Middle Eastern cuisine uses variety of herbs and spices. Some of the most commonly used herbs include parsley, mint, cumin, coriander, and turmeric. Other common spices include sumac, za'atar, and baharat, which are often used to season meat dishes and marinades. Middle Eastern spices and herbs are also used to create aromatic blends, like ras el hanout, which is a Moroccan spice blend featuring a mix of more than 20 different herbs and spices. Whether used to flavor meat dishes or to add depth to vegetarian meals, Middle Eastern spices and herbs are an essential component of the region's cuisine, creating flavors that are both bold and nuanced.

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