Sweet, warm, nutty, pleasantly scented; in sticks or ground.

Medicinal, pungent in ground form or whole.

Strong aroma of the spice is a perfect for many vegetable dishes and salads. Hot, slightly bitter; ground or as whole seeds.

Warm, sweet, licorice-like; seeds can be used whole or ground.

Spicy-sweet, hot; available fresh, ground or in crystallized chunks.

Garlic is used throughout the Middle East, and valued for its health properties as well as flavor.

Sweet, warm; whole or ground.

Rich, earthy flavor; ground in hot, mild and sweet varieties. Although it is often associated with Eastern Europe it’s widely used in the Middle East in soups, meat dishes, salad dressings, mezes and garnishes.

Hot, biting; best when freshly ground.

Spicy, warm; may be mild or intense; also may be called crushed red pepper.

This really expensive spice derived from the a type of orchid plant. It adds a nice color and flavor to the dishes.

Taste offers hints of mint, cloves, anise; dried is more pungent than fresh.

Slightly bitter, aromatic; intensifies when dried.

Light, mild, lemony; fresh offers more punch than dried.

Cool, refreshing; significantly more flavorful fresh.

Strong, peppery; usually used in conjunction with other seasonings; stronger dried then fresh.

Grassy, aromatic; fresh available with curly or flat leaves; flat-leaf is more flavorful then curly, both more then so dried.

Smoky, woodsy, vaguely bitter; taste strengthens when dried.

These dried edible berries crushed to a powder and are delicious sprinkled on kebabs.

Sharp with a hint of vanilla, licorice-like; fresh more flavorful than dried.

Sweet, lemony- minty; fresh more pungent, but dried retains flavor well.