Introduction
The Middle East is a region with diverse cultures and cuisines, from the classic dishes of Turkey to the exotic spices of Morocco. The food in this part of the world is known for its rich flavors and robust aromas, which come from ingredients like cumin, cinnamon, cardamom and more. If you’re looking for some new spice blends to use in your next recipe or meal out at a local joint, check out these essential spices that you need to try!
Whole spices. Spices are best when they are whole and ground fresh, just before use. Whole spices have a longer shelf life and will taste better than pre-ground spices.
- Whole spices have a longer shelf life.
- Whole spices are better for cooking.
- They’re also healthier, since you don’t have to worry about all the added sugars and preservatives that come with pre-ground spices.
- You can use them in any recipe that calls for ground versions of the same spice, so there’s no need to buy both kinds! This makes them great for making your own blends at home–and it helps keep costs down compared with buying pre-made mixes when you only need one or two ingredients from them (like salt).
Ground cumin. If you don’t have any whole cumin seeds, it’s okay to use ground cumin instead. Just make sure that they are freshly ground before using them in your recipe.
- Ground cumin. If you don’t have any whole cumin seeds, it’s okay to use ground cumin instead. Just make sure that they are freshly ground before using them in your recipe.
- Cumin is a spice that is used in many different cuisines around the world. It has a nutty flavor and can be found in many Indian dishes as well as Middle Eastern and North African dishes (such as hummus). Cumin is also commonly used in Mexican and Southwestern dishes because of its distinct taste that pairs well with chilies or tomatoes!
Ground coriander seeds. Coriander seeds are small and round with a nutty flavor. Their aroma is slightly citrusy with a hint of mint. Buy them whole or ground and store them in an airtight container away from heat and humidity to keep them fresh longer.
Coriander seeds are small and round with a nutty flavor. Their aroma is slightly citrusy with a hint of mint. Buy them whole or ground and store them in an airtight container away from heat and humidity to keep them fresh longer.
Ground cinnamon sticks (or cassia sticks). Cinnamon comes from the bark of several different kinds of trees from Asia, South America, and India. You can buy cinnamon sticks whole or ground – whichever you prefer for your recipe or your budget!
Cinnamon is a spice that comes from the bark of several different kinds of trees from Asia, South America, and India. You can buy cinnamon sticks whole or ground – whichever you prefer for your recipe or your budget!
Whole cinnamon sticks have a longer shelf life than ground cinnamon because they’re less exposed to air as they’re stored.
Ground cassia (or Chinese) cinnamon is what we most often use in our kitchens here in North America because it’s readily available at grocery stores and has a similar flavor profile to true Ceylon cinnamon (which can be harder to find). If you want to get fancy with your cooking though…
Cardamom seeds (green pods). Cardamom grows on tropical evergreen trees related to ginger and turmeric; the cardamom pods must be harvested by hand when ripe because the fruit bursts open when ripe, scattering its fibrous black seeds over the forest floor.
Cardamom comes from the seeds of a plant that grows in India. The spice is used to flavor tea, coffee and other beverages as well as desserts and breads. Cardamom has a strong taste that’s similar to that of cinnamon or cloves but milder than both. You can purchase cardamom whole or ground; the whole form has a longer shelf life than ground.
Conclusion
We hope you’ve enjoyed learning about these essential Middle Eastern spices and how they can be used in your cooking! It’s always a good idea to buy whole spices whenever possible since they have a longer shelf life and will taste better than pre-ground spices. If you don’t have any whole seeds on hand though, it’s okay to use ground cumin instead; just make sure they are freshly ground before using them in your recipe