The Science of Spice

26 World of Spice

Spices have been woven throughout Iraq’s rich

history and were first cultivated by the rulers of

ancient Mesopotamia. The palette was enlivened

by the fresh, fruity spices of the Persians, and

further added to by traders on the Silk Road

and Spice Route, who brought the sweet-and-sour

flavours of Chinese cassia and the heady cardamom,

turmeric, and fenugreek of South Asia.

“

Spices are so central to Iraqi

home cooking that families

have their own unique baharat

blended for them at the

local market.

”

Persian rice

pudding with

advieh, see p210.

IRAQ

Sweet | Fragrant | Sour

Signature

Black pepper, cardamom,

cinnamon, cumin

Black pepper is the preferred

seasoning and the other rich,

warm spices are paired with

lamb, Iraq’s favourite meat,

in kebabs and stews.

Supporting

Allspice, garlic, turmeric,

tamarind, saffron, dried lime

Sour flavours play an

important role in Iraqi

spicing: tamarind and

turmeric, for example, which

characterize the traditional

dish of masgûf (grilled carp).

Supplementary

Fenugreek, cassia, paprika,

coriander, ginger

Additional spices are drawn

from across the globe, with

influences creeping in from

Latin America, China,

Southeast Asia, and India.

Saffron is the most

expensive spice in

the world, and Iran

is responsible for

over 90 per cent

of its production.

cinn

am

on

card

am

om

SPICE

PALETTE

LOCAL SPICE BLEND

Arabic baharat

This Iraqi version of the regional blend is

sweet and fragrant, and can be used as an

all-purpose rub, marinade, or seasoning.

1 tbsp black peppercorns

1 tbsp allspice

1 tsp cloves

1 tsp coriander seeds

1 tsp cumin seeds

1 tbsp cinnamon

1 tsp grated nutmeg

Grind the whole spices and combine with

the cinnamon and cumin.

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