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THE ENCHANTING FRAGRANCE OF...THE MIDDLE EAST

When you think of the Middle East, visions of never-ending deserts and the aromatic smells of bustling spice markets flood your imagination. It’s a full-blown sensory experience, and nothing takes you there faster than whipping up a dish rich with the deeply fragrant spices of this part of the world.

TASTE OF MIDDLE EAST

When you think of the Middle East, visions of never-ending deserts and the aromatic smells of bustling spice markets flood your imagination. It’s a full-blown sensory experience, and nothing takes you there faster than whipping up a dish rich with the deeply fragrant spices of this part of the world. There are a vast array of differences of dishes across regions, from Basmati rice to Sumac, each country has developed their own unique tastes.

DID YOU KNOW?

Influences for Middle Eastern culinary traditions include the Mediterranean climate and ancient religions. You’ll often find things like olives, honey, sesame seeds, mint and chickpeas in delicious spreads.


The Persion language is poetry indeed. In fact, the English term ‘paradise’ originates from the Persian word for ‘enclosed garden’.

THE SIGNATURE FLAVOUR OF THE MIDDLE EASTERN CUISINE

Baharat

A staple in Middle Eastern cooking, Baharat is an all-purpose spice blend that gives that signature warm, earthy, sweet and smoky flavour to the most popular dishes. Though it varies from place to place, it’s usually made from a combination of black pepper, coriander, paprika, cardamom, nutmeg, cumin, cloves, and cinnamon.

WHICH RICE FOR MIDDLE EASTERN CUISINE?

Each variety brings something different so choosing the right type of rice for your dish is important. Your meals deserve the best, so let’s take it to the next level and create authentic plates that impress.

Extra Long Basmati grains are a popular pairing with Middle Eastern and Persian dishes, especially one-pot sharers made to impress. Our Grand Extra Long Basmati and Grand Sella offer separate and extra-long elegant grains that go so well with Biryanis and Polos.

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