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Arabian Peninsula
Arabian Nights
The spice routes that built the ancient world
$32 / box
4 spices · 2oz each
Baharat Spice BlendZa'atarGround Sumac BerriesRas el Hanout
The spice routes that built the ancient world
For thousands of years, the Arabian Peninsula controlled the world's spice trade. Arab merchants were the crucial link between the spice gardens of Asia and the markets of Europe, and they kept the origins of these spices a closely guarded secret for centuries. The cuisine that emerged from this trade is extraordinarily fragrant, layered, and sophisticated.
The quintessential Arabian all-purpose seasoning. 'Baharat' simply means 'spices' in Arabic, and this blend of black pepper, cinnamon, allspice, coriander, and cloves is the flavour backbone of Gulf cooking. Different regions have their own version but all share this warming complexity.
Part spice blend, part way of life. Za'atar, a mix of dried thyme, sumac, sesame, and salt, is eaten for breakfast in Jordan, Lebanon, Palestine, and across the Levant. Dipped in olive oil with fresh bread, it is one of the simplest and most satisfying things you can eat.
The lemon of the Middle East. Before citrus arrived in the region, sumac was the primary souring agent in Levantine cooking. Its deep burgundy colour and tangy, fruity acidity are irreplaceable in fattoush, kabobs, and rice dishes.
The meeting point of North African and Arabian spice traditions. This complex Moroccan blend travelled the same spice routes that made the Arabian Peninsula wealthy, and it remains one of the most sophisticated spice blends in the world.
Spiced ground lamb skewers built on Baharat and served with warm flatbread dusted in Za'atar and olive oil, the complete Arabian street food experience.
Combine lamb, Baharat, half the sumac, onion, garlic, and parsley. Mix well.
Shape into elongated patties around metal skewers or into flat oval shapes.
Grill on high heat 3-4 minutes per side until charred at edges.
Mix olive oil with Za'atar. Brush over flatbreads and warm in a pan.
Serve kofta on Za'atar flatbread, dust with remaining sumac, serve with yogurt.
Arab traders guarded the origins of spices for nearly 500 years, telling European buyers elaborate false stories about exotic and dangerous sources to drive up prices. It was not until Portuguese explorer Vasco da Gama reached India by sea in 1498 that European powers could finally bypass the Arab spice monopoly, an event that changed the course of world history.