The 10 Must-Have Spices That Define Middle Eastern Cuisine
- David Feldman
- Feb 20
- 2 min read
Middle Eastern cuisine is bold, fragrant, and rich with history. The secret behind its incredible depth of flavor lies in the unique blend of spices that have been passed down through generations. Whether you’re a home cook looking to explore new flavors or a seasoned foodie wanting to refine your spice game, here are the 10 Must-Have Spices you should have in your pantry.
1. Sumac – The Tangy Enhancer
Sumac is a deep red spice made from dried berries and has a citrusy, slightly tart taste. It’s commonly used to brighten up dishes with an acidic pop, much like lemon juice.
How to use it: Sprinkle sumac over grilled meats, salads like fattoush, or even hummus for an extra layer of tanginess.
2. Za’atar – The Earthy Herbal Blend
Za’atar is a blend of dried thyme, oregano, sesame seeds, sumac, and salt. It’s earthy, nutty, and aromatic, adding depth to a variety of dishes.
How to use it: Mix with olive oil and spread over warm pita, season roasted vegetables, or use as a dry rub for chicken.
3. Baharat – The Middle Eastern All-Purpose Blend
Baharat is a spice blend that varies by region, but commonly includes black pepper, cumin, coriander, cinnamon, cloves, nutmeg, and paprika.
How to use it: Season meats like lamb or beef, mix into soups, or add to rice dishes for warmth and complexity.
4. Aleppo Pepper – Mild Heat with Fruity Depth
Aleppo pepper is a mildly spicy, slightly fruity red pepper flake that adds depth without overwhelming heat.
How to use it: Sprinkle over scrambled eggs, roasted vegetables, or mix into marinades for a hint of warmth.
5. Cardamom – Sweet & Floral
A key spice in both savory and sweet dishes, cardamom is floral, citrusy, and slightly spicy.
How to use it: Use in coffee, desserts like baklava, or in slow-cooked stews for an aromatic boost.
6. Cumin – The Bold, Earthy Staple
Cumin is one of the most essential spices in Middle Eastern cooking, known for its earthy and slightly smoky flavor.
How to use it: Add to lentil soups, spice up kebabs, or enhance hummus and falafel.
7. Coriander – Bright & Citrusy
Coriander seeds, when ground, release a fresh, slightly lemony taste that pairs beautifully with warm spices.
How to use it: Use in spice blends like baharat, or add to fish, stews, and grilled vegetables.
8. Cinnamon – Not Just for Desserts
Cinnamon adds warmth and depth to many Middle Eastern dishes beyond the typical baked goods.
How to use it: Add to lamb stews, rice pilafs, or even coffee for a rich and aromatic touch.
9. Cloves – Intense & Aromatic
Cloves provide a deep, slightly sweet intensity to spice blends and marinades.
How to use it: Add to tagines, spice rubs for meat, or mix into hot teas.
10. Saffron – The Golden Luxury
Saffron, known as the world’s most expensive spice, brings a rich, floral taste and stunning color to dishes.
How to use it: Infuse in warm water before adding to rice, stews, or desserts for a luxurious flavor.
