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, oregano, coriander, cumin, toasted sesame seeds, sumac, and salt.

The sumac imparts a lemony, citrusy flavor, oregano gives a slight bitterness, while marjoram gives notes of sweetness. The spice blend is commonly sprinkled over soups, dips, bread, meat, rice, pasta, vegetables, or rice dishes.

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, cassia bark, coriander, cardamom, chili peppers or paprika, cinnamon, cloves, and cumin.

The amount of added spices influences the final aroma, which is typically smoky, sweet, and spicy. Bahārāt can be used as a seasoning for fish and meat, it is commonly added to soups and stews, but it also works well in marinades or as a dry rub.

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 as a seasoning.

Its name is derived from the Egyptian Arabic word for to crush or to pound, referring to the method of production. Duqqa originated as peasant food and people mostly consumed it as a seasoning for bread. Due to its high protein and fat content, it provided sustenance throughout the day. 

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, coriander, cloves, cinnamon, and even ginger.

The flavor of hawaij can be best described as earthy, peppery, and floral. It can be bought throughout Yemeni markets, but also in Arabian-specialized stores internationally. Although it is primarily used in soups, stews, as rice flavoring, and on grilled meats as a rub, it can also be combined with olive oil and lemon juice to make a stellar dressing for grilled fish.

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 rich, aromatic, and slightly smoky flavor.

Kabsa spice typically includes black lime (loomi), cardamom, cinnamon, cloves, cumin, black pepper, coriander, turmeric, and occasionally saffron or nutmeg. Black lime is a key ingredient, adding a tart and slightly bitter citrusy note that balances the warmth of cinnamon and cloves, while cardamom and cumin provide earthy undertones.