1. Zaatar
Mix made from wild thyme, sumac and sesame seeds
Most commonly eaten as a paste with olive oil & flatbread
In a man2oushe
Sprinkled on salads
Or as a seasoning for chicken
2. Sumac
Sumac flowers are picked out and the drupes are ground into a reddish-purple powder
Added to fattoush , giving it a lemony taste
Used as a garnish on hummus
3. Cumin
A favorite in the Middle East. Oftentimes it is added to:
Falafel
Ful Medames
Lentil soup
Fava beans
Carrots
4. Cardamom
This is what it looks like
Used in chicken mandy in Saudi Arabia
Blended with Arabic coffee
In the UAE and Qatar, used to make Chai Karak
Used to make desserts such as muhalabiyah
5. Nutmeg
Has a warm, spicy aroma and flavor used in both sweet and savory cooking
Maamool is the top of the list
Be careful though, if taken in high doses it can act as a narcotic and be quite intoxicating.
6. Turmeric
Commonly added to rice dishes for both its yellow color and for its taste.
Seen in dishes like rice and fish
Or desserts like sfouf
7. Caraway
You've no doubt seen these lying in the kitchen
Or hidden in desserts like meghli
Last but not least...
8. Cinnamon ... to season chicken
To make moghrabiya
To add some flavor to your salep drink
Fun fact: