The Boldness of Arabian Spice
A bold, aromatic blend inspired by the spice routes of the Arabian Peninsula — and how to make it the heart of your cooking
By Flavour & Spice · April 2026 · 5 min read
The Arabian Peninsula has sat at the crossroads of the world’s great spice routes for thousands of years. Traders from India, Persia, East Africa, and the Mediterranean all passed through, leaving their flavours behind — and the result is a spice tradition that is unlike anywhere else on earth. Our Arabian Spice blend brings that entire legacy together in a single jar.
Cumin, coriander, and black peppercorn form the earthy backbone. Cardamom, cinnamon, cloves, and nutmeg weave in warmth and sweetness. Sumac adds a bright, lemony tartness. Paprika and cayenne chilli bring colour and heat. Turmeric gives golden depth. Roasted curry powder and allspice pimento add complexity, while ginger ties the whole blend together with a clean, fresh bite. The result is a blend that is warming, layered, slightly smoky, and gloriously fragrant.
| WHAT’S INSIDE THE BLEND
Cumin · Coriander · Black Peppercorn · Sumac · Chilli Cayenne · Sweet Paprika · Turmeric Madras · Cardamom · Cinnamon · Cloves · Nutmeg · Roasted Curry Powder · Allspice Pimento · Ginger PRO TIP: Bloom in a knob of butter or a splash of olive oil for 45–60 seconds before adding other ingredients. This single step unlocks the full aromatic power of the blend. |
Meat & Protein – The classic pairings
The Arabian Spice blend was made for meat. The cumin and coriander backbone, warmed by cinnamon and cardamom, enriched by the heat of cayenne and black pepper — it perfumes everything from a quick weeknight chicken to a slow-roasted celebration dish.
- Slow-roasted lamb shoulder — Rub generously all over a bone-in shoulder with the blend, olive oil, garlic, and lemon. Roast at 160°C for 4–5 hours until the meat falls apart. The sweet spice notes deepen into something extraordinary over a long cook.
- Chicken shawarma — Marinate chicken thighs overnight in the blend with yoghurt, garlic, olive oil, and lemon. Roast at high heat or cook on a griddle pan until caramelised and slightly charred. Serve in flatbread with garlic sauce, pickles, and tomato.
- Grilled lamb or beef kofta — Mix through lamb or beef mince with grated onion, fresh parsley, and a little chilli. Shape onto flat skewers and grill over coals. The blend’s allspice and cardamom notes are particularly beautiful in minced meat.
- Spiced beef mince (hashweh) — Brown mince with the blend, pine nuts, and a generous knob of butter. Use as a stuffing for flatbreads, pastries, or layered through spiced rice. One of the most versatile applications in Middle Eastern home cooking.
- Whole roast fish — Score a whole snapper or barramundi and rub inside and out with the blend, olive oil, and lemon. Roast or grill until the skin is crisp and deeply fragrant. Serve with tahini sauce and fresh coriander.
“This is the taste of the ancient spice routes — warm, complex, and endlessly generous. A single jar opens up an entire world of cooking.”
Rice, Grains & Pulses – The soul of the Arabian table
Across the Arabian Peninsula, spiced rice is never a side dish — it is the centrepiece. The sumac, turmeric, and cardamom in this blend are exactly what transform plain grains into something worth gathering around. Lentils and chickpeas absorb the blend’s complexity beautifully too.
- Kabsa (Arabian spiced rice) — The national dish of Saudi Arabia. Long-grain rice cooked in a spiced broth with the blend, topped with roasted meat, toasted nuts, and raisins. The cardamom, cloves, and cinnamon in the blend make this dish sing.
- Mujaddara (lentils & rice) — Cook green lentils and rice together with the blend and a generous amount of deeply caramelised onions. A humble dish that is far greater than the sum of its parts. Serve with yoghurt and a crisp salad.
- Spiced chickpea stew — Simmer chickpeas in a tomato and onion base enriched with the blend. The roasted curry powder and sumac add layers that keep you going back for more. Serve with flatbread and a dollop of yoghurt.
- Red lentil soup — Add a generous teaspoon to a base of red lentils, caramelised onion, and garlic. The turmeric and cumin in the blend create a glorious golden colour. Finish with a squeeze of lemon, a swirl of olive oil, and crispy fried onions on top.
Vegetables & Sides – Elevate your everyday veg
The sumac’s brightness, the turmeric’s golden depth, and the paprika’s gentle smokiness make this blend extraordinarily good with vegetables. Roasted, charred, or simmered — everything it touches is improved.
- Roasted cauliflower with sumac & tahini — Toss cauliflower florets generously with the blend and olive oil. Roast at 220°C until deeply caramelised and charred at the edges. Finish with a generous drizzle of tahini, a scattering of toasted pine nuts, and fresh parsley.
- Spiced roasted eggplant — Halve eggplants, score the flesh, and rub with the blend and olive oil. Roast until completely soft and caramelised. The blend’s paprika and cardamom notes bring something remarkable out of the eggplant’s natural smokiness.
- Golden roasted carrots — Toss whole baby carrots with the blend, butter, and a drizzle of honey. Roast until sticky and deeply caramelised. The turmeric and ginger in the blend amplify the natural sweetness beautifully.
- Spiced roasted sweet potato — Cut into wedges, toss with the blend and olive oil, and roast until the outside is crispy and the inside is pillowy. Serve with a cooling yoghurt sauce and a scattering of pomegranate seeds.
- Fatteh (layered toasted bread & vegetables) — Layer toasted flatbread with spiced roasted vegetables, yoghurt, and tahini. Finish with a drizzle of olive oil and a pinch of the blend for a spectacular shared dish.
Dips, Sauces & Spreads – Small additions, big impact
This blend rewards the small moments as much as the grand ones. A pinch stirred through hummus, whisked into a marinade, or folded into butter brings the entire layered complexity of the Arabian Spice blend to whatever you’re cooking.
- Arabian spiced hummus — Swirl a generous teaspoon through smooth hummus with a drizzle of good olive oil. The sumac and coriander in the blend add a beautiful brightness to the earthiness of the chickpeas and tahini. Top with toasted pine nuts and a dusting of paprika.
- Compound butter — Blend with softened butter, a little crushed garlic, and lemon zest. Roll into a log and refrigerate. Slice over grilled meats, roasted vegetables, or melt into a pan of eggs for a deeply flavoured breakfast.
- Yoghurt marinade & dipping sauce — Mix a generous tablespoon into thick Greek yoghurt with garlic, lemon juice, and olive oil. Use as an overnight marinade for chicken or lamb, or serve as a cooling sauce alongside grilled meats and flatbreads.
- Spiced tomato shakshuka base — Build a sauce of slow-cooked onion, red pepper, and tomatoes enriched with the blend. Poach eggs directly in the sauce and serve with warm flatbread. The cayenne and paprika create a gently fiery sauce that is impossible to resist.
The Unexpected – Sweet & surprising uses
The cinnamon, cloves, cardamom, nutmeg, and allspice in the Arabian Spice blend make it an extraordinary partner for sweet dishes. These are the recipes that will genuinely surprise and delight your guests.
- Spiced dark chocolate truffles — Roll chocolate ganache balls in a mix of the blend and cocoa powder. The cardamom, cinnamon, and clove notes bloom beautifully as the chocolate melts. A genuinely extraordinary after-dinner treat.
- Arabian spiced honey — Warm a jar of good honey with a generous pinch of the blend and stir until fragrant. Drizzle over a cheese board, baklava, roasted figs with mascarpone, or use as a glaze for chicken or lamb in the final 15 minutes of roasting.
- Spiced roasted nuts — Toss almonds, cashews, or a mix of both in melted butter, honey, and the blend. Spread on a baking tray and roast at 180°C until golden and fragrant. Allow to cool completely before serving. A stunning match with cocktails or served alongside a cheese board.
- Spiced rice pudding (ruz bi haleeb) — Stir a small pinch into a classic creamy rice pudding as it cooks. The cardamom and rose-like warmth of the allspice transform this simple dessert into something that feels genuinely exotic. Finish with chopped pistachios and a drizzle of honey.
- Spiced warm milk — A small pinch whisked into warm milk with honey makes a deeply comforting, aromatic bedtime drink. The ginger, cardamom, and cinnamon in the blend create something close to a Middle Eastern golden milk. Deeply soothing and completely addictive.
Flavour & Spice Lovingly blended by us. Click to buy here.
Try our Kabsa Rice Dish – click for recipe
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