Mixing Middle Eastern Spice Blends
The soul of regional cooking from the Levant to the Gulf is found in the mortar and pestle. By learning to blend your own spices, you shift from using stale, pre-ground dust to vibrant, active ingredients.
Freshness is your only priority.
Buy whole seeds from a market with high turnover. If the coriander or cumin smells like cardboard, discard it before you begin.
- Heavy-bottomed cast iron skillet
- Mortar and pestle or electric spice grinder
- Airtight glass jars
What goes in.
- 3 tbspwhole coriander seeds
- 2 tbspwhole cumin seeds
- 1 tbspblack peppercorns
- 1 tspwhole cloves
- 1 tbspdried rose petals (food grade)
- 1 tspground cinnamon
Awakening the Oils
Heat your pan over medium heat and add the seeds. Shake the pan constantly until the seeds darken by one shade and the kitchen smells strongly of the spice; pull them off the heat immediately to avoid burning.
The method.
Toast the whole seeds
Place coriander, cumin, peppercorns, and cloves into the dry skillet. Toast for 3 to 5 minutes until fragrant.
Cool completely
Dump the toasted spices onto a cool plate. If you grind them while hot, the steam will ruin the texture and cause clumping.
Grind
Add the cooled seeds to your grinder. Pulse until you achieve a consistent, medium-fine grit. Do not over-process into a fine powder.
Finish
Stir in the ground cinnamon and crushed rose petals by hand. Seal in a dark jar away from direct heat.
Other turns to take.
Za'atar-Style Blend
Combine toasted sesame seeds, dried sumac, and wild dried thyme for a sharp, acidic finish.
Baharat-Inspired
Add ground nutmeg and a pinch of ground cardamom to the base blend for deeper, darker aromatics.
When it doesn't go to plan.
Always grind spices in small batches so they don't lose potency over time.
If you find the blend is too dull, add a teaspoon of citric acid or extra sumac to brighten the finish.
Label your jars with the date of grinding; these blends are best within three months.
The ones that keep coming up.
Why do I toast spices if they are already dry?
Toasting evaporates residual moisture and creates a chemical change in the oils, deepening the flavor from one-dimensional to complex.
Can I use pre-ground spices?
You can, but the result will be flat. Pre-ground spices lack the aromatic punch of seeds toasted and broken down just before use.
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