Middle Eastern Spice Guide

Middle Eastern spices are as complex as the region, which spans the continents. But which spice is right for your recipe? Knowing the difference between spices can transform your recipe from meh to WOW!

Middle Eastern spices have been influenced by trade that spans centuries. Some spices are simple, like saffon. Whereas other spices are blends, reflecting the rich culture and tradition of Arabic people.

In many cases, the spices and spice blends have been perfected to create distinctive flavors reflective of the region they originated from. For example, harissa is a unique, boldly flavored paste from Tunisia made from roasted baklouti peppers, spices, tomatoes, and sometimes roasted red peppers. Where as the Lebanese are famous for 7 spice, a blend made up of Allspice, cinnamon, cumin, black peppercorns, ground cloves, nutmeg and coriander.

The Arabic region is large, comprising 22 countries across the Middle East and North Africa. This creates a long list. Let’s get started with the most commonly used spices and blends. .

Essential Middle Eastern Spices

Aleppo Pepper

Otherwise known as Halaby pepper, Aleppo pepper originates from Syria, and the ground spice is easily found worldwide. When ripe, Halaby pepper turns into a dark red shade coarsely ground into a texture similar to red pepper. This spice is not all heat. It has a fruity, mild, and raisin-like flavor.

Aleppo is easily found in the spice section of most grocery stores. In contrast to crushed red pepper, the flakes of dry Aleppo pepper do not contain seeds, adding to its mildness.

I like to add it to Turkish Shepherd salads and Middle Eastern potatoes to add mild spice that contributes to the flavor without overwhelming it.

Harissa

Harissa is a bold, spicy chili paste that stands out for its deep red color and complex flavor. Originating in Tunisia, harissa is a staple across North Africa and has gained international popularity in the last decade.

The name “harissa” comes from the Arabic word meaning “to crush” or “to pound,” which reflects how it’s traditionally made: pounding local chiles into a paste with garlic, olive oil, lemon juice, coriander, caraway, cumin, and salt. Some variations include smoked paprika for added depth. While most of us think of the red harissa, there are many different versions of it. Simillar to how there are many different versions of salsa. For a milder flavor I like green harissa. For softer flavor I like rose harissa.

These days, harissa has become trendy in the U.S., and you’ll often find harissa powder in the spice aisle of most grocery stores. While technically a blend of spices, I’m listing it as a single spice here because it’s often sold that way in Western markets.

Personally, I love harissa, and these days, it’s the spice I add to everything. You can find it in my recipes, including roasted cauliflower with harissa tahini dip and roasted harissa carrots. If you are making a recipe and do not have harissa, check out my five best harissa substitutes. They will save you in any situation.

Rose Water

While technically not a spice, rose water is often used in Arabic cooking to season foods, desserts, and drinks. Rose water is made by simmering rose petals. You can easily make this at home or you can buy a syrup. You can purchase rose water in a botle or if you like it on the sweeter side I recomend I Monin Rose Syrup.

You can find rose water in my traditional Lebanese baklawa recipe and rose water lemonade. Both are popular recipes all around the Middle East and the Meditererrean.

Saffron

The list of essential Middle Eastern spices would be complete with mentioning saffron. Saffron comes from the crocus plant. The center of the female plant is known as the stigma. Each female plant produces three stigmas, which have to be hand-picked. It is the stigma we call saffron. Because it has to be picked by hand, it is the most expensive spice in the world, costing upwards of $5,000 per pound.

Saffron looks like a tiny red thread and has a delicate flavor. Saffron is popular in Arab rice dishes, giving it the trademark yellow color. But it can also be found in desserts, ice cream, and drinks.

Sumac

While the word sumac might sound sharp to Western ears, its flavor is the opposite! In fact, sumac has a delicate floral taste and a fresh, citrusy aroma. You’ll immediately recognize it by its vibrant red hue, as seen in Shepherd’s Salad recipe.

It’s commonly used in stews, meats, and dressings. Sumac also plays a key role in za’atar, the beloved Middle Eastern spice blend known for its fresh, tangy flavor.

Urfa Biber

It is a dark Turkish chile flake with a smoky-sweet flavor and mild heat. This Arab spice is cultivated in the Urfa region of Turkey and has a smoky raisin-like taste. It is traditionally used for seasoning meats because Urfa Biber is less spicy and has a longer-lasting heat.

Here is an extensive chart of Middle Eastern spices, their origin, description, and typical uses.

Essential Middle Eastern Spice Blends

The Middle East is known for its unique blends, which use a mixture of spices. Below are three of the most popular blends found in the region.

Za’atar

Za’atar is the Arabic word for thyme, which is the base of this blend of salt, sumac, oregano, sesame, and coriander seeds. It is a highly versatile herbal spice mix with a nutty flavor.

Za’atar mix can be prepared at home and stored in your spice rack for easy access. Za’atar is popular with fish, poultry, and vegetables. Moreover, it is sometimes added to salad dressings, dips, and marinades. It is fair to say that Za’atar goes with just about everything!

The za’atar mix takes on somewhat different forms depending on the region. In Palestine, Za’atar includes caraway seeds and dried thyme leaves, which give the mixture a brighter green color. The Lebanese mix includes sumac, which gives it a red hue. 

Za’atar is a spice blend of nutmeg, cumin, coriander, anise seed, caraway seed, cinnamon, and turmeric.

• Allspice
• Black peppercorns
• Cinnamon
• Coriander
• Cumin
• Ground cloves
• Nutmeg

Ras El Hanout

Ras el hanout is a Moroccan spice blend made with up to a dozen spices. The word ras el hanout translates into “top of the shop.” When translated into English, top of the shop means the top quality or your best spices.

The flavor of this North African spice mix combines the falvors earthy, woody, and sweet. They are traditionally added in tajines and stews. If you have had Moroccan cuisine in the West, chances are it was flavored with ras el hanout.

The ingredients can vary depending on who is making the blend. However, ras el hanout is generally made of cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and turmeric.

Honorable Mention – Tahini

While not a spice, tahini is a key ingredient in Middle Eastern cuisine, made by grinding sesame seeds into a smooth paste. It’s a strong flavor you’d likely recognize from my Lebanese hummus recipe. Though slightly bitter, its flavor is often balanced with lemon (like in my tahini pasta recipe). In my cauliflower with harissa tahini, the bitterness is complemented by harissa, creating a semi-spicy, complex dip. Tahini is also a popular ingredient in whole food plant based recipes as the main ingredient in oil-free salad dressings, adding creaminess and flavor.

Frequently Asked Questions