Berbere Changes Once It Meets Onion and Hot Fat
Berbere is an Ethiopian and Eritrean red spice blend whose dried chiles, fenugreek, ginger, garlic, and aromatic seeds…
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Middle Eastern and African Blends, From Za'atar to Berbere
Find middle eastern african articles, ingredient guides, cooking techniques, storage tips, and comparison pages in one organized index.
In this section
7 articles in Middle Eastern and African Blends, From Za'atar to Berbere
Each one is tested in a kitchen, and every health claim names the research it rests on.
What Is Baharat Spice Blend, and How Should You Use It?
Baharat is a Middle Eastern spice blend built around black pepper, cumin, coriander, cinnamon, cloves, cardamom, and…
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What Is Dukkah, and Why Should It Stay Coarse?
Dukkah is an Egyptian mixture of toasted nuts, sesame, coriander, cumin, pepper, and salt. Toast the components…
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What Is Harissa, and How Do Paste and Powder Differ?
Harissa is a Tunisian red chile paste seasoned with garlic, caraway, coriander, cumin, acid, oil, and salt. Paste…
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What Is Hawaij? The Yemeni Blend for Soup and Coffee
Hawaij can mean a savory Yemeni blend or a sweeter coffee blend, and the version decides the food. Savory hawaij often…
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What Is Ras el Hanout? The Logic Behind the Moroccan Blend
Ras el hanout is a North African spice blend whose name is often explained as the best of the shop. There is no single…
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What Is Za'atar, and Why Does It Taste Bright?
Za'atar is a Middle Eastern blend built around dried herbs, sumac, sesame seeds, and salt. It tastes best as a…
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