Zeed Pantry - Shop Middle Eastern Spice from Zeed Pantry's blog

Our goal is to deliver the best items from Lebanon to food banks in the United States. Because of this, our job necessitates that we only collaborate with regional processors and farms that uphold the strictest international standards for quality. Although it is one of the world’s smallest nations, Lebanon offers a unique array of microclimates that contribute to the region’s extraordinary diversity in terroir — the local climate and soil composition. For ages, the best crops have been grown, terraced, plowed, and reaped on these fields. The products offered by ZEED are a reflection of Lebanese farmers’ and artisans’ decades of experience and talent.

Shop Middle Eastern SpiceThe types of spices and flavors vary greatly around the world. Middle Eastern food has its own characteristic spice profile, just as Mexico is noted for its diversity of peppers, Japan for its ginger, sesame seeds, and wasabi, and Morocco for its unusual use of cinnamon, cumin, and paprika. It is significant to recognize the variety of Middle Eastern food available here, which is partly attributable to the 3.5 million square miles and 17 different nations that make up the region. Each region has a unique population that reflects the variety of local cuisines that are grown and consumed there. Shop Middle Eastern Spice anywhere,
Everyone is familiar with Shop Middle Eastern Spice. The cuisine is typically palatable, filling, and easy on the stomach. The most significant influences on traditional Middle Eastern cuisine come from Arabia and North Africa. Some exquisite foods that extend back centuries may not even be known to many Westerners. So, trying some is kind of like an experience.

1: Cumin One of the most popular spices in Middle Eastern cooking is cumin. This powerful and intensely aromatic savory spice gives falafels their distinctive scent. For a cheap, delicious Middle Eastern dinner, try it with our classic falafel sandwich, which includes pickles, mixed greens, pickled turnips, tomatoes, hummus, cucumbers, and tahini sauce.

 2: Nutmeg Nutmeg is widely used in Middle Eastern cuisine to season meat dishes, although Westerners are more accustomed to using it to flavor desserts. Nutmeg, which lends many Middle Eastern foods that additional “something special,” is the hidden ingredient.

3: Cardamom Cardamom is a spice that contributes to the distinct flavors of Turkish and Arabian coffee. One of the earliest spices that have been utilized is cardamom. Egypt and southern India are their sources. It is also the second-most expensive spice, right after saffron. Cardamom has a warm, slightly lemony flavor. It is frequently used in stews, rice dishes, and meat meals.

4: The seasoning Southern Italy and the Middle East are the origins of sumac. It is a reddish-purple powdered spice derived from the dried berries of the sumac bush. It works well as a souring agent in meats, stews, and salads.

5: Fenugreek
It is generally agreed that Iraq is where this archaic spice first appeared. It frequently appears in rice, salads, curries, meat dishes, and other foods. The flavor of fenugreek is mildly nutty and mildly sweet. It is commonly described as a hybrid of celery and maple.