Iraqi cooking uses a wide variety of spices.
Iraqi food is often liberally flavored with a blend of spices, but it is not usually overly spicy. Instead, the spices bring out the flavors of the other ingredients used in the dish. While baharat--a blend of various spices--generally, but not necessarily, includes cardamom, cinnamon, cloves, coriander, cumin, nutmeg and paprika--is a common addition to many foods, other recipes may call for spices not included in baharat or for only one or two of the ingredients from this blend.
Cardamom
Cardamom, which originated in southern India, is a popular spice in Iraqi food. The seed pods of this member of the ginger can be included whole in recipes, or you can purchase and use whole or ground seeds.
Cinnamon
Cinnamon is made from the dried bark of a tree. Americans may be familiar with it as an addition to many sweet dessert dishes; you may, for example, sprinkle a mixture of cinnamon and sugar on the top of pie crusts before baking them. In Iraqi cuisine, however, cinnamon is a common ingredient used in savory dishes.
Cloves
You have probably tasted cloves if you have ever had mulled cider, a common drink around the winter holidays. These small, dried flower buds of the clove tree add a rich, almost sweet aroma and flavor to many Iraqi dishes.
Coriander
Americans may be more familiar with cilantro than coriander---but both of these spices come from the same plant. In the United States, the term "cilantro" generally refers to the leaves of the plant while "coriander" refers to the dried seeds. These seeds have a dramatically different flavor than cilantro; their taste is mild and almost lemony.
Cumin
Cumin refers to either the whole seeds or powder made from the seeds of the cumin plant, and is readily available in either form. Its slightly bitter flavor serves as a contrast to some of the sweeter or milder spices used in Iraqi cuisine.
Nutmeg
Nutmeg, like cinnamon, may be more familiar to many Americans as an dessert ingredient rather than something found in savory dishes, as it is used in Iraqi cuisine. These nuts--the seeds of the nutmeg tree--are very hard and can keep for a long time. For the freshest flavor, they can be grated just before preparing the dish.
Paprika
Paprika, a fine powder that comes in various fiery shades of red, brown and orange, is made from a mix of ground hot and sweet peppers. Depending on the varieties used and their preparation, paprika can range from being very mild to extremely spicy and some varieties can offer a smoky flavor to the final dish.
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