Spices from elsewhere, herbs and condiments grew on-site, are aromatic plants used, dry or fresh, to enhance food taste. Certain spices have been known and used since Antiquity. Arab Mediterranean and Greco-Latin have a common culinary culture of middle east spices until the 16th century, linking taste pleasure and dietary or medicinal interest.

A Little Highlight about Arab Cuisine Traditions

Since Islam is ubiquitous as a belief in the Middle East, oriental cuisine is strongly influenced by the dietary regulations of the Koran. Pork is therefore taboo for Muslims.

Traditionally, in the Middle East, the animal is slaughtered, killed with a sharp knife through a smooth cut through the throat, and bleeds entirely. This is necessary because the consumption of blood is not permitted either. In contrast to numerous other European countries, slaughtering is permitted in Austria. However, strict requirements must be adhered to.

The Palette of Spices

In Arab cuisine, the most common aromatic plants are cultivated on site: anise, cumin, caraway, coriander (Arabian parsley), mint, sage, parsley, marjoram, fenugreek, black cumin, saffron, peppers. Sumac, za’atar, mahaleb, or sesame is cultivated in the Near East. Other middle east spices are imported: cinnamon, ginger, cloves, nutmeg, turmeric (“poor man’s saffron”), cardamom, peppers, and some peppers.

Chili, which comes from America, is unknown in ancient kitchens. Very fashionable now, it sometimes hides, by its strength, the richness of aromas of spices of Arab cuisine. Fortunately, many traditional Arab recipes, heirs to Arab-Persian and Arab-Andalusian gastronomies, are rich in spice flavors without chili.

Final Words

Some spice blends vary significantly from one manufacturer to another and are of relatively recent origin, and have specific names.