Buy Oriental Spices at Mayer's Spices
Oriental spices are the key to the fascinating flavors of Middle Eastern cuisine. From the fruity acidity of sumac to the smoky heat of Isot chili and the noble note of Persian saffron, spices from the Orient transform simple dishes into culinary experiences. Our range exclusively features authentic, gently processed products from Asia Minor, the Middle East, and North Africa. Whether for savory köfte, aromatic rice dishes, or Oriental desserts: with the right ingredients, Oriental cooking is guaranteed to succeed.
Using Oriental Spices – How to Unleash Their Full Aroma
The art of Oriental cuisine lies in the skillful combination of different Oriental spices. Here you will find the most important representatives and their typical uses:
- Saffron: The most precious spice in the world gives rice dishes like Persian polow or milk desserts a golden-yellow color and an incomparable aroma. First add the threads to some warm water or milk before adding them to the dish.
- Black Lime (Limu Omani): Dried and fermented limes are indispensable for Persian and Iraqi dishes. They give lamb stews, legumes, and rice a deep, sour-tart note. Pierce or grind them before use.
- Sumac: The deep-red spice made from dried berries replaces lemon and vinegar. It is sprinkled over grilled meat, fattoush salad, or hummus and provides a pleasant fruity acidity.
- Isot Chili (Urfa Biber): The Turkish Isot chili from the Urfa region is gently dried, developing its smoky-sweet aroma with mild heat and a slight chocolate note. Ideal for köfte, dips, and meat dishes.
- Anise: The sweet-spicy seeds are used in Oriental baking, but also for savory dishes and teas. Anise is a component of many bread spice blends.
- Cumin (Jeera): Cumin has a very intense, heavy, earthy-sweet aroma and is often described as characteristic of North African and Indian cuisine. Cumin is excellent for preparing meat, legumes, bread, rice, and vegetable stews.
- Mahleb: Obtained from ground wild cherry pits, mahleb gives Oriental pastries like Turkish çörek or paskalya çöreği its typical aroma and light crumb.
Our tip: Many Oriental spices develop their aroma better if you briefly roast them in a little oil or butter – but not at too high a heat, to avoid bitter substances.
Turkish Spices – Diversity from Anatolia
Turkish cuisine is known for its balanced flavors. In addition to the already mentioned specialties like Isot chili and mahleb, you will also find Pul Biber (Aleppo chili flakes) and Çörek Otu (black cumin) here. These Turkish spices are indispensable for lahmacun, döner, köfte, and traditional pastries.
Persian Spices – The Art of Delicate Flavors
Persian cuisine is considered one of the most sophisticated in the world. Here, saffron, dried limes (black lime), rose petals, and spice blends like Advieh dominate. With these Oriental spices, dishes like fesenjan, tahdig, and Persian rice dishes with crust turn out perfectly.
Arabic Spices – Savory and Intense
The cuisine of the Arabian Peninsula and the Levant relies on bold flavors. Sumac, Za'atar (a blend of thyme, sumac, and sesame), or Baharat characterize dishes like mansaf, falafel, and shawarma. These spice blends and individual spices bring authentic Oriental flavor to your kitchen.
Maghreb Spices – Exotic Flavors from North Africa
The cuisine of Morocco, Tunisia, and Algeria thrives on warm, sweet-spicy notes. Ras el-Hanout, harissa spice blend, preserved lemons, and anise are typical for tagine dishes, couscous, and spicy seasoning pastes. These spices from the Orient add that certain something to your dishes.
Whether you are a beginner or an expert – in our "Oriental Spices" category, you will find exactly the right spices from the Orient for your kitchen. If you have any questions, our service team is happy to help – because authentic flavor starts with the right ingredient.
You can also find some ideas for using cumin, coriander, sumac, and co. on our page about the spices used by Yotam Ottolenghi.
