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If you are a fan of Middle Eastern cuisine, you have probably heard of the Arabic 7 spice mix. This fragrant blend of spices is a staple in many dishes, from grilled meats to stews and soups. While you can easily find pre-made versions of this spice mix in supermarkets, I prefer to make my own at home. By sourcing the spices myself, roasting them at home, and grinding them into a fine powder, I can ensure that they are fresh and full of flavour when I use them in my cooking. Plus, there are many variations of the Arabic 7 spice mix, and making your own allows you to customise the blend to your taste preferences. This recipe, passed down to me by my mother-in-law, is one I always have in my pantry. Give it a try and taste the difference for yourself!

7 spices mix

Basic Ingredients for 7 spice mix


All Spice: This spice is made from the dried unripe berries of the Pimenta dioica plant and has a warm, sweet, and slightly peppery flavour with notes of cinnamon and clove.

Black Peppercorns: These are dried berries from the Piper nigrum plant and have a pungent, spicy, and slightly floral flavour that adds a sharp kick to the spice mix.

Cinnamon Sticks: Made from the inner bark of the Cinnamomum tree, cinnamon has a sweet and warm flavour that adds depth and warmth to the spice mix.

Cardamom pods: These small green pods contain tiny black seeds with a strong, spicy and slightly sweet flavour with notes of lemon and mint.

Cloves: These are the dried flower buds of the Syzygium aromaticum tree and have a strong, pungent, and sweet flavour with notes of cinnamon and nutmeg.

Nutmeg: This is the seed of the Myristica fragrans tree and has a warm, nutty, and slightly sweet flavour that adds complexity to the spice mix.

Bay leaves: The aromatic leaves of the bay laurel tree and have a pungent, herbal, and slightly bitter flavour that adds depth and complexity to the spice mix.

storage tips

  • Store the spice mix in an airtight container in a cool, dry place away from direct sunlight and moisture.
  • Use the spice mix within six months to ensure it is freshest and most flavorful.
  • Avoid storing the spice mix near strong-smelling ingredients, as it can absorb odours and flavours easily.
  • Label the container with the date you made the spice mix and the name of the spice mix to keep track of what’s inside.
  • It’s best to grind the spices just before using them for maximum freshness, but you can also make a larger batch and store it in the freezer to extend its shelf life. Just transfer it to an airtight container and use it within a year.

7 Spice Mix (Full Video)

7 Spice Mix


  • 250 g whole allspice
  • 125 g black peppercorns
  • 50 g cinnamon sticks
  • 10 g cardamom pods
  • 10 cloves
  • 1 piece nutmeg
  • bay leaves


  • Place all theingredients into a spice grinder and process until you get a finely groundpowder. Store in an airtight container.

Did you make this recipe?

Tag @cookingwithzahra on Instagram and hashtag it #cookingwithzahra so we can see all the deliciousness!

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