Arab spices

alt=Saffron|thumb|Saffron crocus, Crocus sativus, with its vivid crimson stigmas and styles

Sumac or sumach ( , )—not to be confused with poison sumac—is any of the roughly 35 species of flowering plants in the genus Rhus (and related genera) of the cashew and mango tree family, Anacardiaceae. However, it is Rhus coriaria that is most commonly used for culinary purposes. Sumac is prized as a spice—especially in Arab cuisine, and other Eastern cuisines—and used as a dye and holistic remedy. The plants grow in subtropical and temperate regions, on nearly every continent except Antarctica and South America. It holds cultural significance as a symbolic item on the Haft-sin table during N

species of plant

food spice

'''Za'atar' ( ; , ) is a versatile herb blend and family of wild herbs native to the Levant, central to Middle Eastern cuisine and culture. The term refers both to aromatic plants of the Origanum and Thymbra genera (including Origanum syriacum, known as Bible hyssop) and to the prepared spice mixture of dried herbs (traditionally Origanum syriacum''), toasted sesame seeds, sumac, and salt. With roots stretching back to ancient Egypt and classical antiquity, za'atar has been used for millennia as a seasoning, folk remedy, and cultural symbol.

thumb|right|100px|A small jar of homemade Gulf-style baharat

Syrian and Turkish pepper variety

Tunisian spice blend