Traders along the Silk Road held Arabian spices in high regard.
The markets of many Middle Eastern cities teem with the scent of spices. While many different varieties of spices adorn the streets of cities like Cairo and Tehran, some stand out as truly traditional. Both the intoxicating smell and the dynamic flavor of a spice distinguishes it as a traditional Arabian spice.
Sumac
Sumac is a spice that is the product of a berry that grows wild throughout the Mediterranean region and beyond. The berry is ground and added to various blends or used directly on meats and salads. A spice connoisseur purchases the whole berries and stores them in the freezer. When he is ready to use sumac, he crushes or grinds the berries before adding them to recipes.
Cumin
Cumin is a hearty spice with origins in Egypt and the Mediterranean region. Cumin is derived from a sturdy plant that grows well in many different climates, so it is used in foods all over the world. The spice is used frequently in dishes from Iran and India, but Mexican cooking also utilizes its warm, bitter flavor in salsas and meat recipes.
Imported Spices
The Silk Road trade route from India to the Mediterranean crossed through Persia and Arabia. The interaction between merchants from these cultures had a profound effect on cooking and the use of spices. Marjoram, often called wild oregano, has a history along the Mediterranean but is used all over the world. The spice is dried and added to specialized blends throughout the Arab world. Coriander seed is another spice often added to these blends, as well as cardamom. Cardamom began its life in Arabia as an import from India, along with the spice turmeric.
Blends
Specialty spice blends vary based on region and family. Za'atar blends can include many different types of spices. A blend of four, seven or nine spices make for a traditional Za'atar. Cardamom, cinnamon, coriander seed, sumac and cumin are often added to a Za'atar in varying amounts.
A Persian variation on Za'atar is called Baharat. Baharat contains many of the same spices as Za'atar. Both Za'atar and Baharat are used to season meats, spice up vegetables or provide the finishing touch to soup or salad.
Tags: many different, from India, Mediterranean region, often added, over world