Add these Middle Eastern spices and other pantry items to your kitchen so you'll be ready to whip up dishes from Israel, Lebanon, Syria and beyond.
9 Essential Middle Eastern Spices and Pantry Ingredients
Updated on Apr. 15, 2025
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Za’atar
Za’atar is a savory Middle Eastern spice blend that typically contains sumac, sesame seeds, marjoram, salt and thyme or oregano. Sprinkle za’atar on homemade hummus or use it in za’atar chicken. For a simple snack, mix za’atar with a good olive oil and mop it up with warm pita bread.
Editor’s Tip: Expand your spice cabinet and culinary creativity even further with a flavorful collection of Mediterranean spices.
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Baharat
The Arabic word for “spices,” baharat refers to a Middle Eastern seasoning blend that’s also known as Lebanese seven-spice blend. The mixture varies by region, but it typically contains some combination of black pepper, allspice, cinnamon, nutmeg, coriander, cumin, paprika, cardamom and cloves. People across the Middle East enjoy baharat in rice, fish and meat dishes. You can also try it in malfouf (Lebanese cabbage rolls).
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Sumac
Made from the ground fruit of sumac trees (most often Rhus coriaria, aka Sicilian sumac), sumac is known for its deep wine-red color and tart, lemony flavor. It’s a key ingredient in za’atar, but you can also use it on its own. Try using sumac on salads, hummus, grilled kabobs and lehmejun (Armenian pizza).
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Rose Water
With a delicate, floral flavor, rose water is a common ingredient in Middle Eastern desserts like halva and Turkish delight. Try it in rose water rice pudding or in Israeli malabi with pomegranate syrup. If you’re curious to learn more, check out our guide on how to use rose water in desserts, drinks and savory dishes.
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Cardamom
Cardamom has a warm flavor that pairs well with both sweet and savory dishes. The pods are sometimes added whole (the papery shell isn’t edible, but has flavor), and the seeds can be removed and ground into a powder. Try cardamom in a Middle Eastern-inspired pear and pomegranate lamb tagine or in cardamom sugar cookies. Hooked on cardamom? Try even more of our cozy cardamom recipes.
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Aleppo Pepper
Named for the Syrian city, Aleppo pepper is a relatively mild red chile pepper with a somewhat fruity flavor. You can use dried Aleppo pepper flakes as a spice in meat and vegetable dishes—try adding a pinch to lemon chicken with orzo. Aleppo pepper also appears in a salmon recipe featured in celebrity chef Nigella Lawson’s At My Table cookbook.
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Fenugreek
Fenugreek is an herb with a nutty, sweet flavor—one that many people compare to maple. In addition to its use in Middle Eastern dishes like Persian kuku sabzi (a herb-packed frittata), fenugreek is common in Indian recipes. You can also try fenugreek in spicy lamb curry or in fig-carrot stuffed kabocha squash.
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Saffron
Known as the world’s most expensive spice, saffron comes from the saffron crocus. The red threads are actually the stigmas of the flower; each flower has three stigmas. Cooks often pair saffron with seafood or rice, such as in Persian tahdig (a crispy rice dish). You can also try using saffron in Spanish-style paella or in Kulfi, a frozen Indian dessert.
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Pomegranate Molasses
Pomegranate molasses or pomegranate syrup is used in many sweet and savory Middle Eastern dishes, including pomegranate short ribs and our curry pomegranate protein bowl. You can make pomegranate molasses at home by reducing pomegranate juice until it’s thick and syrupy, or you can buy it online or from a Middle Eastern grocery store.
