Za'atar
In the Middle East, za’atar is the name of a fresh herb—reminiscent of thyme, marjoram and oregano—as well as a spice blend that often includes it. Though highly variable, the blend usually includes sesame seeds and sumac, as well as dried herbs. It’s commonly mixed with olive oil and used as a seasoning for flatbread, stews and vegetables.
Five-Spice Powder
Five-spice powder is from China, where it’s used in braising, stir-fries and roasting. It’s a reddish-brown blend of star anise, fennel, cloves, tongue-tingling Sichuan pepper and cinnamon (or cassia, sometimes called Chinese cinnamon). Black pepper, ground ginger and/or cardamom can also find their way into the mix. Five-spice is particularly good with roasted meats like pork, beef and duck—star anise boosts the “browned” flavor in these dishes. The blend also adds dimension to sweets and baked goods, where its warmth balances the sugar.
Baharat
In Syria, this Middle Eastern blend is rich with allspice, while Persian Gulf variations emphasize dried limes. All versions are generally anchored by black pepper, paprika and dried chilies. Nutmeg, coriander, cumin, cardamom, cinnamon and cloves are common, too. Baharat pairs well with red meat, salmon and vegetables. Rub it onto protein or mix it into hot oil or butter for drizzling. To make, stir together 1½ tablespoons each ground black pepper, ground coriander and toasted ground cumin, 1 tablespoon each ground cinnamon and ground cardamom, and ½ teaspoon each cayenne pepper and kosher salt.
Berbere
Fiery hot and brick-red, berbere is the defining spice blend of Ethiopia. It contains red chilies, fenugreek, salt, fresh or dry aromatics (ginger, garlic and onion), and often allspice, cardamom, cloves, black pepper and turmeric. A little goes a long way. Use it as a spice rub or as a final dusting for lentils and stews. To make, in a small skillet over medium-low, toast 1 tablespoon smoked paprika, 1 teaspoon each ground coriander and ground ginger, ½ teaspoon cayenne pepper and ¼ teaspoon ground cardamom, stirring constantly, for 1 to 2 minutes. Off heat, stir in ½ teaspoon kosher salt.
Dukkah
Dukkah blends sesame, cumin and coriander seeds with nuts, herbs and whole or crushed spices. In Egypt, it’s sprinkled on flatbread, hard-cooked eggs and roasted vegetables and meats. Sprinkle over soups, stews and salads, or mix with olive oil for dipping. To make, in a skillet over medium, toast ½ cup cashews for 3 to 4 minutes. Add 2 tablespoons sesame seeds; toast for 1 to 2 minutes. Add 2 tablespoons each coriander and cumin seeds and 1 tablespoon caraway seeds; toast for 1 minute. Off heat, pulse in a food processor with 1 teaspoon dried oregano and ½ teaspoon each kosher salt and black pepper until coarsely ground.
Shichimi Togarashi
Japanese shichimi togarashi is a mixture of chili flakes, nori seaweed, ground ginger or garlic, dried citrus peel, Sichuan pepper and sesame, poppy and/or hemp seeds. The spice blend, sold in small glass shaker bottles, is standard in noodle shops as a seasoning to be sprinkled over dishes to taste. Though not used as an ingredient, shichimi togarashi livens up finished dishes of all types.
