What Makes Middle Eastern Spices Aromatic and Delectable?
Food prepared in Middle Eastern countries is classically high on taste and flavours. Even a simple dish is usually prepared with a long list of spices. Spices used in the Middle Eastern cuisines are grown locally or are sourced from the same trans-continental region that we know to be the Mid-Eastern region which comprises mainly of Egypt, North Africa, Tunisia, Israel, and the Saudi Arabian nations. This is one reason why it’s easy for people in the region to prepare spice blends that are pristinely fresh, resulting in dishes that turn out perfectly aromatic and delectable.
What Constitutes the Middle-Eastern Spice Blend?
A wide range of spice blends are used in Middle Eastern cooking according to the dish being prepared, the region it’s being prepared in and even according to individual tastes and preferences. The spice blend called Baharat or “Spice” in Arabic forms a blend of spices that in general acts as a base for most dishes. Baharat includes:
Flavours in the Middle-Eastern Spice Blend
These spices are blended together in varying amounts to obtain differently highlighted flavours including smoky, earthy, sweet, or spicy. In addition to these spices Za’atar, Sumac, Saffron, Mint, Fenugreek, and Aniseed may also be used depending on what type of dish is being prepared and where it has originated from.
How to Use Middle-Eastern Spice Blends?
The amazing thing about these Middle Eastern spice blends is that they are extremely versatile. You need not to use one spice blend for just one dish! The same blend can be used for meat-based or plant-based dishes and in different ways too.
For example, Baharat can be lightly fried in coconut oil, mixed in with onions, ginger, and garlic and then used as the flavouring for Lentil soup or sauce, the same can be used to prepare Chickpea stew or meat kebabs and even in salads. Frying the freshly ground spice mix helps release a strong burst of flavours into the seasoning oil, which blends beautifully into all the ingredients that are being cooked.
Another way to use a Middle Eastern spice blend is to use it as a marinade. While marinating is primarily done with meats and fish, it can also be adopted for vegetables such as Cauliflower, eggplant, or Zucchini. Spice blends together with yogurt, or oils or eggs are an excellent marinade and can make for a deeply flavoured dish.
Kebabs, Beef Ras el Hanout famous in Morocco, Harissa Chicken originating from Tunisia, Satay Chicken from West Africa, Cape Malay Lamb originating from South Africa and many more. Marinating ensures that the spice flavours penetrate the flesh of meats and fish. It is also known to tenderise the meat, prepping it before being cooked to perfection.
When spices are sourced locally and whole spices are used to prepare spice blends, stronger and richer flavours are a sure thing. Storing whole or blended spices for more than a few months can lower the flavour quotient quite a bit. So, at the end of the day, it is the freshness of the spices used to prepare the spice blends that result in truly aromatic and delectable dishes.
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Ground Ceylon Cinnamon
Product Description
Ceylon Cinnamon Ground or ‘True Cinnamon’ is the variety used for medicinal and culinary purposes. It is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Ceylon Cinnamon is used in both sweet and savoury foods to impart a warm spice flavour. In the Middle East, it is commonly paired with meats such as chicken and lamb. The term ‘cinnamon’ also refers to its mid-brown colour.
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Middle Eastern Za’atar – Mild
Product Description
Middle Eastern Za’atar is a delicious Middle Eastern spice blend made with sumac, thyme, oregano and sesame seeds. This mixture has a nutty and fresh flavour and aroma and is traditionally used to sprinkle over flatbread that has been brushed with olive oil and lightly toasted. In Australian cuisine, it works well as a Barbecue rub. There are many variations of Za’atar and it is widely used in the Middle East and the Mediterranean in a similar way to how Mixed Herbs are used in European dishes.
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Aniseed Seeds Whole
Product description
Aniseed Seeds Whole are a small oval-shaped seed which are native to the Mediterranean. They have a light brown colour and a sweet liquorice flavour that makes them great for sweet and savoury dishes alike. Aniseed seeds are not related to star anise which is native to China. Even though they have similar flavours, star anise is much stronger. Consequently, aniseed can be used as a substitute for star anise, and vice versa.
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Cumin Seeds Ground
Product description
Cumin seeds are an ancient and versatile spice that are a staple in countless kitchens across the world. Cumin has a khaki colour and peppery and nutty flavour with tangy citrus overtones. It is a key ingredient in curry making. Use in Middle Eastern, Indian, Spanish and Mexican cooking.
The spice people carry cumin as cumin seeds ground and cumin seeds whole.
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Sumac Ground
Product description
Sumac crushed is obtained from the dried berries from a bush that grows in the Middle East and southern Italy, and it is essential for Middle-Eastern cuisine especially Persian, Lebanese, and Turkish. In Middle Eastern cooking, sumac is used as a souring agent instead of lemon or vinegar. Sumac is delicious on roast meat & in particular lamb when mixed with paprika, pepper & oregano. It has a tangy, lemony, and fruity sour flavour and a fruity aroma that was once used as the tart, acid element by Romans. It can be used as a substitute of lemon in any dish on which you might squeeze fresh lemon juice. Also, its deep red-dark purple colour makes it a very attractive garnish.
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Lebanese Baharat – Mild
Product description
The word baharat means “spice” in Arabic and refers to the aromatic blend of spice used throughout North Africa. This versatile spice blend is a great addition to any pantry.This all-purpose blend is as integral to Middle Eastern, particularly Lebanese, cuisine as garam masala is to Indian cuisine. Also similarly to garam masala the blends of baharat are individual to every region. It can be used as a bbq rub for meats, seasoning meat in the pan before stewing or as a garnish on a meal before serving.
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Nutmeg Whole
Product description
Nutmeg is a unique, versatile and sweet spice. It is the dried, large and hard seed of a pear shaped fruit. It is finely ground, has a brown colour and contains a high oil quantity. Has a warm aromatic flavour that complements a diversity of foods, particularly sweet dishes.
The spice people carry these nutmeg products; nutmeg ground and nutmeg whole.
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Cinnamon Ground – Cassia Vera
Product description
Cinnamon Ground is the ground powder form of the Cassia quills . It is a spice obtained from the inner bark of several tree species from the genus Cassia vera. Cinnamon is used in both sweet and savoury foods to impart a warm spice flavour. In the Middle East it is commonly paired with meats such as chicken and lamb. The term ‘cinnamon’ also refers to its mid-brown colour.
The spice people carry pure cinnamon in varieties as ceylon cinnamon ground and cinnamon sticks, as well as cinnamon sugar
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Fenugreek Seeds Ground
Product description
Fenugreek seeds are the ripe fruit obtained from the small fenugreek plant and are a member of the legume family. The finely milled ground version of the seed has a stronger flavour than the seed as a whole. Their subtle bitter taste lends them for use most extensively in Indian curries but also in savoury sauces and vegetable dishes in Mediterranean cuisine.
The spice people carry these fenugreek products; fenugreek seeds ground and fenugreek seeds whole, as well as Fenugreek Leaves
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Cloves Ground
Product description
Cloves are a dark brown, highly pungent and aromatic spice which should be used sparingly in both sweet and savoury dishes such as curries, sauces, stocks, apple dishes. It is especially good with baked ham. It is a spice used in a wide array of different cultures. It brings the palate a cleansing freshness and sweet-spicy flavour. Ground cloves are more likely to be used in recipes where the whole spice would be irritating to take out of the dish
The spice people carry both cloves whole and cloves ground.
$3.45
