The Science of Spice

Middle East 29

The Arabian spice palette shares many of its rich,

fragrant flavours with its northern neighbours: the

Levantine trinity of cumin, coriander, and cinnamon,

as well as dried limes and saffron from Iran. But as

the Arabian peninsula stretches down to Yemen and

Oman, with Africa and Asia beyond, the flavours

and heat of its food intensify with the climate and

terrain. In come cloves and black pepper, masala

mixes, turmeric and coconut dishes from Asia, and

hot chillies from Africa.

LOCAL SPICE BLEND

Hawaij

A curry-like Yemeni blend, popular in slow-

cooked meat dishes and soups and as a spice

rub. A sweeter version replaces the pepper and

cumin with ginger, cloves, cinnamon, or fennel,

and is added to coffee and desserts.

Hummus and

flatbreads served

with dukkah.

Signature

Baharat, dried lime, bay

The signature flavours of

Arab baharat, dried limes,

and bay leaves give slow-

cooked dishes and spice

mixes a distinctive sour,

musky flavour.

Supporting

Saffron, cardamom, clove,

cinnamon, cumin, coriander,

garlic, chilli, black pepper

Lamb and rice dishes are

a firm fixture on Saudi

menus, and the palette

is full of piquant, citrusy

spices that cut through

the richness of the meat.

Supplementary

Turmeric, nutmeg, caraway

Sweet and slightly bitter,

turmeric gives a brightness

to the flavour and colour

of Yemeni spice blends

and Omani fish soups.

dr

ied

(^) lime
Ancient Egyptians
founded the spice
trade, importing
spices from Africa
and Arabia as early
as 3000 bce.
bay
1 tbsp black peppercorns
7 tsp cumin seeds
1 tbsp cardamom seeds
1 tbsp coriander seeds
2 tbsp ground turmeric
Grind the whole spices and combine with the turmeric.
ARABIAN PENINSULA
Rich | Dry | Musky
“
Omani and Yemeni
cuisines are justifiably
famous for their heady
blend of fiery flavours.
”
SPICE
PALETTE
028-029_Egypt_Arabian_Peninsula.indd 29 04/06/2018 15:46