Spice Glossary

Whole Cardamom Pods are best used cracked open with a rolling pin or pan inside a bag. Use to infuse syrups, coffee, braise meat, or make ice cream.

Urfa Chiles are smoky, earthy and mildly hot. Great with eggplant, grilled meats, rice and tomatoes. Add depth to chocolate cakes or cookie.

Persian Spice, a Sofra favorite! Often used in rice dishes, vegetables, baked as a spice, or added to cookies, cakes breads. Our blend contains cinnamon, nutmeg, coriander, black pepper, cardamom and rose petals.

Sumac is a popular Middle Eastern spice! Lemony and tart with a mild acidity. Excellent sprinkled over hummus, grilled veggies, fresh salad, or roasted chicken! Use with blueberries or strawberries.

Baharat is a Turkish spice blend with cumin, coriander, nutmeg, rigani, black pepper, mint and cardamom. Can be used in sweet or savory recipes or as a rub for meats, poultry and veggies or try in quick breads or other baked goods.

Fennel Seeds have a mild licorice flavor. Best to grind in a spice grinder to add to soup, sausage or fish. Delicious with winter citrus like blood oranges or grapefruit. Use in summer with apricots, nectarines and summer vegetables.

Za’atar – from La Boîte is a mixture of sumac, sesame seed, and wild thyme frequently used in the Middle East and the Mediterranean. Great on bread with olive oil, or on veggies, kebobs, and salads! Za’atar varies from country to country.