Spices

Lebanese spices list: 12 essentials every kitchen relies on

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Lebanese spices list: 12 essentials every kitchen relies on

A Lebanese kitchen doesn’t need dozens of jars. About a dozen spices cover most of the home cooking you will do, from Sunday kibbeh to a weekday lentil soup. Here they are, with their Arabic names, how they taste and where they go.

The 12 essentials

Spice Arabic Tastes Typical Lebanese uses Daaboul Sons
Seven spices سبع بهارات Warm, rounded, mild Kibbeh filling, hashweh, mehshi, kafta, stews Seven Spices
Allspice بهار حلو Clove-cinnamon-pepper in one Meat, rice, stews, seven spices base Allspice Ground
Black pepper فلفل أسود Sharp warmth Almost everything savoury Black Pepper Ground
Cinnamon قرفة Sweet, aromatic Rice and meat dishes, moghli, desserts Cinnamon Ground
Cumin كمون Earthy, nutty Foul, falafel, kibbeh, lentil soup Cumin Ground
Coriander كزبرة يابسة Citrusy, light Falafel, potatoes, molokhia Coriander Ground
Sumac سماق Sour, fruity Fattoush, onions, grilled meat, za’atar Sumac Ground
Za’atar زعتر Herby, tangy, nutty Man’oushe, labneh, breakfast with oil Za’atar Lebanese Extra
Cardamom هال Floral, fresh Coffee, rice, desserts Cardamom Ground
Cloves قرنفل Strong, warm Broths, rice, meat (a little at a time) Cloves Seeds
Nutmeg جوزة الطيب Soft, nutty Béchamel, meat, kibbeh, desserts Nutmeg Ground
Mahlab محلب Bitter-almond, cherry Ka’ak, ma’amoul, Easter pastries Mahlab Ground

Nice to have

  • Anise and caraway for moghli: Anise Ground, Caraway Ground
  • Nigella seeds for bread and cheese: Nigella Seeds
  • Aleppo red pepper for gentle heat: Red Chili Aleppo
  • Kibbeh, shawarma and tawook blends if you cook those often: see the Sachet range

How to store spices so they last

  1. Away from heat: not above the stove or next to the oven.
  2. Away from light: a closed cupboard or drawer is better than an open shelf.
  3. Away from steam: don’t shake jars over a boiling pot. Use a dry spoon.
  4. Closed tightly: air carries aroma away. Close sachets and jars right after use.
  5. Buy the right size: if you use a spice once a month, a smaller pack stays fresher.

How to tell when a spice is past its best

Rub a pinch between your fingers and smell it. Ground spices should smell strongly as soon as you open them. If the smell is faint or dusty, or the colour has faded, the spice will add little flavour. Check the best-before date printed on each pack.

Looking for these spices in Lebanon? Message Daaboul Sons on WhatsApp at +961 78 827 365.

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