Mediterranean Herbs & Spices

The Mediterranean Sea is bordered by three continents: Europe, Asia and Africa. Mediterranean cuisines are as diverse as the regions that surround the sea and include the foods of southern Spain, Italy, Greece, Turkey, Cyprus, Egypt, Tunisia and Morocco. Many spices are used in this region, but several are trademark spices that define these different cuisines. Add this to my Recipe Box.

Garlic

Garlic was brought to the Mediterranean from Asia and has now become one of the most ubiquitous spices in all Mediterranean cooking. Garlic comes in many varieties and sizes and can be found in everything from soups to sauces to marinades to baked goods. Italian cuisine is known for use of garlic. French aioli and Greek skordalia are other regional sauces that prominently feature garlic.

Basil

Basil is part of the mint family and is a staple in French and Italian foods. The sweet, herbaceous flavor can be used in savory and sweet dishes. It is the most common base for pesto and is found in many other sauces, soups and marinades. Basil is often used in combination with other Mediterranean spices such as oregano, sage and garlic.

Cumin

Use of cumin in Mediterranean cuisine usually begins with toasting the seeds and grinding them into a fine powder. The deep smoky flavor is commonly used in Spanish, Moroccan and Middle Eastern foods. Small amounts go a long way and are commonly used in spicy or robust dishes such as lamb, stews and curries. Cumin is also a common flavoring for couscous, Morocco's national dish.

Paprika

Paprika is made from grinding one of two varieties of peppers. The small, round variety is common to Spain and Morocco, and the pointed, cone-shaped variety is common to Hungary. This dark red spice has a mild, sweet peppery taste. Paprika also comes in a smoked variety which can be used in rubs and marinades. Many Spanish, Turkish and Portuguese dishes use paprika.

Nutmeg

Nutmeg is a large seed of the mace fruit. It is commonly used in both sweet and savory Mediterranean dishes. Nutmeg is grated into dishes to add a unique nutty, cinnamon-like flavor. It is a key ingredient in bechamel, a white sauce that forms the base of many of French and Italian cream sauces.

Saffron

Saffron is the world's most expensive spice and is made from the dried stigmas of the saffron crocus flower. It is found frequently in Spanish and Moroccan cuisines. It adds a vibrant yellow color to dishes, such as paella, and compliments seafood well.