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Sense & Edibility's Middle Eastern Spice Blend

Middle Eastern Spice Blend

The use of whole spices is recommended, but ground spices will work fine too!
Course Miscellany
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 dry pint


  • 4 cinnamon sticks 2tbsp ground cinnamon
  • 2 tbsp whole allspice 2 tbsp ground
  • 2 tbsp black peppercorns 2 tbsp ground
  • 1 1/2 tbsp whole cloves 1 1/2 tbsp ground
  • 2 1/2 tbsp cumin seeds 2 tbsp ground
  • 2 tbsp fenugreek seeds 2 tbsp + 1 tsp ground fenugreek, or 1 tbsp ground mustard
  • 1 1/2 tbsp green cardamon pods 1 1/2 tbsp ground
  • 2 tbsp ground paprika
  • 1 tbsp ground ginger
  • 1 tbsp ground nutmeg


  • If you are using pre-ground spices skip to step three. In a small, dry skillet, heat the spices, over low heat, in the following order: cinnamon sticks for 1 minute. Add the allspice, peppercorns, and cloves and heat for an additional minute. Finally add the cumin seeds, fenugreek, and cardamom and heat for another 2 minutes. Remove the pan from the heat and allow the spices to cool completely. 
  • Once the spices have cooled, grind them in a coffee (or spice grinder) to a very fine powder. You may need to separate this into batches if you have a small grinder. 
  • Add all of the grind spices to a small bowl, including the paprika, ginger, and nutmeg, and stir with a whisk to combine. 
  • Transfer the spices to a storage jar (preferably glass) with an air-tight lid. 
  • Store in a dark, cool, dry place for up to six months. Use as needed.