Middle Eastern Spices

Middle Eastern cooking often features warm, aromatic spices like cumin, coriander, sumac, cinnamon, cardamom, paprika, turmeric, and za’atar. These spices are used to create layered flavor in dishes like shawarma, rice pilafs, roasted vegetables, grilled meats, and dips.

Za’atar is a traditional Middle Eastern spice blend typically made with herbs, sesame seeds, sumac, and spices. It has a savory, tangy, and earthy flavor that pairs well with olive oil, roasted vegetables, meats, yogurt, and fresh bread.

For the best flavor and freshness, store Middle Eastern spices in airtight containers away from heat, moisture, and direct sunlight. Gneiss Spice magnetic jars are designed to help keep spices organized and easily accessible while preserving freshness.

Middle Eastern spices are versatile and can be used in marinades, roasted vegetables, grilled meats, rice dishes, soups, hummus, dressings, and flatbreads. Popular recipes include shawarma, kebabs, falafel, lentil dishes, and za’atar roasted vegetables.

Most Middle Eastern spices focus more on warmth, earthiness, and aroma than intense heat. Blends may include spices like cumin, coriander, cinnamon, and cardamom, while some recipes incorporate mild chile peppers for additional depth.

Shawarma seasoning is a Middle Eastern-inspired spice blend commonly made with cumin, coriander, paprika, turmeric, cinnamon, garlic, and other warm spices. It’s traditionally used for marinating meats but also works well on vegetables and grains.