Spices used in Middle Eastern cuisine range from cumin, coriander, turmeric, and mint to unusual mixtures like Ras el Hanout and Za’atar, which impart otherworldly tastes to food. Due to the former dominance of Arab spice traders over the trade of spices between Asia (particularly the renowned Spice Islands), India, Africa, and Europe, the cuisine of the Middle East features practically all of the world’s spices. Try your hand at some of the greatest foods the area has to offer, such Chicken Shawarma or Manakeesh.