The Israeli Spice Cabinet
The complete guide to the spices every kitchen needs
The Spices That Define Israeli Cooking
Israeli cooking is a mosaic of cultures, and the spice cabinet reflects that perfectly. From Palestinian za'atar to Yemenite hawaij, from Lebanese sumac to Iraqi baharat — every spice tells the story of a community, of a grandmother, of a country of origin. Unlike European cuisines that make do with salt and pepper, Israeli cooking calls for a wide range of spices that work together in harmony.
Za'atar — The King of Spices
Za'atar isn’t just a spice but a whole blend: hyssop (or savory), toasted sesame, sumac and salt. Every region makes its za'atar a little differently — the Galilean with more hyssop, the southern with more sesame. Za'atar goes on bread with olive oil, into salads, on meats and even into doughs. Store it in a dry, airtight place, and it will keep for months.
Sumac — The Red Tang
Sumac is made from the berries of the sumac tree, ground into a red-purple powder. It adds a gentle, fruity tartness that replaces lemon in many dishes. Sumac is a must on hummus, on onion salad, on kebab and on fish. In Israel it’s used generously — don’t skimp.
Baharat, Hawaij and Cumin
Baharat is the classic Iraqi spice blend — it includes black pepper, cumin, turmeric, cinnamon, cardamom, cloves and nutmeg. Hawaij is its Yemenite counterpart, in a version for cooking (with turmeric and black pepper) and a version for coffee (with cardamom, ginger and cinnamon). Cumin is probably the most common spice in Israeli cooking — it’s in everything from falafel to hummus, from stews to salads.
How to Keep Spices Fresh
- Buy whole spices and grind them at home — the flavor is many times stronger
- Store in a dark, dry, cool place — not next to the stove
- Replace ground spices every 6 months and whole ones every year
- Smell before using — no aroma, no flavor
- Toast whole spices in a dry pan before grinding to release their oils