well has taken a long time. Like I said before, it is lifelong learning. Every time you tweak a recipe or improvise by substituting one ingredient with another, you discover new taste and learn something new. But it sure is one helluva of adventure with few tears, handful of disasters, some lessons learnt and many times plateful of delicious food that you just couldn’t stop licking! Beetroot and Potato Curry ~ Colour me red! I think the comfort with cooking with instinct and improvisation increased exponentially when I made a commitment to cook with fresh, seasonal ingredients from the local farmer’s market. And, of course, a few times when the pantry cupboard was near-empty forced some improvisation as well. ;) Having just a handful of seasonal produce and ingredients sure gives my brain cells a much needed exercise to come up with flavour combinations that will knock off my taste buds. One such dish I cooked few days back was this bowl of mildly spiced Beetroot and Potato Curry. Beetroot and potatoes cooked in mildly spiced coconut milk happened by accident. But to fall in love with its unique taste is no accident! I remember my mother combining root vegetables like beetroots, carrots and potatoes when she was running of vegetables in her pantry. She had to make big batch of curry for unexpected guests and all she had were couple of root vegetables. She used them all and made one of the best tasting curries to go with freshly fried poories. Although I don’t exactly how it tasted, I do remember the beautiful pinking red curry that everyone praised so much! Beetroot and Potato Curry So when I saw couple of beetroots left after cooking another delicious curry (I will keep the name secret as I will be posting another beet recipe soon), I decided to use them with potatoes. Once I decided on the main ingredients, I started to put together the ingredients to use in base gravy for this Beetroot and Potato Curry. The standard onion and tomato curry sounded good enough and fool proof. But I wanted this Beetroot and Potato Curry to be more gravy based dish. So out came the tin of coconut milk and thus this delicious Beetroot and Potato Curry came into existence! This Beetroot and Potato Curry has a wonderful flavour from freshly ground spice mixture. The readily available handful of spices gives this curry a subtle heat and flavour without overpowering. It is a versatile curry which can be served with any Indian breads or plain rice. It goes well with Dosa and Idli too. The sweet beetroots and crumbly potato I hope you give this Beetroot and Potato Curry a try and see how you like the flavour combination. Don’t forget to leave me a note saying how you liked it! :) Ingredients for Beetroot and Potato Curry Roasted spices and onion Beetroot and Potato Curry Beetroot and Potato Curry (Beetroot and potato cooked in mildly spiced coconut gravy) Prep Time: 10 mins Cooking Time: 30 mins Recipe Level: Beginner to Intermediate Spice Level: Low Serves: 6-8 People Shelf Life: Upto 3 days in refrigerator Serving Suggestion: With any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice It goes well with Dosa and Idli too Ingredients: 3 medium Beetroots, peeled and cut into 1 inch cubes 3 medium Potatoes, peeled and cut into 1 inch cubes 2 cups Coconut Milk (Fresh or canned) 2 tbsp Fresh Coriander Leaves, finely chopped 1 tbsp Oil, divided Salt to taste For Onion-Tomato Paste: 1 inch Cinnamon 3 Cloves 2-3 Green Cardamoms 1 tsp Jeera/Cumin Seeds 1½ tbsp Dhania/Coriander Seeds 2 Dried Red Chillies (Adjust as per taste) 1 large Onion, finely chopped 1 large Tomato, roughly chopped 2 large cloves of Garlic, finely chopped 1 inch Ginger, peeled and finely chopped For Tadka/Tempering: 1 tsp Mustard Seeds 1 tsp Jeera/Cumin Seeds 1 Dried Red Chilli, broken A generous pinch of Hing/Asafoetida Mildly spiced and creamy Beetroot and Potato Curry Method: Heat about ¼ tbsp of oil in a pan and add cinnamon stick, cloves and green cardamom. Fry them for half a minute on medium flame. Next add cumin seeds, coriander seeds and dried red chillies and fry them for half a minute till the spices change their colour. Transfer the roasted spices to clean and dry brown and let them come to room temperature. In the same pan heat ¾ tbsp of oil and add finely chopped garlic. Fry the garlic pieces until the edges start to turn light golden. Mix in finely chopped onions and ginger and saute on medium flame until the onions turn light brown on the edges. Transfer the fried onions to clean bowl and let it cool down to room temperature. Take the roasted spices in a mixer jar or food processor and grind them to coarse powder without adding any water. Add fried onion mixture and roughly chopped tomato the ground spice powder and grind them all together to smooth paste without adding any water. Heat ½ tbsp of oil in a pan and add mustard seeds to it. When mustard seeds start to pop and splutter, add cumin seeds, dried red chillies and hing. Fry them till cumin seeds changes colour to deep brown, about 20 seconds. Add ground masala to it and fry the masala for 2-3 minutes on a medium flame. Next add about 3-4 cups of water in a pan and bring it to boil. Add beetroot and potato pieces to the boiling water and also add salt as per taste. Let them cook covered for 12-15 minutes or until the beets and potatoes are cooked through. You can check if the vegetables are cooked or not by inserting tip of the knife into the vegetable pieces. The beets and potato pieces should retain their shape without crumbling. So take care not to overcook the vegetables. Stir in coconut milk and let it cook uncovered for about 5 minutes on low heat. Switch off the gas and mix in finely chopped coriander leaves. Serve this delicious Beetroot and Potato Curry with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice Beetroot and Potato Curry ~ Beetroot and potato cooked in mildly spiced coconut gravy Sia’s Notes: The beets and potato pieces should retain their shape without crumbling. So take care not to overcook the vegetables. Increase the amount of red chillies in the masala if you prefer spicy curry. Adjust the amount of coconut milk used in the curry based on how thickness of gravy as per your preference. You can also add ½ tsp of Garam Masala along with coconut milk for flavour.
This fragrant spice-rubbed grilled chicken was a favorite of SAVEUR assistant editor Felicia Campbell when she was deployed to Iraq.
This recipe marries Italian and Spanish Caribbean flavors. Saffron risotto is topped with pork nuggets that are cooked until tender and then lightly fried.
Lamb and veg, with a delicious. twist!
This spiced barbecued chicken will be the star of the show this Christmas, complete with a tangy tahini sauce.
New Release! Inspired by the bustling hawker halls of South-East Asia, this full-flavoured blend is perfect for mid-week family dinners and entertaining friends alike. A wonderful mix of warm spices, complex aromatics and vibrant herbs, combined with its versatility will see you using it in a marinade, rub, stir-fry or curry across your favourite protein and vegetables.
