The Middle East is an album of stories — and no need to sing those stories richer than in the food. Behind every plate, every smell, every taste, there’s an ingredient that has influenced cultures, united communities and fed generations: spices.
Arabic cuisine is known for its boldness of flavours, warmth of aromas, and colours — and at the centre of it all is an extraordinary mastery of spices. Spices have seasoned food for centuries but have also inspired admiration for their health benefits, their role in hospitality and their profound cultural ramifications.
This culinary heritage is celebrated in each of the dishes we serve at Al Basha Oasis. But, of course, all of the spices that we use are renowned for their wellness properties in Middle Eastern culture beyond their incredible flavour. In this guide, we’ll guide you through some of the most popular Arabic spices and provide a few ways they can help support your health.
The romance between Arabic cuisine and spices has lasted more than 2,000 years. Historic Spice Routes connected the Middle East to India, Persia, North Africa, and Europe, making Arabic cities such as Baghdad, Damascus, and Cairo international trade centers.
Spices were once more valuable than gold. Caliphs, merchants and travellers shared not just goods but knowledge — including the medicinal properties of these spices. At royal courts, spices had imperial meaning; standing by lowly hearths, spices offered flavor, health and hospitality.
This link between food and wellness remains at the core of Arabic cuisine today.
Let’s take a closer look at the most iconic Arabic spices, their culinary uses, and how they can support your health.
Flavour Profile: Earthy, warm, slightly bitter.
A fundamental spice in Middle Eastern cooking, cumin is used in rice dishes, grilled meats, soups, and dips like hummus.
In many Arabic households, it’s common to drink warm cumin tea after a heavy meal to soothe the stomach.
Flavour Profile: Sweet, woody, and aromatic.
Used in both savoury dishes like lamb tagine and sweet treats like baklava and rice pudding.
Arabic cuisine typically uses Ceylon cinnamon, considered sweeter and more delicate than Cassia cinnamon.
Flavour Profile: Sweet, floral, slightly peppery.
Found in Arabic coffee, desserts, rice dishes, and spice blends like Baharat.
In Middle Eastern culture, cardamom is also seen as a symbol of hospitality — a pot of Arabic coffee with cardamom is always offered to guests.
Flavour Profile: Tangy, citrusy, slightly fruity.
Sprinkled over salads, grilled meats, rice, and dips like fattoush or hummus.
Sumac’s beautiful red hue and tart flavour make it a staple of Middle Eastern spice blends like Za’atar.
Flavour Profile: Earthy, slightly bitter, warm.
Used in rice, stews, soups, and spice blends across the Middle East.
Although turmeric is often associated with Indian cuisine, it has long held an important place in Arabic cooking.
Flavour Profile: Delicate, floral, slightly sweet.
One of the most luxurious and iconic spices in Middle Eastern cuisine, saffron is used in rice dishes like Ouzi and Kabsa, as well as in desserts and teas.
Historically, saffron was reserved for the tables of royalty and used in religious ceremonies. Today, it remains one of the most expensive and prized spices in the world.
Flavour Profile: Citrusy, slightly sweet, and warm.
Both coriander seeds and fresh leaves (cilantro) are used in Arabic cooking, often in stews, rice, and spice blends.
In many Middle Eastern kitchens, coriander is a kitchen staple, balancing heavier flavours and brightening dishes.
Flavour Profile: Sweet, aromatic, and slightly peppery.
Used in rice dishes, slow-cooked stews, and desserts.
Cloves are often combined with cinnamon and cardamom in spice blends, providing a warm, festive note to dishes.
Flavour Profile: Smoky, tangy, slightly bitter.
A signature spice in Gulf region cuisine, black lime is used to flavour stews, soups, and rice dishes.
Black lime is made by boiling fresh limes and then sun-drying them, intensifying both flavour and nutritional value.
Flavour Profile: Peppery, somewhat bitter, and nutty.
Frequently sprinkled on flatbreads, incorporated into pickles or included in spice blends.
In Arabic, nigella seeds are called The Blessed Seed, and the herb has been used for centuries in Islamic traditional medicine.
You don’t need to be a professional to bring the flavors and health benefits of Arabic spices into your kitchen — just a bit of curiosity and creativity.
Here are a few strategies to get started:
Baharat is an Arabic spice blend that consists of a mix of cumin, coriander, cinnamon, cardamom and black pepper and is a perfect seasoning for meats, vegetables and rice.
Fold turmeric into your rice, dust za’atar on your salads or top a plate of hummus with a sprinkle of sumac for more tang and antioxidants.
Drop cardamom pods, cinnamon sticks or cloves into your tea or coffee to help trick your digestion while you make your brew.
Tumble the vegetables with olive oil, cumin, sumac and coriander before roasting for a warm, hearty dish.
Among Muslims, food has long been seen as life-sustaining, but it is also a remedy for all that ails us, and that extends to Arabic culture more broadly. Middle Eastern cuisine is by its very nature balanced, laden with fibre, healthy fats, herbs and certainly spices that have been prized for their medicinal qualities for millennials.
Today, modern-day science is starting to verify what generations of Middle Eastern cooks have long understood: that these spices are packed with antioxidants, anti-inflammatory compounds, vitamins and minerals that can help ward off chronic disease and promote overall health.
Al Basha Oasis proudly celebrates the intrinsic relationship between flavour and wellness. We took every item on our menu from the rich history and healthful qualities of Arabic spices and created (each one) to create an unforgettable meal.
When you eat with us, you’re not just tasting incredible food — you’re stepping into an ancient tradition that celebrates hospitality, health, and the gift of sharing a meal.
So when you next enjoy a morsel of cumin-spiced lamb, a glistening spoonful of saffron rice, or a scattering of za’atar on still-warm bread, know: You’re not just eating a dish — you’re inheriting a legacy.