Some Quickie Persian and Arabic Spice Blends

Beautiful ground and whole spices. For today's easy Persian and Arabic spice blends, I used pre-ground spices. Photo courtesy of http://www.sxc.hu/profile/nkzs

Like organizing my shoe collection or that abyss underneath the kitchen sink, putting together some handy spice blends was something I’ve been putting off. Once I did it though, I felt very liberated. Funny how that works, isn’t it?

To be quite honest, I don’t even really know why I kept avoiding this simple, time-saving task. Much like getting a closet or pantry organized, having spice blends handy will save you so darn much time. But I guess the process of putting them together can appear tedious.

But guess what’s a hundred times more tedious? Scooping out bits of spices from multiple jars almost every time you cook!

To save time when making these spice mixes, I bought my spices pre-ground. Sure, you can grind your own, if that’s your thing. Hey, I’ll admit that I have a spice grinder and I do get a real kick out of grinding my own sometimes. But in the interest of saving time, I just used powdered spices, as fresh as I could find them. Since I cook a lot, using these blends up should be no problem.

So here are a couple of handy spice blends of the Persian and Arabic persuasion that I finally rigged up. Feel free to adjust amounts of any (or all) of the spices up or down to suit your personal tastes:

Bria’s Quick Persian Spice Blend (Advieh)

In a clean, airtight jar, combine:

1-2 teaspoons each of ground:

cardamom, cinnamom, nutmeg, rose petals (optional)

1 teaspoon of:

orange peel (dried and finely minced or zested)

Bria’s Easy Arabic Spice Blend

In a clean, airtight jar, combine:

2-3 teaspoons each of ground:

Allspice, cardamom, cloves, coriander, cumin, nutmeg, paprika

1 teaspoon each of:

cinnamon, ginger, sumac

1/2 teaspoon of:

cumin

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