One is a Middle Eastern herb and spice blend, used for thousands of years. The other is an Indian spice with a unique smoky flavour, little known to Europeans. We tell you what they are, where they come from and how to use them in your kitchen.
(Staff: Culinary & Gastronomy / Middle East & India)
In Western kitchens, we are used to a limited set of spices: salt, pepper, paprika, perhaps thyme or rosemary. But the world of flavours is much wider. Two of the most fascinating and lesser-known spices that are starting to appear in speciality shops in Europe are za’atar and black cardamom. Both have centuries-old stories and flavours that can completely transform a dish.
🇱🇧 Za’atar – The aromatic blend of the Middle East
What is it?
Za’atar is not a single spice, but a blend of herbs and spices, whose name comes from a wild plant in the oregano family (Origanum syriacum). The recipe varies from region to region, but the basic ingredients are usually:
- Thyme or oregano
- Toasted sesame seeds
- Sumac – a red, sour spice made from dried sumac berries
- Salt
Some versions also include thyme, cumin or coriander.
Where does it come from?
Za’atar originates from the Levant region: Lebanon, Syria, Palestine, Jordan and Israel. It is a spice blend thousands of years old – there are references to it in biblical texts.
How is it used?
It is one of the most versatile spice blends. In the Middle East, za’atar is used:
- Sprinkled on bread – dipped in olive oil and then sprinkled with za’atar (mana’eesh bread)
- In yoghurt – for a savoury flavour
- Over vegetables – sprinkled on tomatoes, aubergines, courgettes before roasting
- With eggs – for breakfast
- In salads – as part of a vinaigrette
- Over lamb or chicken – as a dry rub
What kind of dishes is it suitable for?
Any dish that needs an extra savoury kick, an earthy, slightly herby flavour, with a tangy note from the sumac. It is ideal for Mediterranean cuisine, but can also be incorporated into modern recipes.
🇮🇳 Black Cardamom – India’s smoky spice
What is it?
Black cardamom (also known as Amomum subulatum) is a close relative of green cardamom, but with a completely different flavour. Its pods are large, dark brown, with a wrinkled texture and contain black seeds.
Where does it come from?
It is native to the mountainous regions of the Himalayas, particularly Sikkim, Darjeeling and Bhutan. It has been used in Indian, Pakistani and Nepalese cuisine for centuries, but is still relatively rare in the West.
How does it differ from green cardamom?
Black cardamom is dried over an open fire or in an oven, which gives it an intense, smoky, slightly camphor-like and resinous flavour, completely different from the floral, sweet notes of green cardamom. It is much stronger and should be used sparingly.
How is it used?
- In rice dishes – added to basmati rice for extra flavour
- In meat stews – especially lamb or goat
- In curries – as part of a spice blend (garam masala)
- In soups – for a smoky note
- In masala chai tea – for a deep flavour, although less commonly used than green cardamom
What kind of dishes is it suitable for?
For dishes that require a strong, smoky, deep flavour: stews, curries, game meat, lamb or mushroom dishes.
📦 What do we see in the images sent?
From the photos provided, we can see that:
- The za’atar is a product from Verstegen, a Dutch brand with a tradition in spices dating back to 1865, which markets a “World Spice Blend Za’atar”.
- The black cardamom (“Kardemom Versiegel”) is a natural product that meets strict standards, with no artificial additives, flavours or preservatives, manufactured in South Africa by Good Earth Company.
Conclusion
Both za’atar and black cardamom are spices with rich cultural stories and flavours that deserve to be discovered. If you are looking for new tastes, dare to try them! You will not be disappointed.
Leave a Reply