Most Commonly Used Spices in Middle Eastern Cooking



Every popular cuisine is a combination of secret spices to enhance the taste of dishes with a tempting aroma. Mediterranean restaurant gathers all seasonal dishes from across the world with different recipes. Since there is a difference in mild German dish and spice-packed Indian one but still connected. People brought their flavors with them and reinvented taste in other regional cuisines to make an innovation.

1. Cardamom

It is a Southern Indian spice which is expensive after saffron and used in whole stews, meat, and rice dishes. Sometimes it is added to taste in sweet dishes and drinks in Turkish coffee as it has a pungent and strong flavor.

2. Coriander

It is originated from Palestine now in Iran and grows in wild regions. It is used as fresh leaves and dried seeds used in cooking for flavor like pickles, Mexican dishes, fish, and chicken. When you crushed the seeds it provides a warm, citrus flavor and spicy.

3. Cumin

Not in Middle Eastern but around the world cumin is being used as the most popular spice which has a classic smell and enhancesthe taste of the dish. It can be used in raw form, crushed, roasted, and powdered. Usually used in Falafel, tahini, and sandwiches.

4. Turmeric

No Indian dish is complete without turmeric especially meat and vegetables and used in powdered form for the bitter taste and yellowish color. Such as Middle Eastern dish Polo Ba Morgh with an extended flavor of turmeric and its aroma.

5. Bharat

Bharat is a blend of seven spices in Arabic dishes but the spices may be varied to different regions. It is used in beef and meat dishes, hummus with sweet and smokey flavor.

6. Sumac

It is produced in Italy from the berries and sometimes sumac leaves, used in powdered form and red. Most commonly used in Arabic dishes of meat, stews and also as topping on the salads.

7. Anise

It is a Mediterranean spice used in cooking and medicines as well for indigestion, and alcoholic drinks. Its licorice taste enhances sweetness with fragrant quality like fennel.

8. Aleppo Pepper

It is obtained from pods grown in Syria which is burgundy in color, used as flakes, semi-dried, grounded, and used in place of red pepper or paprika. It has heat, cumin like undertones, and saltiness.

9. Zaatar

A combination of spices (dried thyme, sumac, sesame seed, and salt) originates in Egypt and used in Palestinian, Lebanese, and Turkish dishes.

10. Nigella Seed

Halal food San Diego uses it in Middle Eastern and Indian dishes in seed form. It is used on bread, cheeses, vegetables, lentils and looks like Oregano.

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