Middle East Spices & Cuisine
The spice trade developed in the Middle East over 4000 years ago and initially made its way to Europe in the Middle Ages through the spice and silk routes. The main use of spices in those days was medicinal and for preserving food and only subsequently were spices seen from an aroma and taste perspective.
Consider yourself on an adventure across continents experiencing flavours, from the North of Africa to the ancient flavours of the Middle East.
Each of the ingredients are individually packed in round containers with a clear lid. Each container is about 35mm length and 50mm in diameter and holds between 8 grams and 18 grams of spice & herb blend. Three containers are held in a forest-green gift tube measuring approximately 250mm in length.
Please note that the spices may contain ingredients like Sesame & Nuts.
::: Persian Sabzi Gormeh :::
This is a fine, aromatic and mystical herb blend with distinct citrus lime notes and used extensively in Iranian cooking. Used in traditional meat & vegetable stews, Sabzi Gormeh can also be used to flavour rice and salads.
Not only is Sabzi Gormeh the name of the herb blend but also the name of the stew; made with kidney beans and lamb, the deep green herbs satisfy two Persian flavour obsessions: it’s sour and full of herbs. See our recipes page on our website for more information
::: Egyptian Dukkah :::
Dukkah is a blend of herbs, nuts and warm subtle spices, traditionally served with ‘street-food’, used as a starter or dip mixed with olive oil or simply as an all-purpose seasoning sprinkled over meat and vegetables.
As a dip it is often served with Arabic bread or artisan bread and served as an early-evening snack. The word ‘Dukkah’ comes from the Arabic words ‘to pound’ since the herbs, spices and nuts are pounded together after being dry roasted.
::: Lebanese Za'atar :::
Za'atar is a blend of thyme, sesame & sumac berry. This ancient Middle East spice that has endured since medieval times. Additionally, dried sumac berries, which gives this blend its rich red colour and tang is rich in antioxidants. Though recommended as a rub over meats or as a sprinkle over fatoush salad, it can be used dipping crusty bread into olive oil permeated with the flavour of Za’atar.
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