The spice of life

Enhance your meals with these Middle Eastern seasonings

LAST year it was reported that Middle Eastern cuisine was one of the fastest growing ethnic cuisines in the world.

The flavours are all down to its array of herbs and spices. But all those spices and blends can be daunting.

How do you know how and when to use them? Let us make it easy for you …

SUMAC

WHAT IS IT?: “Sumac is a berry which is dried and ground into a powder and is great to add to a dressing or sauce,” says food stylist and recipe developer Gabrielle Wheatley.

TASTES LIKE: “Sumac has a tangy, lemony flavour that goes well in salad dressings instead of lemon and is perfect sprinkled over grilled fish or meat,” says food editor Jennene Plummer.

HOW TO USE IT: “Use it to make spice rubs and marinades, to enhance chicken and eggplant, or sprinkle it over hummus,” Plummer says.

ZA’ATAR

WHAT IS IT?: Za’atar is a spice mix usually made up of sumac, thyme, marjoram, sesame seeds and oregano.

TASTES LIKE: A zesty mix with earthy undertones.

HOW TO USE IT: Za’atar is delicious mixed with olive oil and spread on to pita bread. Alternatively, “sprinkle it on to chicken, steak or salmon before grilling or tossed through vegetables with olive oil before roasting,” Plummer says.

SAFFRON

WHAT IS IT?: Saffron is a spice with vivid crimson threads that are collected and dried to be used mainly as a seasoning and colouring agent.

TASTES LIKE: “Saffron has a savoury, peppery flavour and fragrance,” Plummer says. HOW TO USE IT: According to Plummer, “this lovely spice is used dissolved in water in very small amounts and is the key to some of the world’s classic dishes – paella, bouillabaisse, risotto.”

RAS EL HANOUT

WHAT IS IT?: “This mix can have up to 27 herbs and spices in it,” Wheatley says. Commonly used ingredients include cardamom, cumin, cinnamon, nutmeg, allspice, ginger, chilli, mace, peppercorn, sweet and hot paprika. TASTES LIKE: Depending on the ingredients it can be fiery and spicy or woody and warming.

HOW TO USE IT: “Ras el hanout is normally used to season dishes like stews, tajines, couscous, rice. Mix it with sour cream or soft butter to make an interesting topping or toss it through hot popcorn,” Plummer says.

ISOT PEPPER

WHAT IS IT?: “Isot is dried Turkish chilli pepper. It has a natural smokiness from being left in the sun,” Wheatley says. TASTES LIKE: “It has a saltysweet-smoky-sour flavour,” Wheatley says.

HOW TO USE IT: “Isot can be served sprinkled over egg dishes or pasta sauces. Mix it into yoghurt with grated lemon zest, garlic and chopped parsley for a simple sauce for kebabs,” Plummer says.