# A Spice Guide for Arab and World Cooking — What to Use and When > Spices fall into two groups: ground spices go in at the end of the frying stage so their volatile oils survive, and whole spices go in from the start so they release slowly. Most cooking mistakes come from adding ground spices too early, where they burn and turn bitter. **4 min read** ## The basic rule: when do spices go in? Whole spices — cardamom, cinnamon, clove, bay, dried lime — go in at the start of cooking with the onion or the stock, because they need time and heat to release their oils. Ground spices — cumin, coriander, paprika, turmeric — go in during the last two minutes of frying, immediately before any liquid. Added early, they burn and turn bitter. ## Blends you can make at home ### Kabsa spice (Gulf) 2 cumin + 2 coriander + 1 cinnamon + 1 cardamom + 1 clove + 1 black pepper + half a nutmeg (in tablespoons). Used in **kabsa** and **machboos**. ### Ras el hanout (Moroccan) Cumin, cinnamon, coriander, black pepper, nutmeg, ginger and turmeric in equal parts. Used in **tagine** and **couscous**. ### Garam masala (Indian) 3 coriander + 2 cumin + 1 cardamom + 1 cinnamon + half clove + half black pepper. Used in **biryani** and **butter chicken**, and it goes in at the end rather than the start. ### Berbere (Ethiopian) 4 ground red chilli + 1 fenugreek + 1 ginger + half cinnamon + half clove + half cardamom. Very hot, used in **doro wat**. ### Mandi spice Cardamom, cinnamon, cumin, coriander and black pepper in equal parts, with ground dried lime. Gentler than kabsa spice. ## Single spices and when to use them - **Dried lime (loomi)** — gives a deep sourness. It must be pierced with a fork or it gives nothing. Essential to Gulf cooking. - **Sumac** — a dry acidity, scattered at the end over grills and salads. Essential to musakhan and fattoush. - **Dried fenugreek leaves (kasuri methi)** — rubbed between the palms before scattering, to release the oils. It's what gives butter chicken its distinctive note. - **Saffron** — steeped in warm milk or stock for five minutes before use. It's expensive, so use it carefully — a quarter teaspoon serves six. - **Ground dried coriander** — fried with garlic in the Egyptian taqleya. Burn it and it ruins the whole dish. - **Smoked paprika** — completely different from ordinary paprika, and it's what gives Spanish and Mexican cooking their character. ## How should spices be stored? Ground spices lose half their strength after six months; whole spices keep for two years. Store them in sealed glass jars away from light and the hob — heat and light destroy the volatile oils. If you can, grind whole spices as you use them; the difference is obvious. ## How to tell your spices are dead Rub a little between your palms and smell it. If the aroma is weak or dusty, throw it away — it won't give the food any flavour however much you add. ## FAQ ### أشتري خلطات جاهزة ولا أعملها؟ اعملها بنفسك لو تقدر — الخلطات الجاهزة غالباً قديمة وفيها حشو (دقيق أو ملح). طحن البهارات الصحيحة وقت الاستخدام بيدّي فرق واضح. ### ليه بهاراتي بتدّي طعم مرّ؟ بتتحط بدري أوي على نار عالية فبتتحرق. حطّيها في آخر دقيقتين من التحمير وقبل السوائل مباشرة. ### إيه أهم ٥ بهارات لازم تكون في أي مطبخ؟ كمّون، كزبرة، فلفل أسود، قرفة، وهيل. بالخمسة دول تقدر تعمل أغلب أطباق المطبخ العربي. --- Source: https://hanakoleah.com/en/article/spice-guide-arab-and-world-kitchens Edited by: Marwa Mohamed Last updated: 2026-09-12