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Middle Eastern and Indian cuisines have several spice palates so it’s no wonder that they share staple ingredients as well. You may see Middle Eastern recipes using cinnamon, saffron, jeera, turmeric and other pantry staples common in Indian kitchens. However, there are some spices and dry condiments which are largely used in Middle Eastern cooking, especially in traditional recipes.
Take saffron, for instance. It’s widely used in savour Middle Eastern dishes and in Indian cuisine it’s mostly used in sweet dishes or festive recipes. However, Eastern allspice, for instance, is a spice made from the dried berries of the Pimenta dioica tree. It has a flavour profile that combines the tastes of cinnamon, nutmeg, and cloves, with a slightly peppery undertone and is exclusively used in middle-eastern recipes. Here are some spices which can be used in both Indian and Middle Eastern recipes.
Cumin
Cumin is a staple in both Middle Eastern and Indian cuisines. The seeds are small, elongated, and typically brown, though there is also a black variety known as black cumin. Cumin seeds, or "jeera," are often toasted or fried in oil at the beginning of cooking to release their aromatic oils. They are used in a myriad of dishes, from curries to rice dishes like biryanis, and even in beverages like spiced chhaas.
Earthy, warm, and slightly peppery, cumin adds depth and a slight bitterness that balances well with other spices. While you can use it in Indian dishes like jeera rice or jeera aloo, it can also be used to make dishes like hummus and falafel.
Caraway
These seeds are a mix of sharp, sweet, and slightly peppery notes, with hints of citrus and anise. The seeds are small, crescent-shaped, and brown with lighter stripes. Caraway seeds are used to flavour a variety of Middle Eastern dishes. They are often added to bread and pastry dough, infusing the baked goods with their unique taste. In savoury dishes, caraway seeds are used to season meats, especially lamb and pork, as well as vegetable dishes and soups. They are also key ingredients in spice blends and marinades, providing a distinct flavour that enhances the overall dish.
Sumac
To add a tangy brightness, Sumac is commonly sprinkled over salads, such as the classic Fattoush but it can easily be used to season Indian dishes, particularly grilled or tandoori meats since it adds a citrusy punch without the moisture that lemon juice adds. Sumac is a key ingredient in the spice blend Za'atar, which is used to flavour flatbreads, meats, and vegetables. Its tartness also complements dips like hummus and baba ghanoush.
Sumac is a reddish-purple spice made from the dried and ground berries of the sumac bush. It has a tart, slightly acidic flavour that is vibrant and can be layered with other spices.
Aleppo pepper
This Middle Eastern spice known for its mild heat and fruity undertones, can certainly be used in Indian cooking. This spice, originating from the Syrian city of Aleppo, is gaining popularity worldwide due to its unique flavour profile and versatility.
Aleppo pepper flakes are typically coarsely ground, with a vibrant red hue. They have a moderate heat level, often described as less intense than traditional red chilli flakes, with a slightly sweet, tangy, and smoky flavour. This makes them an excellent choice for adding depth without overwhelming heat.
Aleppo pepper can be a great addition to Indian curries, providing a subtle heat and a rich, fruity flavour. It can be used as a substitute for or in combination with traditional red chilli powder to balance the spiciness and add complexity to dishes like chicken curry or lentil daal.
Incorporate Aleppo pepper into marinades and spice rubs for meats and vegetables. Its unique flavour enhances grilled or roasted dishes, making it perfect for kebabs or tandoori-style preparations.
Baharat
This blend typically includes a mix of black pepper, coriander, cinnamon, cloves, cumin, cardamom, nutmeg, and paprika. Each region and even individual families might have their unique variations of Baharat. Baharat is a versatile seasoning used in a variety of dishes. It is commonly used as a rub for meats such as lamb, beef, and chicken, imparting a rich, aromatic flavour.
In stews and soups, Baharat adds depth and complexity, enhancing the overall taste profile. The blend is also used in rice dishes, marinades, and even some vegetable preparations. Baharat can be sprinkled over roasted vegetables or mixed into ground meat for kebabs, providing a balanced and flavorful seasoning.
