Spice It Up! 7 Irresistible Middle Eastern Spice Blends That Will Transform Your Kitchen

Table of Contents

• Introduction: The Magic of Middle Eastern Spices
• Top 7 Middle Eastern Spice Blends You Need to Know
• Buying Guide: How to Choose the Best Spice Blends
• Creative Ways to Use These Flavors in Everyday Cooking
• How to Store Spices for Maximum Flavor and Freshness
• Conclusion: Let the Journey Begin!

Introduction: The Magic of Middle Eastern Spices

If you’ve ever taken a bite of falafel, hummus with a sprinkle of za’atar, or savored the rich aroma of shawarma roasting on a street corner, you already know one thing: Middle Eastern spices are pure magic.

The Middle East has been a crossroads of cultures, trade, and flavors for millennia. Its spice blends — carefully crafted over generations — are more than just ingredients; they’re culinary traditions wrapped in tiny jars. Whether it’s the earthy warmth of baharat or the tangy zest of sumac-heavy za’atar, each blend tells a story.

Top 7 Middle Eastern Spice Blends You Need to Know

Let’s take a whirlwind tour through some of the most iconic and beloved spice blends from across the region. Each brings its own personality to the table — and your kitchen!

1. Za’atar

Za’atar is perhaps the most recognizable Middle Eastern blend outside the region. A mix of thyme, sumac, sesame seeds (or roasted flour), and salt, it's got a herby, citrusy flavor that’s totally addictive.

• Common use: Sprinkled on flatbreads like manakish, mixed into olive oil for dipping, or shaken over roasted vegetables.
• Origin: Levantine countries (Lebanon, Syria, Jordan, Israel, Palestine)

2. Ras El Hanout

This Moroccan powerhouse means “top of the shop” — a sign that it’s the merchant’s best blend. Composed of anywhere from 10 to 30 different spices, including cumin, cinnamon, coriander, and allspice, it’s complex and warm, often used in stews and tagines.

• Common use: Lamb dishes, couscous, slow-cooked meats, and even lentils.
• Pro Tip: Look for blends that include dried rose petals for an extra layer of floral depth.

3. Baharat

Baharat (which means “spices” in Arabic) is a staple in many kitchens across the Arab world. This warming, slightly peppery blend typically contains black pepper, cardamom, cinnamon, cloves, nutmeg, and coriander.

• Common use: Meat dishes (especially kebabs and kofta), soups, and rice pilafs.
• Variation alert: Some Gulf-style baharat includes dried lime powder for a citrusy twist.

4. Dukkah

Hailing from Egypt, this crunchy blend is part nutty, part spicy, and wholly delicious. Made with toasted nuts (usually hazelnuts or almonds), sesame seeds, coriander, cumin, and sometimes pepper, dukkah is perfect for dipping olive oil-soaked bread.

• Common use: Dipping spice, crust for baked fish or tofu, or as a topping for avocado toast.
• Fun fact: Comes from the Arabic word meaning “to crush,” which makes sense once you get your hands in it.

5. Advieh

From Iran comes advieh, a sweet and fragrant mix that leans heavily into floral notes. Cinnamon, rose petals, cardamom, nutmeg, and sometimes saffron make up this aromatic blend.

• Common use: Rice dishes like tahdig, legumes, and desserts like spiced yogurt drinks (doogh).
• Sensory note: Perfect for adding warmth and a hint of perfume to savory dishes.

6. Tabil

Tunisian tabil is all about the fresh, grassy vibe. Loaded with dried parsley, garlic, coriander seeds, and a touch of chili, it’s commonly used in North African dishes.

• Common use: Chermoula paste, harissa base, lamb dishes, or rubbed onto grilled veggies.
• Flavor profile: Bright, herbal, and slightly spicy.

7. Charmoula

Though technically a paste rather than a dry spice blend, charmoula deserves a spot here. Made by mixing spices like paprika, cumin, coriander, saffron, and garlic with olive oil and lemon juice, it’s a marinade and sauce favorite in Moroccan cuisine.

• Common use: Fish, seafood, eggplant, and chickpeas.
• Texture tip: Adjust the consistency by adding more oil for drizzling or less for a thicker rub.

Blend	Main Ingredients	Flavor Profile	Best For
Za’atar	Thyme, sumac, sesame, salt	Herbal, tangy, nutty	Dipping, breads, roasted veg
Ras El Hanout	Cumin, cinnamon, coriander, clove, allspice	Warming, floral, exotic	Stews, lamb, couscous
Baharat	Black pepper, cardamom, nutmeg, coriander	Earthy, peppery, aromatic	Kebabs, rice, meat dishes
Dukkah	Nuts, sesame, coriander, cumin	Nutty, spicy, crunchy	Dipping, crusts, salads
Advieh	Cinnamon, cardamom, rose, saffron	Sweet, floral, delicate	Rice, yogurt, desserts
Tabil	Parsley, garlic, coriander, chili	Herby, garlicky, bright	Marinades, grilling, dips
Charumola	Paprika, cumin, saffron, garlic, oil	Spicy, citrusy, oily	Fish, eggplant, marinades

Buying Guide: How to Choose the Best Spice Blends

You don’t need to book a flight to Beirut or Marrakesh to find quality Middle Eastern spice blends. With so many online retailers and specialty shops offering curated mixes, you can bring global flavor right to your pantry.

Things to Consider When Buying Spice Blends

• Ingredient List: Look for short, clean ingredient lists without preservatives or fillers. Real food, real flavor.
• Freshness: Check the roast date or expiration. Spices lose potency over time, especially blends with ground seeds or leaves.
• Origin: If possible, opt for blends made by artisans from the region. They’ll likely be more authentic and balanced in flavor.
• Brand Reputation: Read reviews and try small quantities before investing in bulk.

Top Brands & Where to Buy

Brand	Specialties	Features	Best For
Zesty Paws	Za’atar, Baharat	Organic, small-batch, vegan-friendly	Everyday home cooks looking for organic options
The Spice Garden Co.	Ras El Hanout, Advieh	Hand-blended in Morocco/Iran, eco-packaging	Foodies and travelers who value authenticity
WorldSpice Blends	Dukkah, Charmoula	Customizable mixes, international sourcing	Professional chefs and serious home cooks
Middle East Market	All classic blends	Affordable, available at local markets or online	Beginners and budget-conscious buyers

Creative Ways to Use These Flavors in Everyday Cooking

You don’t have to cook traditional dishes to enjoy Middle Eastern spice blends. Here are some easy ways to integrate them into your everyday meals:

• Za’atar + Hummus = Instant Upgrade – Sprinkle on top for a zesty punch.
• Baharat in Roasted Chickpeas – Toss with oil and bake until crispy for a healthy snack.
• Ras El Hanout on Popcorn – Mix with melted butter for a seriously gourmet treat.
• Advieh in Oatmeal or Granola – Add a pinch for a warm, spiced morning boost.
• Dukkah-Crusted Chicken – Press into moist chicken breasts before baking or pan-searing.
• Charmoula Grilled Salmon – Brush on before grilling for a burst of Mediterranean flair.

How to Store Spices for Maximum Flavor and Freshness

Once you’ve invested in quality spice blends, storing them properly is key to preserving their flavor and potency.

• Air-Tight Containers: Transfer spice blends to glass jars with tight lids.
• Dark & Cool Storage: Keep them away from heat sources and sunlight. A kitchen cabinet is ideal.
• Label Everything: Mark the purchase or blending date to keep track of freshness.
• Buy Small Batches: Especially with delicate blends containing herbs like za’atar or dukkah — they lose flavor faster than single spices.

Conclusion: Let the Journey Begin!

Middle Eastern spice blends are more than just seasonings — they’re flavor passports to a world of tradition, taste, and texture. Whether you're a seasoned chef or someone who loves experimenting with new flavors, there’s no better time to dive into these bold and beautiful blends.

So go ahead — open a jar of za’atar, sprinkle some baharat into your next stew, or whip up a quick charmoula dip. Your taste buds will thank you, and your kitchen will smell amazing while doing it.

Happy spicing!