Best Eastern European Spice Blend and Seasoning Types
Za'atar is a traditional spice blend with Middle Eastern and Levantine origins. The ingredients used in za'atar vary from region to region, and the list often includes the wild za'atar herb (hyssop, growing throughout the Levant), marjoram, thyme, oregano, coriander, cumin, toasted sesame seeds, sumac, and salt.
The sumac imparts a lemony, citrusy flavor, oregano gives a slight bitterness, while marjoram gives notes of sweetness. The spice blend is commonly sprinkled over soups, dips, bread, meat, rice, pasta, vegetables, or rice dishes.
MAIN INGREDIENTS
Khmeli suneli is a fragrant Georgian spice blend including fenugreek, coriander, peppercorns, dill, mint, marigold petals, and bay leaves. This spice blend is characterized by its combination of warm, bitter, nutty, and grassy flavors.
It is traditionally used in various stews and meat dishes, but khmeli suneli also provides a depth of flavor to roasted vegetables and bean soups.
Chaimen is an authentic Armenian spice blend that provides tons of flavor to numerous meat and vegetable dishes, as well as casseroles. However, it is mostly used for curing meats and sausages, although it can also be used in soups, stews, or as a dipping sauce for flatbreads.
The blend is typically prepared with ingredients such as fenugreek, paprika, salt, black pepper, cumin, allspice, garlic, and cayenne pepper. When used as a marinade, the dry spice blend is added to tomato paste, parsley, crushed garlic cloves, and either olive oil or yogurt.
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