Baharat or Seven Spice Mix
Baharat literally means “spices” in Arabic. Seven Spice mix is widely used throughout the Middle East, and is typically made with finely ground allspice, black pepper, cardamom, cloves, coriander, cumin & nutmeg. The Lebanese version adds cinnamon and paprika to give the mix a little more kick than the more common Syrian Blend. It’s extremely versatile, and can be added to any savory dish – fish, fowl, red meat, or on vegetables alone – to give your food added depth-of-flavor and a Middle Eastern flair.

Basterma Spice Mix
The grandmother of Pastrami, Basterma or Pastirma is a type of Armenian or Turkish Cured Beef, much loved throughout the Middle East for its deep and fragrant flavor. This spice mix is made with cumin, fenugreek, garlic, paprika, red chili & salt. In addition to being used to flavor and cure meat, it can be used on a number of vegetable dishes, and pairs well with beans, cabbage, chick peas, tomatoes and tomato sauces.

Berbere Ethiopian Spice Mix
Berbere is a cornerstone of Ethiopian cooking. This versatile fiery-red spice blend pairs well with meats and vegetables, adding warmth and depth-of-flavor to almost any savory dish. Berbere typically contains allspice, black pepper, cardamom, cayenne, cloves, coriander, fenugreek, ginger, nutmeg and paprika.

Biryani Spice Mix
Biryani is an Indian masala (spice mix) that was likely developed into its modern form under the Moghul Empire. It’s widely used throughout India & Central Asia, and varies slightly depending on the region & the type of dish. Most Biryani masalas contain cardamom, cinnamon, cloves, coriander, garlic, ginger, green chilis, mace, nutmeg & pepper. Biryani dishes are usually cooked with ghee, and have onion & tomato in addition to a main protein or other vegetable.

Cajun Spice Mix
Cajun cooking is a creole cuisine developed in Louisiana primarily by French Acadians and West African Slaves, with indigenous and Spanish influences. Cajun spice mixes typically contain cayenne, bell pepper, garlic, onion, oregano & paprika. This spice mix can be used in almost any savory dish to add both heat and flavor to your cooking.

Chinese Five 5 Spice Mix
Chinese 5 Spice mix contains cinnamon, clove, fennel seeds, star anise, and Szechuan peppercorns. These spices reflect the five phases of Chinese philosophy, as well as the five flavors of all foods: Fire (火 huǒ) or bitter, Water (水 shuǐ) or salty, Wood (木 mù) or sour, Metal (金 jīn) or umami, and Earth(土 tǔ) or sweet. This spice mix can be used as a rub for fish or fowl, and as a flavor enhancer in almost any stew.

Garam Masala Spice Mix
Garam Masala literally means “hot spice mix.” This central Asian spice mix varies regionally, but typically contains cardamom, cinnamon, coriander, cumin, fennel, mace, peppercorns, and red chilis. Garam spices are often lightly toasted prior to use to help accentuate their flavors, and are usually added to a dish at the end of the cooking process. Garam masalas can be used to impart heat and flavor to English curries, as well as to a wide variety of meats and vegetables.

Greek Seasoning Mix
Greek cuisine is often considered a foundational culinary tradition that strongly influenced the development of other Mediterranean cuisines. Coming from this tradition, Greek seasoning is a versatile spice mix that usually includes dill, garlic, marjoram, onion, oregano, parsley, salt & thyme. It pairs well with white meats and a wide variety of vegetables, and can be used to add Mediterranean flair to almost any savory dish.

Herbes de Provence
Herbes de Provence seasoning is an aromatic mix of herbs and spices common to the Provençal region of Southern France. It typically consists of basil, fennel, marjoram, oregano, rosemary, savory herb (a member of the mint family) & tarragon. Herbes De Provence is commonly used on grilled meats and vegetables, as well as in a wide variety of stews. It’s generally added to foods before and during the cooking process, rather than at the end.

Kabsa Spice Mix
Kabsa or Kabseh spices are a unique mix of both floral and pungent herbs and spices common to Saudi Arabia and other countries along the Persian Gulf. It can vary regionally, but the mix usually contains bay leaves, black lime, black pepper, cardamom, cinnamon, cloves, coriander, cumin, fennel, nutmeg & saffron. Kabsa spices are commonly used on a wide variety of meats, including seafood.

Kefta Spice Mix
Kefta or Kufta is a type of Persian hamburger, found throughout the Middle-East, Central and South Asia. It usually formed into small balls or long kabobs and flame-grilled. Kefta spice mixes vary, but typically contain allspice, black pepper, coriander, garlic, onion, parsley, salt & turmeric.  This spice mix pairs well with beef, lamb, and chicken. In a pinch, Seven Spice mix can be used as a perfectly yummy substitute.

Kibby Spice Mix (Kamounet)
Kamounet literally means “from cumin” in Arabic. This fragrant spice mix is used to flavor Kibby or Kibbeh, a scrumptious dish that combines ground beef or lamb, burghul cracked wheat, and aromatic spices to form ball-shaped dumplings that are, in turn, stuffed with meat and nuts. Kibby spice mixes vary from family to family, as well as regionally, but they always have cumin, and usually contain allspice, cinnamon, marjoram, mint, pepper, and rose as well.

Kishk (Dried Yogurt Blend)
Kishk or Kashk is dried fermented yogurt mixed with burghul cracked wheat. The Lebanese version sometimes adds paprika and sesame seeds as well. Kishk can be mixed with olive oil and baked on flatbreads, used as the base for soups or porridges, or mixed with dandelion greens and onions to make Hindbeh salad.

Moghrabieh Spice Mix
Moghrabieh (“from Morocco”) are pearls of dough, somewhat larger than usually found in couscous. The pearls are cooked with spices, and served as a thick stew alongside chick peas and a protein, such as lamb or chicken. The most common spices for flavoring Moghrabieh are caraway and cinnamon, to which Baharat or Seven Spice mix is often added.

Oriental “Cake” Spice Mix
Oriental Cake spice mixes typically use mahlab (ground from the seeds of St. Lucy cherries) for their base, and often contain anise, cinnamon, clove, fennel, and nutmeg as well. Although this is called a “cake” spice mix, it is not normally used for sponge cakes. Instead, this mix is used in the Middle-East to flavor a variety of semi-sweet cookies, such as ka’ak and maamoul.

Ouzi Spice Mix
Ouzi is Lebanese or Middle-Eastern dish featuring lamb cooked with spiced rice and nuts. The lamb can be served on top of a bed of spiced rice, or stuffed in small pastries with the rice. While ouzi spices mixes vary, they usually contain allspice, black pepper, cardamom, cinnamon, cloves, and nutmeg. While ouzi spices are typically used to help flavor lamb and rice, they complement chicken and beef quite nicely as well.

Ras el Hanout Spice Mix
Ras el Hanout is a versatile Moroccan spice mix originating that pairs well with a variety of proteins and grains, and as either a rub or added to a stew. It literally means “head of the shop.” As the name implies, it refers to a favored spice mix using the finest spices a shop can offer. The mix varies widely & often contains over a dozen different spices, including allspice, black pepper, chilis, cloves, cardamom, cinnamon, cumin, mace, fenugreek, ginger, nutmeg, paprika and turmeric.

Rosto Spice Mix
Rosto is Lebanese or Middle-Eastern dish that features spiced beef or lamb roast that’s broiled or slowly braised, sometimes alongside mixed vegetables. Rosto spice mixes typically make use of allspice, basil, black pepper, cinnamon, garlic, ginger, and marjoram (Arabic oregano).

Shawarma Spice Mix
“Shawarma” is the Arabized version of “çevirme,” the Turkish word for rotisserie cooking. To make shawarma, meat is usually spiced & lightly-pickled, then wrapped on a slowly turning spit and roasted. Shawarma spices typically include allspice, black pepper, cardamom, chili pepper, cinnamon, cloves, coriander, cumin, garlic, ginger, paprika and turmeric. Shawarma spices are versatile, and pair well with chicken, beef, and lamb, as well as with a variety of vegetables.

Tandoori Spice Mix
A tandoor is a clay pot or clay oven used throughout South and Central Asia to bake breads and slow cook meats and vegetables. This type of cooking helps tenderize meats and impart smoky flavors. Yogurt is commonly added in tandoori cooking. Although Tandoori spice mixes vary regionally, most contain cayenne, coriander, cumin, garlic, ginger, paprika and turmeric.

Tunisian Five 5 Spice Mix
Tunisian Five Spices, or Qâlat Daqqa, is a warm and sweet spice blend that pairs well with almost anything. It can be used as a marinade for chicken, beef, or lamb, as well as to flavor couscous, tagine, or most any stew. Tunisian Five Spice blend consists of black pepper, cinnamon, cloves, malagueta pepper (sometimes known as “African pepper” or “grains of paradise”), and nutmeg.

Yemeni Hawaij Spice Mix
“Hawaij” means “mixture” in Arabic. This traditional Yemeni spice blend pairs well with most meats and is often used in soups as well, imparting warmth and slightly sweet flavors. Yemeni Hawaij usually contains black pepper, cardamom, cloves, coriander, cumin and turmeric.

Zaatar (Arabic Thyme) Mix
Zaatar is an herb in the thyme-family that grows throughout the Middle-East. Although sometimes added fresh to dishes or even pickled, it’s more commonly found in Zaatar spice blends that contain dried zaatar herb, sumac, and sesame seeds. The Syrian and Jordanian versions add coriander and fennel to the blend as well. Mixed with olive oil, this spice blend is baked on flatbreads or eaten as is with olives, tomatoes, cucumbers, and yogurt.

Please consult with your physician before using any food or spice medicinally.

Allspice is a strongly fragrant spice reminiscent of a mix of other warm spices. It’s the only major spice unique to the New World, and is commonly found in Central American & Caribbean cuisine.

Allspice contains minerals & anti-oxidants such as iron, magnesium, potassium & selenium, as well as vitamins A, B6 & C. It can help aid digestion & is used in folk medicine to treat bloating & other digestive problems. It also has compounds with mild anesthetic & properties when applied to the skin. Because of these effects, it’s sometimes used as a remedy for arthritis and sore muscles.

Anis or aniseed is a sweetly fragrant spice with a strong licorice-like flavor native to the Middle-East, and is found today in the cuisines of many different cultures across the world. It can be used in both sweet and savory dishes. Although they have a similar name and flavor, anis seed differs from star anise. Anis seed comes from the seeds of come Apiaceae bushes in the Mediterranean, and has a somewhat milder flavor than star anise, which more herbaceous and comes from the fruit of certain Chinese Evergreen trees.

Anis seed is a good source of minerals such as calcium, iron, potassium and zinc, as well as vitamins A, B-complex, and C. The ancient Greeks believed anis to be an aphrodisiac, while the Romans used it as an expectorant to alleviate respiratory problems. In folk medicine, anis seed has also been used to help lessen gastrointestinal distress and bloating.

Black Seed or Nigella sativa (also known as black caraway, kalonji, or çörek otu) is an ancient culinary and medicinal plant common to the Islamic world.  It has slightly bitter, onion-like flavor. It’s often sprinkled on top of breads, cheese, and rice dishes to add depth-of-flavor. In addition to its culinary benefits, it has traditionally been used in folk medicine to combat fatigue & relieve inflammation.

Caraway, also known as Persian cumin, is a biennial plant in the carrot or parsley family, native to West Asia, Northern Africa and Europe. It is primarily used to impart a delicate licorice-like flavor to savory dishes, and as a milder alternative to Anise or aniseed.

Caraway seeds are an excellent source of dietary fiber, and are rich in anti-oxidant vitamins as well as important minerals such as calcium, iron, manganese, magnesium, selenium and zinc. In folk medicine, caraway has often been used as a tasty way to help alleviate gastrointestinal distress and bloating.

Cardamom is a highly fragrant spice made from dried seed pods in the ginger family. Originally native to South Asia, the spice is found in the cuisine of many cultures across the world, and is used in both sweet and savory dishes. Cardamom can also be boiled in water to make tea.

Cardamom is a good source of minerals, including calcium, magnesium & potassium, as well as B-vitamins and vitamin C. In folk medicine, cardamom pods have been chewed as a breath freshener, or boiled in tea to help alleviate indigestion and headaches.

Cinnamon was once regarded as a gift fit for royalty. A warm aromatic spice native to Sri Lanka, it’s made from the inner bark of several different trees of the genus Cinnamomum and is used in both sweet & savory dishes.

Cinnamon is rich in calcium, magnesium, phosphorus, potassium and choline, as well as vitamins A, C, E and niacin. Although dangerous in large doses, cinnamon may have significant anti-viral and anti-inflammatory properties. It is being researched for its possible effects on regulating blood sugar and lowering LDL or “bad” cholesterol.

Cloves are a sweetly aromatic spice made from the unopened flower buds of the evergreen clove tree, which resemble small nails. The name comes from the Latin word clavus, which means nail. Although native to the Spice Islands of Indonesia, Zanzibar, in East Africa, is now the top producer of this popular spice.

Cloves are a good source of manganese, & contain calcium, magnesium, vitamins A, C, and K, omega-3 fatty acids, & dietary fiber. Eugenol, another compound found in cloves, may have strong anti-inflammatory properties as well. In folk medicine, cloves have often been used to help aid and speed digestion.

Coriander is a fragrant spice with a warm citrus-like flavor, made from the dried fruits (called “seeds”) of the Old World cilantro plant, native to Europe, North Africa and the Middle-East. Coriander is found in a wide variety of dishes, from German sausages and pickles to Indian curries and garam masala.

Coriander seeds contain B-complex vitamins and vitamin C, as well as minerals such as calcium, copper, iron, potassium, and zinc. In folk medicine coriander seeds are sometimes used to help alleviate anxiety and insomnia, and may also have some effect on lowering levels of cholesterol and triglycerides.

Cumin (Jeera) is a warm, fragrant spice with a strong and distinctive taste that can help enhance the flavor of savory dishes. It is found in the cuisine of many cultures from the Mediterranean to South Asia.

Cumin is very high in iron, and contains smaller amounts of zinc and other important minerals, as well as vitamins A and C. Cumin can help aid digestion and, because of its powerful aroma, has also sometimes been used in folk medicine to alleviate respiratory conditions.

Fennel is a rich, aromatic spice with a licorice-like flavor native to the Mediterranean. Used primarily as a savory spice, fennel is found in both raw and cooked dishes, including salads, pastas, sauces, and breads. It can also be boiled in water to make a pungent tea.

Fennel seeds are an excellent source of dietary fiber, and are rich in anti-oxidant vitamins as well as important minerals such as calcium, iron, manganese, magnesium, selenium and zinc. In folk medicine, fennel has often been used as a tasty way to help alleviate gastrointestinal distress, cramps and bloating.

Fenugreek seeds and leaves are commonly used in South Asian, Yemeni, Ethiopian, & Eritrean cuisine. Added raw they impart a tangy, somewhat bitter taste to many foods.

Fenugreek has anti-microbial properties & may also have important medicinal qualities. Although it can cause stomach discomfort and even be dangerous in large quantities, it is sometimes used in folk medicine from the Middle East to China to help promote lactation in nursing mothers, alleviate kidney problems, and to help stabilize blood sugar.

Garlic is a pungent member of the onion family. Originally native to Central Asia, cultivated garlic quickly spread across the ancient world and became a staple ingredient in cultures from Western Europe to East Asia.

Although used primarily as a seasoning or condiment, garlic has significant anti-bacterial, anti-viral, and anti-fungal properties, and was sometimes used in the Middle Ages to help combat infectious diseases. Research is currently underway investigating the possible benefits of garlic as an anti-carcinogenic as well as in reducing LDL or “bad” cholesterol and helping promote cardiovascular health.

Ginger is a warm, aromatic spice made from the rootstock of the Zingiber officinale plant. Ginger is important in the cuisine of many Asian nations & can be used to impart flavor in both sweet and savory dishes. It can be used to make tea, or eaten by itself in either pickled or candied form.

Ginger contains calcium, potassium and magnesium, as well as other nutrients and anti-oxidants. In folk medicine, ginger has been used to help relieve nausea, motion sickness, and bloating, and may have blood-thinning, cholesterol-lowering and anti-inflammatory properties as well.

Nutmeg is a sweetly pungent spice made from the seeds of Myristica trees, native to the Spice Islands of Indonesia. It’s used in both sweet & savory dishes in South Asian, Middle-Eastern, European, and Caribbean cuisines.

Nutmeg has powerful anti-bacterial properties and contains important vitamins and minerals, including vitamins A & C, calcium, magnesium, & potassium. Although dangerous to ingest in large amounts, nutmeg has been used in folk medicine as a sleep aid, to alleviate nausea, prevent cavities, and even to help reduce skin blemishes.

Sumac is a tangy spice made from the dried and crushed berries of the Rhus coriaria plant, a bush that grows wild in the Mediterranean region. It’s commonly used in Middle Eastern cuisine to add a lemony taste to both vegetables and meats, and is often found in Zaatar spice mixes. Sumac also has anti-microbial and anti-oxidant properties, and has traditionally been used in folk medicine to help ease upset stomachs and reduce fever.

Turmeric is a mild-tasting, bright yellow spice in the ginger family. It’s found in many South Asian dishes, as well as in Persian, Indonesian, & Thai cuisine. Introduced to Europe by Arab traders in the 13th Century & called “Indian Saffron,” it was first seen as a thrifty substitute to saffron. In the West it’s usually used for coloring, giving a vibrant gold color to sweet & savory dishes.

Turmeric contains potassium, iron, manganese, & curcumin – a powerful anti-inflammatory and anti-oxidant. Research is being conducted into the possible benefits of turmeric as an anti-carcinogenic and in promoting brain health.

Vanilla “beans” are the sweetly fragrant pods of the Vanilla planifolia plant, a tropical climbing orchid native to Mexico. The word “vanilla” literally means “little pod,” & comes from the Spanish vaina, meaning “sheath.” It was first introduced to the West, along with chocolate, by the conquistador Hernán Cortés.

Mayan, Aztec, and European cultures all believed vanilla to be a powerful aphrodisiac, and its aromatic scent is still found today in many perfumes and colognes in the modern world.