11 Must-Have Middle Eastern Spices Everyone Should Use

Middle Eastern spices can elevate any dish. If used right, they will take your cooking to a whole new level.

Experimenting with new flavors in the kitchen can be super exciting, but it can also get overwhelming. If you’re anything like me, you like to do thorough research before you purchase or try anything new. Over the years, I’ve opened myself up to new flavors, and I now use different spices on a daily basis. Using Middle Eastern spices can be a great place to start experimenting with new flavors!

Middle Eastern cuisine is full of warm, aromatic spices that bring depth to every dish. In this guide, you’ll learn about the top 11 must-have spices, how to use them, and my favorite recipes to try. Plus, I’ll recommend the best products to stock your pantry with authentic flavors!

This post is all about the best Middle Eastern spices that every foodie should know about.

If you’re interested in these beautiful terracotta-pinch bowls, here’s the link :).

Ready to learn about Middle Eastern spices?

Middle Eastern spices are super versatile. Each spice can be used in so many ways, some come in different forms, and some can even be used in both sweet and savory dishes. Trying new spices is super fun, and I hope you try as many as you can.

Tip for buying spices

When it comes to spices, you always want to buy smaller batches and frequently repurchase new ones so it’s always fresh. Of course, it depends on how much and how often you use them; overall, I recommend purchasing smaller portions.

11 Must-Have Middle Eastern Spices and Their Uses

The 11 must-have spices in this post are: cumin, za’atar, sumac, turmeric, paprika, allspice, cinnamon, cardamom, rose, baharat, and ras el hanut.

1. Cumin

• Taste & Aroma: Earthy, warm, and slightly nutty with a hint of citrus. It adds depth and a rich, smoky undertone to dishes.
• Common Forms:
  • Ground Cumin – Stronger, more straightforward flavor. Best for spice blends, marinades, and seasoning dishes evenly.
  • Cumin Seeds – Adds more aroma when toasted. When bitten into, the crunch releases a burst of flavor. Great for stews, rice, and spice-infused oils.
• Middle Eastern uses: Cumin is a staple in Middle Eastern cooking, commonly used in rice dishes, stews, and spice blends like baharat. It pairs well with chickpeas, lamb, and roasted vegetables.
• My Recipe Recommendation: Try it in my Moroccan carrot salad or rice with chickpeas and caramelized onions for an authentic Middle Eastern flavor.

2. Za’atar

• Taste & Aroma: Za’atar leaves bring a savory, herb-packed flavor with a hint of citrus and a slight floral touch. The taste is earthy and tangy, with a fresh, subtle depth that makes it perfect for seasoning. When you smell it, you get this warm, floral, and citrusy aroma that’s just the right balance.
• Common Forms:
  • Dried Leaves: These are the most common form of Za’atar, offering a fragrant and earthy flavor. They are typically crushed or ground into a powder, making them ideal for seasoning.
  • Ground Za’atar: This is a pre-ground version of the dried leaves mixed with sesame seeds and other spices. It has a more concentrated flavor and is convenient for sprinkling directly onto dishes.
  • Fresh Za’atar: Fresh Za’atar has a bright, aromatic flavor. However, it can sometimes have a slightly bitter taste, depending on the season. It’s perfect for adding a fresh herb touch to salads, dishes, and garnishes.
• Middle Eastern uses: Za’atar is often used in Middle Eastern cooking for seasoning bread, as a topping for pita, or mixed into olive oil for dipping. It’s also commonly sprinkled over vegetables, meats, or added to yogurt-based sauces.
• My Recipe Recommendation: Try it with my homemade labneh recipe for a fragrant, herby twist.

3. Sumac

• Taste & Aroma: Sumac has a tangy, tart flavor with a slightly sour, lemony taste. Its vibrant red color gives off a fresh, citrusy aroma, making it perfect for adding a zesty kick to a variety of dishes. The flavor is bright and a little tart but not overpowering, offering a refreshing contrast to rich foods.
• Common Forms:
  • Ground Sumac: This is the most common form of sumac, where the berries are dried and ground into a powder. It is used for sprinkling or mixing into dishes.
  • Whole Berries: The berries can also be found in their whole form, though they’re less commonly used directly in cooking. Whole berries can be ground to make fresh sumac powder or used for flavor infusions.
• Middle Eastern uses: Sumac is often used in salads like fattoush, sprinkled on grilled meats, and as a garnish for rice dishes. It’s also a key ingredient in spice blends such as za’atar and is used to add tang to hummus, labneh, tabbouleh, and roasted vegetables.
• My Recipe Recommendation: Try it in my stuffed grape leaves recipe or homemade labneh recipe for a zesty, tangy twist.

4. Turmeric

• Taste & Aroma: Turmeric has a warm, earthy, and slightly bitter flavor with subtle hints of ginger and pepper. Its aroma is rich and aromatic, often described as mustard-like with a slight earthiness. It adds depth and color to dishes, giving them a vibrant golden hue.
• Common Forms:
  • Ground Turmeric: The most common form of turmeric, made by drying and grinding the root into a fine powder. It’s perfect for stirring into sauces, stews, and curries.
  • Fresh Turmeric Root: Fresh turmeric has a slightly milder flavor than the dried ground version and is often used in juices or grated into dishes for a more vibrant taste.
• Middle Eastern uses: Turmeric is frequently used in Middle Eastern cooking to season rice dishes, stews, soups, and spice blends like curry powder. It pairs well with lamb, chicken, and vegetables, adding both color and depth to the dish.
• My Recipe Recommendation: Try it in my rice with chickpeas and caramelized onions for a vibrant, warm Middle Eastern twist.

5. Paprika

• Taste & Aroma: Paprika brings a mild, sweet, and slightly smoky flavor with earthy undertones. Its aroma varies by variety: sweet paprika offers a fruity, mild scent, while smoked paprika delivers a rich, smoky aroma that adds depth to dishes.
• Common Forms:
  • Sweet Paprika: This variety offers a mild, slightly sweet flavor without heat. Use it to add color and flavor to stews, soups, and rice dishes.
  • Spicy Paprika: Adds heat to dishes, providing a bit of kick without overwhelming the flavor.
  • Smoked Paprika: Made from dried, smoked peppers, it brings a deep, smoky flavor that enhances meats, beans, and vegetables.
• Middle Eastern uses: Use paprika in Middle Eastern cuisine to season meats, vegetables, and rice dishes. Smoked paprika works well in marinades, while sweet paprika often features in spice blends like harissa.
• My Recipe Recommendation: Try it in my beer braised beef for a delicious Middle Eastern touch.

6. Allspice

• Taste & Aroma: Allspice brings a warm, aromatic flavor with hints of cinnamon, nutmeg, and clove. Its sweet, slightly peppery taste and fragrant, spicy aroma make it versatile for both sweet and savory dishes.
• Common Forms:
  • Whole Berries: These offer a milder flavor, which you can release by grinding them or infusing them in liquids like stews or broths.
  • Ground Allspice: This is more intense and commonly used in spice blends or sprinkled directly into dishes for a punch of aromatic flavor.
• Middle Eastern uses: Allspice is key in Middle Eastern spice blends like Baharat and is often used in marinades for meats, particularly lamb. You’ll also find it in stews, rice dishes, and pickles.
• My Recipe Recommendation: Try it in my beef stuffed buns for a savory Middle Eastern kick.

7. Cinnamon

• Taste & Aroma: Warm, sweet, and slightly spicy with woody undertones. The flavor is more intense in stick form, while ground cinnamon blends easily into dishes.
• Common Forms:
  • Ground Cinnamon – Best for baking, spice blends, and quick incorporation into dishes.
  • Cinnamon Sticks – Ideal for infusing flavor in teas, stews, and slow-cooked dishes.
• Middle Eastern uses: Cinnamon is used in both sweet and savory dishes. It adds depth to meat stews, rice dishes, and spiced teas while also enhancing desserts like baklava.
• My Recipe Recommendation: Try it in my sweet cheese pastry, date rolls or Mediterranean Date Pastry for a warm, aromatic touch.

8. Cardamom

• Taste & Aroma: Cardamom has a bold, slightly sweet flavor with hints of citrus and floral notes. Its aroma is strong and aromatic, with a spicy, minty fragrance that adds a unique depth to both sweet and savory dishes.
• Common Forms:
  • Whole Pods: These contain seeds that release a fresh, intense flavor when crushed or ground. They’re perfect for infusing liquids like tea or coffee.
  • Ground Cardamom: More convenient and often used in baking or spice blends. However, it’s important to use it fresh, as its flavor can lose potency over time.
• Middle Eastern uses: Cardamom is widely used in Middle Eastern desserts like baklava and qatayef, as well as in savory dishes like rice pilaf and stews. It’s also essential in making Arabic coffee.
• My Recipe Recommendation: Try it in my baklava recipe or  my zhoug recipe: the ultimate Middle Eastern spicy sauce for an authentic flavor boost.

9. Rose

• Taste & Aroma: Rose offers a delicate floral flavor with a sweet, slightly tangy undertone. Its aroma is light and fresh, evoking a sense of elegance and floral luxury. The flavor is subtle, so a little goes a long way. All the rose flavored desserts must be some of my all time favorites!
• Common Forms:
  • Dried Buds: These buds bring a concentrated floral aroma and are perfect for infusing into liquids or using as a garnish.
  • Dried Petals: Dried rose petals are milder in flavor and work well for infusing into dishes or making rose water.
  • Rose Water: Available in both concentrated and milder varieties, rose water adds a fragrant floral note to dishes. It’s essential to use sparingly, as the line between a lovely aromatic flavor and a soapy taste is very fine.
• Middle Eastern uses: Rose is commonly used in Middle Eastern desserts like Turkish delight, baklava, and rose water cakes. It also pairs beautifully with fruit salads and beverages like rose lemonade. Additionally, it’s found in spice blends like baharat and ras el hanout, adding a unique floral note to savory dishes.
• My Recipe Recommendation: Try it in my baklava recipe or sweet cheese pastry for a fragrant, floral twist.

Middle Eastern Spice Blends

10. Baharat

• Taste & Aroma: Baharat is probably my most used spice blend. I absolutely love it and use it almost on a daily basis. Baharat is a warm, aromatic spice blend with a balanced flavor profile that combines both sweet and savory notes. It has a rich depth with hints of pepper, cinnamon, cloves, and cumin. Its aroma is earthy, slightly sweet, and peppery, creating a comforting, spiced fragrance.
• Common Spice Blend: Baharat can vary from brand to brand, with each one having its own twist on the blend. Typically, you’ll find a mix of black pepper, allspice, cinnamon, cardamom, and nutmeg. Some versions even include rose petals — which is my favorite addition! You’ll also see coriander, cumin, and cloves, while some may add paprika or turmeric, giving it an extra layer of warmth and depth.
• Middle Eastern uses: Baharat is widely used in Middle Eastern cuisine to season meats like lamb, chicken, and beef. It’s also great in stews, rice dishes, and grilled vegetables. You’ll often find it in dishes like kebabs, meatballs, shawarma, and soups, where it adds complexity and warmth. Baharat also adds depth to spice blends, including those for kofta or falafel.
• My Recipe Recommendation: Try it in my beef stuffed buns for a rich, spiced depth.

11. Ras el Hanut

• Taste & Aroma: Ras el Hanut is a bold, aromatic spice blend with a perfect balance of warmth and sweetness. It combines earthy flavors from cumin and coriander with the sweetness of cinnamon.
• Common Spice Blend: Ras el Hanut, which means “head of the shop” in Arabic, refers to a unique blend of spices often created by the person running the spice stall. While every version varies slightly, you’ll commonly find cumin, coriander, cinnamon, cloves, allspice, ginger, black pepper, cardamom, nutmeg and mace. Other variations might add turmeric or even dried rose petals, offering a complex and fragrant flavor profile that stands out in Moroccan and Middle Eastern cooking.
• Middle Eastern uses: This blend is used to season meats like lamb, meatballs and chicken, but it’s also fantastic on roasted vegetables, couscous, or even in stews and tagines. You’ll often find it as the base for marinades or as a sprinkle to finish off a dish, adding both depth and warmth.
• My Recipe Recommendation: Try it in my stuffed grape leaves recipe for a depth of flavor like no other.