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If you’ve ever seen these words on a menu and weren’t quite sure what flavors to expect, this Arabic spices dictionary is for you. Zaatar, sumac, ras el hanout, and harissa are some of the most iconic seasonings in Middle Eastern cuisine and North African cooking, and each brings a unique character: tangy, smoky, aromatic, or spicy. Knowing them will help you better understand what lies behind every bite the next time you sit down to enjoy a Middle Eastern mezze or Mediterranean fusion tapas.
Why it’s worth getting to know Arabic spices
Arabic spice blends are much more than a touch of flavor: they are the legacy of centuries of trade routes connecting the Middle East, the Eastern Mediterranean, and North Africa. Every aroma tells a story of cultural exchange, and understanding these seasonings allows you to discover nuances that go far beyond spicy or sweet.
The aromas that define a cuisine
Cumin, coriander, cinnamon, turmeric, and smoked paprika are just the foundation. On top of them, more complex combinations are built that give personality to well-known dishes such as hummus, falafel, and couscous.
The four Arabic spices you should know
- Zaatar: a blend of thyme, toasted sesame seeds, and sumac. Perfect with pita bread, olive oil, or cheese.
- Sumac: a dried and ground berry with a tangy flavor similar to lemon. Used to add freshness to salads and meats.
- Ras el hanout: a Moroccan spice blend made with up to 20 spices (cinnamon, ginger, cardamom, pepper). Ideal for stews, couscous, and croquettes.
- Harissa: a spicy paste made from chili peppers, garlic, and spices, typical of North Africa. Used as a seasoning, marinade, or accompaniment for patatas bravas.
How to tell them apart at a glance
If you’re looking for tangy freshness, think of sumac. If you want a toasted, herbal aroma, choose zaatar. For complex, aromatic spice, ras el hanout is the answer. And if you’re after bold heat and character, harissa is your best ally.
Where to try these spices in Barcelona
Reading about Arabic spices is great, but nothing compares to tasting them. At Ziryab, we combine these Middle Eastern seasonings with Catalan ingredients in our tapas: falafel with chermoula, patatas bravas with harissa and black garlic aioli, or croquettes seasoned with ras el hanout are just a few examples of how these aromas come to life on the plate.
Book your table at Ziryab and experience the flavors of this Arabic spices dictionary for yourself.