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Persian Spice SeasoningPersian spice seasoning is part of the cuisine of the Middle East region that is now the country of Iran and was formerly the Persian Empire. There is a common blend of spices known as Advieh that contains some combination of cardamom, coriander, cumin, nutmeg, and rose petals, and can include other spices such as ground black pepper, caraway, saffron, sesame, turmeric, and amchur powder. Many of these dishes also use dried limes; however, the combination of spices varies from region to region and family to family.
Iranian spices can be created as mild spices or as spices for pickling dishes. These different Advieh or spice mixtures are created for specific dishes. These unique spices can be added to meat and seafood prior to cooking, and are also great with vegetables and vegetable pies, artfully making simple dishes very tasty and appetizing. The recipe for one common blend of Persian seasoning is: Persian Spice Recipe 2 teaspoons freshly ground black pepper 2 teaspoons ground cumin 2 teaspoons ground turmeric 1 teaspoon ground green cardamom seeds 1 teaspoon amchur powder Salt to taste Blend the mixture well and store in an airtight container.
For some great sections on herbs and spices some great references are: • The Spice and Herb Bible – Second Edition by Ian Hemphill with recipes by Kate Hemphill • Field Guide to Herbs & Spices by Aliza Green • Herbs & Spices – the cook’s reference by Jill Norman • The Contemporary Encyclopedia of Herbs & Spices – Seasonings For The Global Kitchen by Tony Hill • Cajun Clark’s Cookbooks
Specialty Seasoning Mixtures
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