Umrah Companions (2024)

No Cumin, no black lime! How would you bring flavor to Saudi cuisine? Recipes would be colorless and less tasteful. In Saudi Arabia, like many other countries, local dishes are made using specific spices to bring life and taste to Saudi Cuisine. Local dishes rich in spices offer healthy nutritional values, giving the right amount of energy to the body to work. With the passage of time, spices in Saudi cuisine offer more than vibrancy and flavor. These spices have long been regarded as a symbol of wealth and luxurious living. As soon as these spices arrived in Saudi Arabia from the trade route at the oasis of Najran, they became a must to define the flavors of Arabia.

Kabsa, one of the iconic dishes of Saudi Arabia, is made with spices that travel multiple trade routes. Kabsa, also known as Saudi Arabia’s national dish, is a meal made of rice and meat (chicken or lamb) and spices such as black pepper, cloves, cumin, coriander, cardamom, saffron, cinnamon, black lime, bay leaves, and nutmeg. Though Saudi cuisine is mild and spicy yet, it is one of the most eaten and flavorful. Book Umrah packages 2024 to taste Saudi cuisines that are as rich as the Kingdom itself.

In this blog, we will explore the eight most common spices of Arabic cuisine.

Cardamom

Cardamom is one of the oldest spices, as a spice of India, the cardamom traveled to Saudi Arabia through trade routes approx. 4,000 years ago. Now, it is also growing in other countries, such as Sri Lanka, Guatemala, and Tanzania. History reveals that ancient Egyptians used to chew cardamom to freshen their breath, but these days, it has gained a valuable place in the Middle Easter pantry. Cardamom adds a strong, floral aroma and citrus-like flavor to both sweet and savory dishes.

Cardamom is also ground with coffee beans to make the signature drink 'Qahwa' (coffee). In powdered form, cardamom is used to season stews and rice recipes, especially in the beloved Saudi dish Saleeg.

Black Lime

One of the versatile ingredients, also known as dried limes, features savory and tart flavors. Black lime is very aromatic and adds a delicious citrus touch to any meal. Black limes are often used in Middle Eastern and North African dishes. In Saudi Arabia, black limes are commonly used in many dishes such as kabsa, matazeez, jareesh and qursan. It is also used to make Loomi tea. Today, black limes are gaining popularity in the co*cktail industry as many bartenders are creating unusual flavors using the ground Black lime. After piercing with a knife the whole black lime is added to stews, in soups or tagines. They can also be rubbed on meat and sprinkled on beans in the powdered form.

Cloves

Cloves are harvested from the clove tree and were famous in ancient times because of their medicinal qualities. They are great antiseptic and breath freshener. Aside from these qualities, cloves have a strong mixed flavor that instills aroma in everything from sweet desserts to spicy roasted meat. Cloves are cultivated in many parts of the world, including Indonesia, Sri Lanka, India, Madagascar, Tanzania, and Malaysia.

Cumin

Cumin boasts earthy aroma with a slightly bitter taste - an essential spice in the preparation of most traditional cuisines such as Tajine, Chickpea Hummus, Arabic Stuffed Eggplants, and other legume-based dishes. It's a small seed of a Cuminum cyminum plant. Cumin is also a versatile spice that can be added to various dishes like stews, curries, soups, roasted vegetables, grilled meat, marinades, and even bakery items like bread and cookies. Cumin is cultivated in many countries and is known by many names. It is called Jeera in India and Pakistan, Zira in Iran and Central Asia, Ziran in China, and Al-Kamuwn in Arabia.

Nutmeg

Nutmeg is a spice made by grinding the seed of a nutmeg tree. It is also a source of nutmeg essential oil and nutmeg butter. Mainly produced by Indonesia, consumed in large amounts. Typically, it is used as a spice; nutmeg powder is also used to treat allergic reactions and various disorders. This spice is combined with bay leaf, onion, black pepper, and parsley, and in many soups. Many cooks use Nutmeg while cooking meat, rice, and vegetables. Indians mostly use Nutmeg in sweet dishes to add a warm, nutty flavor. Its orange color resembles saffron, it is widely used across the Middle East to give color to a wide range of dishes.

Corriander

A versatile herb with multiple tastes, including lemony, citrusy, and peppery. Corrianders are largely used in Saudi cuisines due to their versatile notes. Both seeds and leaves of coriander are used in various dishes to add color and vibrancy. Freshly cut leaves of coriander are used in tabblouleh (Saudi Salad) made with bulgur wheat, parsley, tomatoes, and onions.

Powdered coriander leaves create aromatic marinades for meat and even fish. Also, elevates soups and stews tastes. Fresh Corriander leaves offer a burst of freshness and lift the aroma. Corriander seeds add a touch of citrusy taste to Saudi cuisine. Besides its culinary uses, coriander leaves are also used as a garnish for presentation, enhancing the visual appeal of the dish.

Turmeric

A yellowish powder is added to rice and other dishes for both its taste and the bright color it brings. Turmeric is commonly used in Saudi cuisine to add an earthly flavor and vibrant color to any dish, especially rice. Turmeric is also used in the famous Saudi cuisine Kabsa. Turmeric is also used in stews alongside onions, tomatoes, garlic, and ginger. Turmeric is famous for being used in savory dishes. Beyond savory, a touch of turmeric is added to dumplings, a sweet that is specially made and served during Ramadan.

Sumac

Sumac is a spice produced in the Middle East and Southern Italy. Dark red powdered sumac is derived from berries of the Sumac bush. These berries provide a pleasantly sour and lemony spice that tastes good on meat and is used in dressings as well. A sprinkle of sumac is added to salads to enhance its visual appeal. It can also be added to wheat dishes and sometimes sprinkled on seafood. It is also added to sweet pastries like baklava for a subtle sweetness.