Arabs from early ages worked as mediators in spices trading between east and west, hence abundantly savours variety of spices in their daily food servings.
Spices and herbs are the foundation to any delicious Middle Eastern meal. They are not only used to flavour food, but also to add colour and aroma. Traditional cooking uses a vast array of spices, from staples like cumin, coriander, cinnamon, cardamom, ginger powder, cloves, sesame, nutmeg, turmeric, pepper, and mint to exotic blend like Za’atar. The cuisines are often centuries-old and reflect the culture of great trading in spices and herbs. Arab spice traders once controlled nearly all movement of spices between Asia (especially India), Africa, and Europe. Hence almost every spice has found a place in Arabian cuisine.