A Beginner's Guide to Middle Eastern Spices
The warm, layered flavours of Middle Eastern cooking come down to a handful of key spices. Whether you're building your first spice rack or restocking, here's a friendly guide to the essentials — what they taste like and how to use them.
The essential spices
- Cumin — earthy, warm and slightly smoky; the backbone of many blends, stews and rice dishes.
- Sumac — tangy and lemony; sprinkle over salads, hummus, grilled meats and fattoush.
- Za'atar — a blend of dried thyme/oregano, sesame seeds and sumac; mix with olive oil for man'oushe, or dust over labneh and bread.
- Allspice & cinnamon — warm sweetness for rice, kibbeh, stews and stuffed vegetables.
- Paprika — sweet or smoky, for colour and gentle depth.
- Cardamom — fragrant and floral; essential in Arabic coffee and many desserts.
- Coriander & turmeric — citrusy and earthy respectively; workhorses in spice mixes and curries.
Blends worth knowing
Baharat (“seven spice”) and za'atar bring several spices together in one jar — handy shortcuts for marinades, rice, roast vegetables and dips. Ras el hanout is the North African equivalent.
Whole vs ground
Whole spices keep their aroma far longer than pre-ground. Where you can, buy whole (cumin seeds, coriander seeds, cardamom pods) and grind small amounts as needed. Toast them briefly in a dry pan first to wake up the flavour.
Buying & storing tips
Store spices in airtight jars away from heat and light, and buy in amounts you'll use within 6–12 months. Because we sell loose and in bulk, you can buy exactly what a recipe needs — no waste.
Shop herbs & spices
Explore one of Sydney's most complete herbs & spices ranges — from sumac and za'atar to saffron and baharat — in-store in Artarmon or online for delivery across Australia. Put them to work in our tabbouleh recipe.
Hero photo by Sjschen, licensed under CC BY 3.0 via Wikimedia Commons.