Middle Eastern cuisine is known for being fresh, healthy, and aromatic, the latter of which is because of the pungent, flavor-providing spices most used in many of the most common dishes, i.e., shawarma, kofta, tabouleh, and falafel. These spices are used by people all over the world, but most associated with traditional Middle Eastern food.
Below are six spices and seasoning blends associated with Middle Eastern cuisine and a look at how each is used.
1. Cumin
Cumin is arguably the most ubiquitous spice in Middle Eastern food. It’s the signature spice in falafel that gives the fried chickpea dish its unique scent and savory taste. It’s also one of many flavors and spices, along with turmeric, lime, and cinnamon, in quwarmah al dajaj, or Kuwaiti curried chicken. Cumin is also the spice used most outside of the region. Numerous countries have signature dishes in which the spice is featured, including Thailand (phanaeng curry), Mexico (tacos arabes), Italy (südtiroler gulasch), and Dominican Republic (carne guisada).
Cumin, affiliated with the parsley family, originates from the herb Cuminum cyminum. The dried seed can be used on its own or crushed into powder for use in various vegetarian or meat dishes, usually as a marinade or rub. It has been cultivated in Western Asia for centuries and today is grown primarily in Iran and India. Afghanistan, Turkey, and Lebanon are among the countries in which cumin is cultivated.
2. Sumac
A sour spice with a citrusy taste, sumac is most used in dressings or in hummus, often as a substitute for lemons or lemon juice. It’s also used to add acidity or tartness to meats and stews, i.e., grilled lamb kebabs. A small dash of sumac gives kebabs or grilled fish a bright and earthy flavor and provides a strong contrast to the nutty flavor of chickpeas in hummus. Similarly, it can be combined with fresh lemon juice and olive oil to create a quick and vibrant salad dressing.
Sumac isn’t used as often in other regions as it is in the Middle East, although it’s also popular in Italian cooking. The crimson red spice—it’s name in Arabic (summaq) translates in English to “dark red”—is derived from the Rhus coriaria shrub’s signature berry fruit. The shrub originated in the Mediterranean basin and later spread to Europe.
3. Saffron
Known as “red gold” and famously the most expensive spice in the world, saffron has a subtle earthy flavor. It has been cultivated for thousands of years and is produced using the stigmas of Crocus Sativus, a flowering plant with bright purple petals. Primarily cultivated in Iran and Afghanistan, today saffron usually sells for at least $10 per 1g. This is due in large part to the lengthy and arduous process of growing the flower and its short harvest window, usually from late October into November.
An individual saffron flower produces just three threads, meaning it can take thousands just to produce one ounce of the spice. These threads are delicate and must be hand-picked with care early in the morning to avoid sun damage. The spice pairs well with Basmati rice as a side to stews or other traditional Middle Eastern dishes.
4. Turmeric
An orange-yellow-colored ground spice that also has somewhat of an earthy, bitter flavor, turmeric is one of the signature ingredients in the traditional Iranian dish polo ba morgh (chicken with saffron rice) and is also one of the many spices in Kuwaiti curried chicken. It’s most used in meat and vegetable dishes and, like saffron, can be used to flavor rice.
Part of the ginger family, turmeric is native to Southeast Asia and has long been used throughout Eastern Asian and Indian medical systems to treat medical conditions, including skin disorders and digestive system problems. In modern medicine, turmeric is promoted as a dietary supplement to help conditions such as arthritis, respiratory infections, allergies, and depression.
5. Za’atar
One of the most popular Middle Eastern spice blends, za’atar contains sumac, marjoram, sesame seeds, salt, and oregano or thyme. It provides a savory punch to hummus and can be combined with olive oil to make a quick dip for warm pita bread. Many people in the Middle East use the spice blend like how Americans use salt, dashing it on foods like scrambled eggs, hummus, French fries, or salad.
6. Baharat
Baharat is another popular Middle Eastern spice blend. It’s named after the Arabic word for “spices” and is also referred to as Lebanese seven-spice blend. While the spices used in the blend vary by region, baharat usually involves a mixture of the following: allspice, cinnamon, nutmeg, coriander, paprika, cumin, cardamom, cloves, and black pepper. It’s used to add a hint of sweetness and smoky flavor to fish, rice, and meat dishes, including boneless chicken thighs and roasted potatoes.