Spices in Middle Eastern cooking
Middle Eastern cooking leans on bitter, nutty, and floral notes: Mahleb, Coriander seed, Advieh, Nutmeg, Ras el hanout, and Green cardamom sit at the center, with the wider set on this page rounding out the repertoire. Tart sumac, nutty za'atar and dukkah, warm baharat, and floral notes across the Levant and Gulf.
Advieh
Warm, floral, sweet, fragrant
Aleppo pepper
Fruity, raisin-like, tart, mild heat
Allspice
Warm, like clove and cinnamon
Anise
Sweet, strong licorice, warm
Baharat
Warm, peppery, sweet, aromatic
Bay leaf
Herbal, piney, faintly tea-like, subtle
Black pepper
Pungent, sharp, woody, warmly biting
Caraway
Sharp, warm, anise, faintly citrus
Celery seed
Savory, grassy, bitter, concentrated celery
Cilantro
Bright, citrusy, pungent, fresh
Cinnamon
Warm, sweet, delicate, gently woody
Clove
Warm, sweet, pungent, almost numbing
Coriander seed
Citrusy, floral, warm, lightly sweet
Cumin
Earthy, warm, nutty, faintly bitter
Dill
Fresh, grassy, citrusy, faintly anise
Dried lime
Sour, fermented, musty, intensely citrus
Dukkah
Nutty, toasty, savory, coarse
Fennel seed
Sweet, warm, gentle licorice
Fenugreek
Bitter, earthy, maple-sweet aroma
Grains of paradise
Peppery, warm, citrusy, faintly floral
Green cardamom
Floral, citrusy, sweet, cooling, aromatic
Harissa
Hot, smoky, garlicky, aromatic
Mace
Warm, sweet, delicate, faintly floral
Mahleb
Nutty, bitter-almond, cherry, floral
Marjoram
Sweet, mild, floral, gently warm
Mint
Cool, sweet, green, menthol
Mustard seed
Pungent, sharp, nose-clearing heat
Nigella
Pungent, nutty, oniony, herbal
Nutmeg
Warm, sweet, nutty, woody
Oregano
Herbal, peppery, slightly bitter, aromatic
Parsley
Fresh, grassy, clean, lightly peppery
Ras el hanout
Warm, floral, complex, deeply layered
Saffron
Floral, honeyed, earthy, faintly bitter
Sesame
Nutty, toasty, mild, oil-rich
Shawarma spice
Warm, earthy, savory, gently spiced
Sumac
Tart, lemony, fruity, deep red
Tamarind
Sour, fruity, date-like, tangy
Thyme
Herbal, savory, minty, peppery
Turmeric
Earthy, bitter, musky, mildly peppery
Urfa biber
Smoky, raisiny, dark, gently warm
Za'atar
Herbal, tart, nutty, savory
Common questions
- What spices are used in Middle Eastern cooking?
- Mahleb, Coriander seed, Advieh, Nutmeg, Ras el hanout, and Green cardamom, among others.
- What flavors define Middle Eastern cooking?
- The notes that stand out most are bitter, nutty, and floral, read from the flavor profiles of the spices listed here.
- What is the strongest spice in Middle Eastern cooking?
- Celery seed is one of the strongest here: savory, grassy, bitter, concentrated celery. Add it early and taste as you go.
- What is a mild spice for Middle Eastern cooking?
- Marjoram sits at the gentle end: sweet, mild, floral, gently warm. It seasons without taking over.