The Science of Spice

24 World of Spice

Although Israel shares much of its menu with

neighbouring Lebanon, the country draws its

sprawling, ever-evolving spice palette from across

the globe: fiery chilli pastes from Yemen, paprika

from Russia and eastern Europe, harissa from North

Africa, and, increasingly, flavours from further afield

thanks to Israeli travellers returning with Korean,

Thai, and Mexican spice blends. The influx of fresh

new flavours won’t dampen Israel’s devotion to its

spice traditions, however: you’ll still find its zhug

green chilli condiment served alongside falafels,

grilled meats, sandwiches, soups, and egg dishes.

Signature

Sesame, sumac, cumin,

garlic, paprika

If Israel’s palette can be

characterized by any blend

of flavours, it’s this

Mediterranean-Middle

Eastern flush of warm, sour,

and spicy-sweet.

Supporting

Caraway, chilli, fenugreek,

nigella, black pepper, cinnamon,

cardamom, coriander

Spices are particularly

popular in Israel’s famous

breads: aniseedy caraway

in Jewish rye bread, as well

as nigella seeds in pittas.

Supplementary

Turmeric, hibiscus, rose,

saffron, bay

The melting pot of flavours

in Israeli cuisine is mirrored

in its range of spices, some

of which you won’t find

elsewhere in the Middle

East, such as earthy-sweet

dried hibiscus flowers.

Hibiscus flowers

are steeped in water

or ground to powder

to release their

sharp, cranberry-

like fruitiness.

ISRAEL

Varied | Earthy | Sweet

SPICE

PALETTE

pap

rik

a

sum

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