Do you know why the flavors of Arabian cuisine are so exquisite and captivating? Despite the fact that compared to Pakistani dishes, especially Karachi’s cuisine, which is known for its generous use of spices, Arabian dishes use a significantly lesser quantity of spices. Yet, they are immensely popular among the masses, and their demand continues to grow. So, let’s find out what it is about these dishes that makes them so unique. Is it the use of certain special spices, or is it the precise balance of their quantity that transforms the flavor, making it distinct or even more delicious?
If you want to explore more about this so let’s ready your pen and notepad to write down these secret ingredients that enhance the flavor in Arabic cuisines.
Spices
- Cardamom (هيل)
In Pakistan, at least 90% of men and around 60% of women dislike encountering this spice in their mouth while eating. However, the reality is that cooking without it is almost impossible. Whether it’s boiling rice or frying meat, a pod of cardamom is essential. Cardamom is also widely used in Pakistan, but adding just two to three pods to curries or rice significantly enhances the flavor. It is used in both sweet and savory dishes, its citrusy and floral aroma is integral to rice, coffee (Qahwa), and desserts.
- Cumin (كمون)
A staple in Arabian cooking, adding earthy, warm, and slightly peppery notes to stews, soups, and rice dishes like Kabsa. Cumin, with its tiny black seeds, holds incredible magic. It’s the soul of rice dishes. In dishes like Mandi, if you add it to the oil or water while the rice is boiling or cooking, it elevates the flavor to a whole new level. Its powdered form is also excellent and works wonderfully in curries when used in the right amount. However, be cautious, if even a little too much is added, it can ruin the dish’s flavor. So, use it wisely!
- Coriander (كزبرة)
Ground coriander seeds are mildly sweet and citrusy, enhancing marinades, soups, and spice blends. Whole coriander is an incredibly useful, excellent, and beloved spice. While it is less commonly used in its whole form, it is more frequently utilized as a powder. If you’re preparing dishes like kebabs, it’s best to use it coarsely ground for a slightly grainy texture. However, for curries or rice, powdered coriander is more suitable, as encountering whole seeds in your mouth can be quite unpleasant. The quantity of coriander used is also crucial, if overused, this spice can ruin the flavor of the dish and make it unpalatable.
- Cinnamon (قرفة)
An interesting aspect of cinnamon is that its use in food can enhance the flavor in two or three different ways. For example, in dishes like Mandi, if you add whole cinnamon to the oil while cooking the meat or as the rice is being prepared, it amplifies the flavor of the rice. Similarly, adding it to simmering meat also doubles its deliciousness. Adds warmth and depth to both savory dishes, such as lamb stews, and sweet dishes like desserts and drinks.
- Saffron (زعفران)
Prized for its golden color and subtle floral flavor, it’s often used in rice dishes like Mandi and in desserts. Saffron, also known as Kesar, is a rare herb of South Asia. India cultivates it quite well, as does Afghanistan, whereas its cultivation in Pakistan is relatively limited, despite the potential for excellent growth here. Just a pinch is enough, whether to add flavor to dishes or enhance beauty. Saffron holds a special significance. In Arabic cuisine, its use plays an exceptional role. Along with its fragrance, it adds a golden touch to taste and appearance. Sprinkle a little saffron over boiling rice and witness the grains’ vibrant transformation.
- Sumac (سماق)
Tangy and slightly lemony, it’s commonly sprinkled over salads like Fattoush, grilled meats, and dips. Sumac is a tangy, lemony spice that brings a zesty brightness to a variety of dishes. It is a staple in Middle Eastern cuisine, often sprinkled over salads like Fattoush for a burst of citrusy flavor or dusted on grilled meats to balance their richness. Sumac is also a key ingredient in spice blends like Za’atar and pairs wonderfully with dips such as hummus or baba ghanoush. Its vibrant red hue makes it not just flavorful but visually appealing, adding a touch of sophistication to any dish.
- Turmeric (كركم)
Adds vibrant yellow color and a mild earthy flavor to rice, curries, and soups. Turmeric is a staple in many cuisines, prized for its vibrant golden-yellow hue and subtle earthy, slightly bitter flavor. It is an essential ingredient in rice dishes, curries, and soups, infusing them with warmth and depth. Beyond its culinary uses, turmeric is renowned for its health benefits, particularly its anti-inflammatory properties. A pinch of turmeric can transform a simple dish into something visually stunning and nutritionally enriched. Try adding it to lentil soups or marinades for a burst of color and a unique, wholesome flavor.
- Black Lime (لومي)
Dried limes ground into powder or used whole impart tangy and smoky notes to stews, soups, and rice dishes. Black lime, also known as dried lime, is a unique spice that brings a tangy, smoky complexity to Middle Eastern cuisine. These dried limes, ground into powder or used whole, are often simmered in stews, soups, and rice dishes, where they release their distinctive, slightly fermented citrusy aroma. Black lime is the secret to adding depth to traditional dishes like Persian stews or Gulf-style rice. Just a small amount can elevate a meal with its rich and exotic taste, leaving a lasting impression on the palate.
- Cloves (قرنفل)
Used sparingly for their strong, warm, and slightly sweet flavor, often in rice and meat dishes. Cloves are a powerful spice with a warm, sweet, and slightly peppery flavor that is used sparingly due to their intensity. A tiny amount is enough to infuse rice, curries, or meat dishes with their signature aroma. In Middle Eastern cooking, cloves are often added to spice blends or slow-cooked stews, where their bold flavor shines. Their versatility extends beyond savory dishes, as they can also enhance desserts, teas, and even traditional remedies for their warming and medicinal properties.
- Nutmeg (جوزة الطيب)
Adds a warm, sweet-spicy aroma to meat dishes, rice, and baked goods.
- Allspice (بهارات)
A versatile spice resembling a mix of cinnamon, nutmeg, and cloves, used in spice blends and meat dishes. Nutmeg is a richly aromatic spice that lends a warm, sweet-spicy depth to dishes. In Middle Eastern kitchens, it is used to flavor meat dishes like kofta or kebabs, giving them a subtle complexity. It also enhances the flavor of rice dishes, soups, and baked goods such as cakes or pastries. A light grating of nutmeg can transform creamy sauces or desserts, making them aromatic and indulgent. This versatile spice is a must-have for adding elegance to both savory and sweet recipes.
- Fenugreek (حلبة)
Known for its slightly bitter, nutty flavor, it is used in certain stews and spice blends. Allspice, often described as a blend of cinnamon, nutmeg, and cloves, is a wonderfully versatile spice. It is a key ingredient in many Middle Eastern spice mixes and is used to flavor meat dishes, marinades, and stews. Its warm and slightly sweet flavor profile makes it ideal for creating depth in dishes like rice pilafs or roasted vegetables. Beyond its savory applications, allspice can also enhance baked goods and beverages, making it a true all-rounder in the kitchen.
- Bay Leaves (ورق الغار)
Infused into rice and meat dishes for a subtle aromatic boost. Bay leaves are a subtle yet powerful aromatic used in a variety of dishes to add depth and fragrance. When simmered in rice or meat dishes, they release a gentle herbal and slightly floral essence that elevates the dish without overpowering it. Commonly used in stews, soups, and broths, bay leaves are indispensable in slow-cooked recipes, where their aroma has time to infuse the food. A single leaf is often enough to enhance the flavor profile, making this humble ingredient a quiet star in the culinary world.
- Ginger (زنجبيل)
Fresh or ground, it brings a sharp, zesty flavor to marinades, stews, and rice dishes. Ginger is a dynamic spice with a sharp, zesty kick and a hint of sweetness that brightens dishes. Fresh ginger adds a bold, invigorating flavor to marinades, stir-fries, and stews, while ground ginger is perfect for seasoning rice, curries, and desserts. In Middle Eastern cuisine, it is cherished for its ability to cut through richness, adding balance to hearty meat dishes. Beyond its culinary uses, ginger is celebrated for its medicinal properties, often used in teas and traditional remedies to aid digestion and boost immunity.
- Za’atar (زعتر)
A spice mix combining thyme, sesame seeds, and sumac, often used as a seasoning for bread or dips. Za’atar is a beloved Middle Eastern spice mix that combines earthy thyme, nutty sesame seeds, and tangy sumac, resulting in a flavor profile that is both savory and slightly citrusy. This versatile blend is often sprinkled over flatbreads like manakish, mixed with olive oil as a dip, or used to season meats and roasted vegetables. Its aromatic complexity makes it a favorite in salads and spreads, such as labneh. Za’atar is not just a spice but a cultural staple, symbolizing warmth and hospitality in Middle Eastern households.
Final Ingredients
The most essential ingredient when cooking is complete focus and the right proportions. It is the quantity that determines whether a dish turns out exceptional or falls short. Come explore the flavors of the Gulf and indulge in the finest and most delicious Arabic cuisines, where the spices, proportions, and everything else are perfectly balanced.