Herbs and Spices in Arabian Peninsula

Translated from Arabian as spice, bahārāt is an aromatic blend of spices native to the Middle East. Although it is hard to pinpoint the exact spices used in the mix, the most common ingredients include black peppercorns, allspice... READ MORE

Hawaij is a traditional spice blend that is deeply rooted in Yemenite Jewish tradition. The spice mix consists of ingredients such as saffron, turmeric, black pepper, and cardamom. Variations include other ingredients such as cumin, coria... READ MORE

Za'atar is a traditional spice blend with Middle Eastern and Levantine origins. The ingredients used in za'atar vary from region to region, and the list often includes the wild za'atar herb (hyssop, growing throughout the Levant), marjoram, thyme,... READ MORE

Bzar is a traditional and Gulf-region spice blend widely used in the United Arab Emirates, Oman, and other Gulf countries. Typically, Bzar includes cumin, coriander, black pepper, cinnamon, turmeric, and cardamom, with some variations adding clove... READ MORE

Kabsa spice is a traditional spice blend used predominantly in Saudi Arabian cuisine, particularly for kabsa, a popular spiced rice and meat dish found throughout the Arabian Peninsula. This spice mix is crafted to infuse rice and meats with a ric... READ MORE

Duqqa is an Egyptian blend of herbs, toasted nuts, and spices such as cumin, sesame seeds, and coriander. The combination of these ingredients is ground into a coarse powder which can be used as a salad topping, a dip with olive oil and bread, or ... READ MORE

Al-Samh seeds, derived from the Mesembryanthemum plant, from the Al-Jawf region in northern Saudi Arabia, are deeply rooted in Saudi Arabian tradition. These annual seeds, renowned for their nutritional value, have been utilized for generations. H... READ MORE