How, What & Why to Buy Spices in the Middle East (or Anywhere For That Matter)

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HOW

Go to the local market and find a spice kiosk that appeals to you, where the owner seems friendly and helpful to you. Be sure they have a vacuum-pack machine and place in double plastic bags in your luggage. Assuming the owner speaks English, still use local “thank you’s” (Toda’ in Hebrew. Shukran in Arabic) to show gratitude and acknowledge that you are a guest in their home. This will greatly improve the cultural exchange.

WHAT

It’s perfectly ok to say, “I’m looking for spices for chicken or fish,” and then to specify if you’re looking to grill, bake or stew said meats. They have spice mixtures already prepared for the goods they love, so let them help you find what you want. They will let you taste usually. That said, in the Middle East, I always also stock up on Sumac (for Israeli salads), za’atar to sprinkle on hummus and labneh, as well as cumin and turmeric for many cooking needs.

WHY

Spices are a bazillion times fresher in countries where they are used regularly. They’re grown and ground up regularly, they aren’t put in packaging inside a factory and they aren’t shipped across the world. Then they aren’t shipped on ships and trucks to sit on grocery market shelves until you come along and finally buy some. If you aren’t certain whether or not the freshness of spices affects your food, I got news for you...it does!