Jewish Herbs & Spices

Jewish cuisine was influenced by Middle Eastern spices.

The Jewish diaspora forced the ancient Israelites to move from modern-day Israel and Jordan throughout the Middle East, Africa and beyond. As a result, different cultures and regional flavors influenced Jewish cooking. While there are no quintessentially Jewish herbs and spices, Jewish groups use certain spices native to other regions to flavor their meals.

Allspice

Allspice is a type of spice made from the berries of Pimenta dioica, the allspice tree. To make this spice, the berries are dried and ground into a fine powder. Allspice is a brown, aromatic spice with a flavor reminiscent of nutmeg, cloves and cinnamon. Jewish people use allspice in a variety of recipes, from salads to baked goods. The use of allspice by Jews developed when Jewish people moved to modern Turkey.

Cardamom

During the diaspora, some Jewish groups dispersed to modern Iraq and India. Cardamom is a spice native to these regions. Cardamom comes from Elettaria cardamomum, the cardamom tree. Jewish people use cardamom seeds to flavor stews and other hearty meat dishes. Cardamom plants belong to the same family as ginger, giving cardamom seeds their characteristic sweet yet spicy flavor. When cooking Jewish dishes, use very small quantities of cardamom because of its strong flavor.

Cumin

The Jewish diaspora caused many Israelites to become slaves in Egypt. Cumin is a spice widely used by Egyptians and co-opted for use in Jewish cuisine. Cumin comes from the seeds of Cuminum cyminum, the cumin plant. Some recipes call for whole cumin seeds, while others use ground cumin. Cumin has a peppery, spicy flavor that is used in Jewish soups, stews and sauces.

Cloves

Cloves are another type of aromatic spice used in Jewish cuisine. The use of cloves in cooking comes from Egyptian culture. Cloves are the dried buds of flowers from Syzygium aromaticum, the clove tree. They have a sweet flavor that can be used in a variety of dishes. Jewish cooks use cloves in sweet dishes and baked goods. Cloves also serve as a contrasting flavor in savory dishes, such as curries or meat courses.

Horseradish

An important part of the Jewish Passover Seder meal is eating bitter herbs, or maror. While different herbs are used depending on family tradition, horseradish is a common choice. Horseradish is the root of the horseradish plant Armoracia lapathifolia. It has a very sharp, biting taste that may bring tears to your eyes. Horseradish is typically served fresh at the Passover Seder meal with romaine lettuce or watercress.

Nutmeg

Jewish people who moved to North Africa during the diaspora adopted nutmeg into their cuisine. Nutmeg is a spice commonly used by people in Egypt and Morocco. Nutmeg is made from ground seeds from the tree Myristica fragans. This aromatic spice is often used in baked goods and in spice blends to flavor savory dishes. Egyptian Jews sometimes use a blend of nutmeg, cinnamon, cloves and allspice, while Moroccan Jews use a nutmeg, cumin, ginger, turmeric and black pepper blend.

Tags: Jewish people, aromatic spice, baked goods, comes from, Jewish cuisine, cardamom seeds, flavor savory