If you want to master the flavor profile of Middle Eastern cuisine, you'll need to keep your kitchen stocked with these 14 essential Middle Eastern spices (also known as Arabic spices) and seasonings! Then use them to make intriguing dishes like this mixed vegetable Iraqi dolma and so much more!
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If there's one thing you absolutely cannot cook Middle Eastern food without, it's Middle Eastern spices! Virtually every dish that comes from the Middle East is fragrant, heavily spiced, and bursting with flavor!
Whether you purchase these Middle Eastern spices at your favorite Middle Eastern market or make a harissa substitute using freshly ground spices, make sure you have these essential spices stocked in your kitchen for when you're in the mood for Middle Eastern cuisine! These ingredients will come in handy if making pookhin, a tradition observed during the 3-day Nineveh fast!
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Middle Eastern Spices List (Quick Reference)
Here's a quick look at all 14 Middle Eastern spices, including their Arabic names, what they taste like, and how to use them. Scroll down for more details and recipes for each one!
| Spice | Arabic Name | Flavor | Best For |
|---|---|---|---|
| Cardamom | Hel (هيل) | Floral, citrusy, warm | Coffee, tea, rice, desserts |
| Baharat | Baharat (بهارات) | Warm, peppery, aromatic | Meat, rice, soups |
| Ras el Hanout | Ras el Hanout (رأس الحانوت) | Complex, sweet, earthy | Tagines, lamb, vegetables |
| Sumac | Summaq (سماق) | Tart, lemony | Salads, onions, chicken |
| Dukkah | Duqqa (دقة) | Nutty, toasty, crunchy | Bread dipping, dips, toppings |
| Za'atar | Za'atar (زعتر) | Herby, tangy, nutty | Flatbread, chicken, dips |
| Shawarma Spice | Shawarma (شاورما) | Warm, savory, smoky | Chicken, beef, lamb |
| Nigella Seed | Habbat al-Barakah (حبة البركة) | Peppery, oniony, nutty | Bread, cookies, cheese |
| Biryani Spice | Biryani (برياني) | Warm, fragrant, curry-like | Rice dishes |
| Saffron | Za'faran (زعفران) | Floral, honeyed | Rice, kabobs, desserts |
| Bezar | Bezar (بزار) | Earthy, warm, lightly spicy | Stews, fish, meat |
| Allspice | Bhar Helu (بهار حلو) | Like cloves, cinnamon, and nutmeg | Kubba, meat fillings, soups |
| Curry Powder | Kari (كاري) | Warm, earthy, golden | Lentils, dolma, pickles |
| Cumin | Kammoun (كمون) | Earthy, smoky, nutty | Falafel, hummus, meat |
Essential Arabic and Middle Eastern Spices
1. Cardamom (Hel)
Cardamom is sometimes referred to as "the Queen of Spices." Whether you use black cardamom vs green cardamom depends entirely on the dish! Black cardamom is smoky, earthy, and mostly used in savory foods like this lamb masala, while green cardamom is aromatic and usually used in sweet dishes such as baklawa. Cardamom should be at the top of your must-have Middle Eastern spices list!
How to use it: Crush pods right before using, since ground cardamom loses its aroma quickly. A few lightly crushed pods are all you need to flavor a pot of Arabic coffee, tea, or rice.
Hilda's Tip: My kitchen is always stocked with cardamom in every form, but whole pods are my favorite. I can grind them into a powder when I need it or use them whole, like in this karak tea.
2. Baharat
Baharat seasoning is also known as "Arabic 7 spices" and can be used to season chicken, lamb, fish, soups, and marinades. Baharat is one of the most common Middle Eastern spices and is used to make arayes (meat-filled pita pockets), lahm bi ajeen (Middle Eastern Pizza), and kubba halab (meat-filled rice balls).
How to use it: The word "baharat" simply means "spices" in Arabic, and every region (and family!) has its own version. Add it early in cooking so the spices can bloom in the oil, and use about 1 to 2 teaspoons per pound of meat.
Hilda's Tip: I never buy baharat. I make my own baharat blend instead, starting by toasting the whole spices, which really brings out their flavor and aroma. I make it in small batches so it's always fresh!
3. Ras el Hanout
Ras el Hanout is a fragrant Moroccan spice blend that can contain dozens of different spices, with the ingredients varying from one blend to another. Warm, aromatic spices like cinnamon, cumin, coriander, ginger, cardamom, and turmeric are commonly included, giving Ras el Hanout its complex and slightly sweet, earthy flavor.
This versatile spice blend can be used to season lamb, chicken, beef, vegetables, rice dishes, and Moroccan tagines. If you'd like to make your own, try my homemade Ras el Hanout recipe and adjust the blend to suit your taste!
How to use it: The name means "head of the shop" because it was traditionally the spice merchant's best blend. A little goes a long way, so start with a teaspoon and warm it in oil before adding your other ingredients.
4. Sumac (Summaq)
Sumac powder is a gorgeous crimson-colored spice used to enhance many Middle Eastern dishes, including beef kofta kebab, marinades, Lebanese fattoush salad, and even desserts! One of the most popular Middle Eastern spices, it's made from dried sumac berries and has a sour, citrusy taste, a bit like Tajín. I recommend using it to make sumac chicken, musakhan, marinated sumac onions, and this sumac cranberry mule.
How to use it: Sumac is best sprinkled on at the end, since long cooking dulls its bright, tangy flavor. Check the label when you buy it, because some brands add salt.
Hilda's Tip: This is another spice you should never run out of! When my jar starts getting low, I place my next order. If you're not sure what to do with sumac, try the recipes above, or my staghorn sumac lemonade over on my other blog!
5. Dukkah Spice (Duqqa)
Dukkah spice is a spice blend used in Egyptian cuisine to flavor a wide variety of dishes, including this pumpkin casserole (not very Egyptian, I know, but it pairs beautifully)! This warm, nutty spice mix is made with spices such as cumin, thyme, coriander (cilantro) seeds, pepitas, sesame seeds, and hazelnuts. I recommend trying it with warm Middle Eastern bread and olive oil or swirling it into dips like this Lebanese hummus.
How to use it: Dukkah is a finishing blend, not a cooking spice. Dip bread in olive oil, then in dukkah, or sprinkle it over roasted vegetables and eggs. Because it contains nuts, store it in the fridge so it stays fresh.
6. Za'atar (Zaatar)
Zaatar spice is a popular Middle Eastern seasoning used to flavor dips, vegetables, bread, meat, and more. This savory spice mix gets its distinct flavor from herbs, especially thyme, as well as sumac and sesame seeds. You can use this substitute for zaatar to make za'atar chicken, falafel wraps, or Manakish (Lebanese za'atar bread).
How to use it: Za'atar is also the Arabic name for the wild thyme-like herb in the blend. Mix it with olive oil to spread on flatbread, and add it near the end of cooking, since the herbs and sesame seeds can scorch.
Hilda's Tip: If you're stocking your kitchen with Middle Eastern spices, za'atar is a must! I even sprinkle it on my za'atar sourdough discard crackers.
7. Shawarma Spices
Shawarma Spices have been used throughout the Middle East for hundreds of years to season meats such as lamb, beef, and chicken. The aromatic flavor of this Middle Eastern spice mix contains hints of nutmeg, cloves, cardamom, turmeric, allspice, and red pepper flakes. Use it to make beef shawarma, this chicken shawarma plate, or a delicious shawarma pizza.
How to use it: Shawarma spices work best in a marinade. Combine them with yogurt or olive oil, lemon juice, and garlic, then marinate the meat for at least a few hours (overnight is even better).
8. Nigella Seed (Habbat al-Barakah)
Nigella seeds have a unique flavor that no two people seem to experience quite the same way. Some people claim they taste like cumin, coriander, or fenugreek seeds, while others say they have a subtle nutty flavor, and others say they are mild and sweet like peanuts. They look a lot like black sesame seeds, but are not the same thing. They're used in both sweet dishes like kileche and savory dishes like lahm bi ajeen.
How to use it: Nigella seeds are usually used whole. Toast them briefly in a dry pan to bring out their flavor, then sprinkle them over bread dough, cheese, or pickles. Whole seeds keep their flavor for a long time.
9. Biryani Spice
Although biryani originated in India, cultures throughout the Middle East use biryani spice in their cooking. It tastes strongly of curry, turmeric, and allspice, and is used mostly to season rice dishes such as chicken biryani or vegan biryani.
How to use it: Bloom biryani spice in hot oil or ghee with your onions before adding the rice and meat. This releases the oils in the spices and gives the whole dish a deeper flavor.
Hilda's Tip: I prefer to make my own biryani spice blend. That way I can control the heat, or should I say, kick it up! Our family definitely likes our food hot and spicy.
10. Saffron (Za'faran)
You've probably heard that saffron is the world's most expensive spice - this is because the fine, flavorful threads are so painstaking to harvest! Even so, it's an essential Middle Eastern spice for making dishes like joojeh kabab, chebakia (Moroccan sesame cookies), and saffron rice.
How to use it: Buy saffron threads rather than powder, which is easier to fake. Crush a pinch of threads and steep them in a few tablespoons of warm water for 10 to 15 minutes, then add the golden liquid to your dish.
Hilda's Tip: I like to go a step further and grow saffron myself, so I know it's the real deal! If you'd like to try it too, here's my post on growing saffron in cold climates.
11. Bezar
Bezar spice is an Emirati spice mix used for seasoning meat dishes, seafood, veggies, and more! It's made with fennel seeds, coriander seeds, cumin seeds, peppercorns, cinnamon, turmeric, and dried red chilies. Try it in potato stew or use it to season masgouf.
How to use it: For the best flavor, toast the whole spices before grinding them into bezar. Add it early in cooking stews and curries, or rub it on fish before grilling.
12. Allspice (Bhar Helu)
There is a misconception that allspice is a spice blend, but this is not the case. Allspice is actually a berry of the Pimenta dioica tree. It's also known as pimento, Jamaica pepper, and myrtle pepper. The flavor is reminiscent of a combination of cloves, pepper, cinnamon, and nutmeg, which could explain the name. Allspice is used in many Middle Eastern dishes, including kubba hamuth, sambousek, and potato chop.
How to use it: In Middle Eastern cooking, allspice is often paired with cinnamon in meat fillings for kubba and stuffed vegetables. Whole berries can go into soups and rice, while ground allspice is best for fillings and spice blends.
Photo by vojtech Havlis on Unsplash
13. Curry Powder (Kari)
While curry is usually thought of as an Indian spice, you'll find it in many Middle Eastern recipes as well! Curry is used in recipes like this Middle Eastern lentil soup, cabbage dolma, and pickled mangoes (amba). You may think that curry is a single ingredient or that it's derived from curry leaves, but that's not the case! Curry is a spice blend made with spices like turmeric, cumin, coriander, fenugreek seeds, and more! If you'd like to make some from scratch, check out this curry spice recipe!
How to use it: Like most ground spices, curry powder tastes best when it's warmed in oil for a minute before you add liquid. Store it in an airtight container away from heat and use it within 6 months.
Hilda's Tip: You can buy curry powder mild or hot. Can you guess which one I prefer? I don't use curry as often as some of the other spices here, but I love adding it to my pickled Jerusalem artichokes!
Photo by Taylor Kiser on Unsplash
14. Cumin Seed (Kammoun)
Cumin is not only popular in Mexican dishes like this carne asada marinade but is often found in Middle Eastern recipes as well. The seeds are sometimes used whole, as in this Assyrian buried cheese recipe, and other times they're ground, like in this falafel wrap recipe and this North African chermoula sauce. When adding cumin to a spice blend, make sure to toast it first. It will be much more fragrant.
How to use it: Ground cumin loses its flavor faster than whole seeds. For the best results, buy whole cumin, toast it in a dry pan until fragrant, and grind only what you need.
Photo by Umesh Soni on Unsplash
More Middle Eastern Ingredients
Spices aren't the only necessary component for dazzlingly tasty Middle Eastern food! Here are some other staples typically found in the average Middle Eastern kitchen!
- Loose Leaf Cardamom Tea
- Rose Water
- Pomegranate Molasses
- Tahini Paste
- Date Molasses & Date Syrup
- Dried Black Limes
- Tamarind
- Preserved Lemons
- Dates
- Turkish Coffee
This list can go on forever, but you get the picture!
FAQs
Arabic 7 spices, also known as "Baharat", can vary by region, but typically include:
1. Black pepper
2. Cinnamon
3. Cloves
4. Cumin
5. Coriander
6. Cardamom
7. Nutmeg
Sumac, an intensely red spice made of crushed berries from the sumac plant, is a sour, citrusy seasoning used in Lebanese cuisine and dishes throughout the Middle East.
Lebanese 7 spice (sabaa baharat) is a version of baharat that usually includes allspice, black pepper, cinnamon, cloves, nutmeg, ginger, and fenugreek. Allspice is typically the strongest flavor, and the exact blend varies from family to family.
Pro Tips
- To maximize the flavor of your Middle Eastern spices, use fresh spices when making spice mixes.
- Make spice mixes in small batches; that way, they're used up before they lose their potency.
- If you make a larger batch of Middle Eastern spices, you can freeze some to extend the shelf life.
- Toasting ingredients such as seeds, nuts, and whole chilies will improve the flavor of any spice mixes that call for them.
More Food Articles
If you enjoy this Middle Eastern Spices post, check out our 5 Mother Sauces post and these other articles!
Kelly Methey says
I love this post! It’s so interesting and informative. Thanks to you and your blog and friendship, I now have several of these apices in my cupboard.
You have opened a whole new world of international cooking to me and I love it. Thanks for all this really good info. I will be adding a few more of these to my shopping list.
Hilda Sterner says
Thanks, Kelly, I'm happy that you are being exposed to new information and upping your cooking game!
Shala Carter says
Shlama!
Well, I have about three of these spices! Time to up my game.
Blessings!
Hilda Sterner says
Haha, better get busy!
Kathy Fisher says
Wow, what great information. Very helpful. My family always used allspice in meatloaf. That's why I love my mom's recipe. But, I always thought it was the clove mixture you mentioned. Interesting. And, of course green cardamom is at the top of my list of favorite spices. And, it's also used a lot in Scandinavian holiday bread recipes - at least it is in our family. Of course Hilda's Cardamom Shortbread Cookies (Shakar Lama) beats out all other cookie recipes on the planet. Thank you Hilda. You are a huge blessing to so many.
Hilda Sterner says
Thank you, Kathy Fisher for your sweet comment. I sure appreciate you!