Popular Iranian Spices in Cooking
All around the world, various spices are used to flavor food. Spice has a special role in Iranian cooking, and attention is also paid to the properties and compatibility of spices with other foods. Iranian spices are compatible with any taste due to their variety and spectrum. Spices play a significant and visible role in the foods of some areas of Iran, like northern and southern cities. This blog introduces some of the most widely used spices.
Saffron:
Saffron is the reddish-orange dried stigmas of the purple crocus flower. One of the world’s most expensive and well-known spices is saffron, also known as red gold. Thus, it is a specific and luxurious spice due to its high worth. The reason why saffron is expensive is the difficulty of the cultivation process, the short period of production, and its widespread use. This spice is specific to Iran and the east-north of Iran. Approximately 90% of saffron cultivation occurs in Iran, where Razavi Khorasan and South Khorasan provinces are key areas of its production. Saffron nature is warm and has a wonderful flavor and aroma, giving Iranian dishes a particular color and smell. The infusion of this spice is used in drinks and to decorate rice. However, saffron is a medicinal plant with many properties, such as antidepressants and improving mental, skin, and heart health.
Turmeric:
Turmeric is one of the most original and practical spices in Iranian cooking. This spice is available in powder and pen of turmeric. It balances foods’ flavor and appends them to a golden, attractive hue. Due to its pleasant aroma, it eliminates the unpleasant smell of some foods, such as meat and chicken. Turmeric has many useable traits, the most important of which is its antibacterial properties.
Pepper:
Black pepper, red pepper (chili), and paprika are commonly used spices in Iranian cooking. Black pepper is a well-known spice worldwide, and it is a known spice because of its pungent and peppery aroma. Besides this spice used in Iranian cooking, it is used in omelets and Nimro.
Red pepper or chili is used as a seasoning for flavoring food and preparing a variety of spicy sauces, and this type of pepper has a more intense aroma and flavor than black pepper. The process of obtaining Iranian paprika involves drying red, yellow, and orange bell peppers, which has converted it into an inseparable spice in Iranian cooking. Typically, Iranian paprika powder has a sweet flavor and is used in stew dishes, sauces, and chicken.
Cinnamon:
Cinnamon is a fragrant and aromatic spice that is obtained from the wood of the cinnamon tree and has a warm nature. Cinnamon is the oldest and most popular spice. The powder and pen of cinnamon are used in foods, diverse drinks, and sweets.
Ginger:
Ginger is a yellow-color herb and one of the most common spices in Iranian cooking and Eastern tribes. Its taste is spicy and hot. Using this spice in a variety of dishes gives them different tests. Also, it is useable in cakes and sweets.
Nutmeg:
Nutmeg is a dark-leaved evergreen tree that often grows in tropical regions. It can be used as a spice or for nutrition. Contrary to its name, it is a practical spice in Iranian cuisine, which is warm. This spice is usually used along with cloves, cinnamon, and pepper for the flavor and armor of foods. Please take note of that, you have not overdone it.
Coriander seed spice:
Coriander spice is among the most commonly used spices, following turmeric and pepper. It is obtained from coriander seeds and is considered one of the most authentic spices in Iranian cuisine. Coriander seed spice retains all the beneficial properties of coriander seeds and can be easily combined with other spices.
Cardamom:
Cardamom comes in several varieties, including white, black, and green. The most routinely utilized type of cardamom in Iranian cooking is green cardamom. It is incorporated into various dishes, such as foods, breads, sweets, jams, all kinds of desserts, and beverages. Cardamom has a sweet and spicy odor, and due to its delightful aroma, it is often referred to as the “paradise spice.” Additionally, it is known for its numerous health benefits.
Cumin:
Cumin is another more practical spice in Iranian cooking; adding it to foods appends them a sole flavor. Cumin is available in two types: green and black. This spice is one of the souvenirs of Kerman City and is widely used in all kinds of stews and soups. Cumin belongs to the parsley family and has more properties and aroma than its powder.
Garlic powder:
Garlic powder is a spice renowned for its many advantageous qualities. It has a deep-rooted connection to Iranian cooking and is recognized as a significant alternative to fresh garlic. This seasoning is crafted from dehydrated and finely ground garlic cloves.
Thyme:
Thyme is a multifunctional herb that is employed in cooking as well as in traditional medicine. Thyme herb has a practical aroma and green leaves. This spice belongs to the mint family and is one of the most commonly utilized spices in Iran. It is famous for its beneficial properties, such as strengthening memory, improving sore throat, strengthening the immune system, etc.
Curry spice:
Curry spice is a mixture of several spices. This combination is different in some areas. The general compounds of this spice are turmeric, ginger, cinnamon, garlic, cardamom, cumin, black pepper, sweet pepper, and coriander. The amber color of this spice is due to the turmeric and ginger. But the main ingredient of this spice is turmeric. In addition to giving a good taste to food, this spice also removes the unpleasant smell of meat, chicken, and fish.
Authentic and widely used Iranian spices are an inseparable part of the culture and history of Iranian cooking. Each spice contributes a distinct taste and scent to the Iranian dishes. The spices that have been introduced rank among the most frequently employed, with each offering unique qualities and tastes that contribute to the overall pleasure of the food.