Are you a big fan of Middle Eastern spices, but do you know what makes you fall for these aromatic and tasty dishes? Well, the answer is the spices used in the middle east likewise add the ever-loving taste and aroma to the food. Let’s have a look at some of this middle eastern spice guide most commonly used.
Middle Eastern Spices: Cinnamon:
Although it is not very rich in flavor, you can get a very strong aroma out of it. These are generally available in roll stick forms, and you can use them as a whole or grind it to get more taste and smell. It’s even used in hot beverages like tea or coffee and sweet dishes.
The name “Bharat” comes from Arabic, meaning “mixed Spice.” These middle eastern spices are a blend of black pepper, cumin, coriander, nutmeg, cloves, and also paprika. It is usually there in all the kitchens of the Middle East and frequently used in many dishes. Most commonly added to season the meat of all kinds of soups and moreover stew preparation.
Middle Eastern Spices: Saffron
Saffron is one of the most expensive spices in the world and therefore provides an excellent taste. The orangish-yellow color and also the aroma of this thread like spice distinguish it from all the other spices. It is the heart of most of the Arabic and Persian dishes.
Cloves used in both whole or grounded form got an overpowering taste. Considering multiple health benefits of cloves, Middles Eastern Dishes frequently make use of this spice. But it would be best if you were careful while using them as the strong taste can even ruin your dish.
Black and white pepper:
With a little bit of change in taste and color, both peppers add a rich, spicy flavor to the food.
Middle Eastern Spices: Turmeric
Turmeric is most commonly found in meat-related middle eastern dishes. It adds a yellow color to your food and has a slightly bitter taste. Mostly used in powdered form, but you again need to careful while adding it to your food. An elevated quantity can ruin the taste and texture of the dish.
Grounded Red Chilies:
These are the regular green chilies that undergo a drying phase to get a crisp red texture. These are later on grinded and used to spice up any dish. It gives a strong chili flavor and the red color to your meal.
Almost all the middle eastern dishes starting from bread to soups and even rice, make use of cumin. These are small seed-like structures that you can toast a bit before use to increase its taste and aroma.
Cardamom is of two types the black and green ones. Green cardamoms are famous for their aroma and are there in many middle eastern sweets, teas, and savory dishes. But the black cardamom has a stronger taste and they make use of it in stews and curries only.
Middle Eastern Spices: Nutmeg and Mace
Both Nutmeg and Mace come from the same tree but make two different spices. Nutmeg got a nutty taste and is most typically used in the powder form. Owing to unique aroma and flavor, Middle Eastern Dishes make use of it both in sweet and savory dishes. Mace is also used in powdered form but has a slightly stronger taste than Nutmeg.