Middle Eastern Spice Blends: A Complete Guide to Top 5 Must-Know Mixes

Middle Eastern Spice Blends: A Complete Guide to Top 5 Must-Know Mixes
NameMain IngredientsFlavor ProfileBest For
Za'atarOregano, sumac, sesame seeds, thyme, saltTangy, earthy, with a hint of nuttinessRubbing on flatbreads, mixing into dips, sprinkling over roasted veggies
AdviehRose petals, cardamom, cinnamon, nutmeg, cloveFloral, sweet-spicySimmering stews, rice dishes, dessert baking
BaharatBlack pepper, cumin, coriander, paprika, cinnamon, clovesEarthy, complex, slightly sweetMeat marinades, lentil soups, braised dishes
DukkahNuts (hazelnuts, pistachios), sesame seeds, coriander, cumin, saltNutty, aromatic, texturedDipping olive oil-soaked bread, coating fish or chicken
HarissaSmoked chili peppers, garlic, caraway, coriander, olive oil
Spice MixBest PairingsIdeal Occasions
Za'atarHummus, labneh, falafel, avocado toast, grilled zucchiniWeekend brunch, healthy snacks, mezze platters
AdviehRice pilafs, slow-cooked lamb, fruit compotes, baked applesDinner parties, cozy nights, festive meals
BaharatChicken kebabs, lentil soup, spiced quinoa bowlsFamily dinners, meal prep, hearty lunches
DukkahEVOO-dipped bread, salmon crusted with dukkah, avocado slicesAppetizers, breakfast boards, luxury bites
HarissaGrilled eggplant, couscous, tomato-based stews, spicy mayoSummer BBQs, fusion recipes, late-night cravings
BrandMix TypeFeaturesWho It's ForPrice Range
Zayna SpicesZa'atarLebanese-style blend with high-quality oregano and sumacHome cooks looking for authenticity$9–$12/jar
Kalustyan'sAdviehHand-blended with real rose petals and organic spicesChefs seeking premium quality$14–$18/jar
The Spice GardenBaharatVersatile blend with balanced warming spicesBeginners and daily home users$7–$10/jar
Moroccan GoldDukkahContains pistachio and hazelnut for rich flavorFans of gourmet snacking and dipping$11–$15/jar
Lou AnaHarissaAvailable in paste and powder form; smoky, fiery punchHeat lovers and North African cuisine fans$6–$10/tube
Maya Gonzalez

Maya Gonzalez

A Latin American cuisine specialist who has spent a decade researching indigenous spice traditions from Mexico to Argentina. Maya's field research has taken her from remote Andean villages to the coastal communities of Brazil, documenting how pre-Columbian spice traditions merged with European, African, and Asian influences. Her expertise in chili varieties is unparalleled - she can identify over 60 types by appearance, aroma, and heat patterns. Maya excels at explaining the historical and cultural significance behind signature Latin American spice blends like recado rojo and epazote combinations. Her hands-on demonstrations show how traditional preparation methods like dry toasting and stone grinding enhance flavor profiles. Maya is particularly passionate about preserving endangered varieties of local Latin American spices and the traditional knowledge associated with their use.