17 Spice Mix Recipe: Middle Eastern Flavor Powerhouse

This blend captures the essence of Middle Eastern cuisine in one powerful mix. 17 spices work together to create layers of warm, aromatic complexity.

I developed this combination after years of experimenting with regional flavor profiles. The balance of earthy, sweet, and peppery notes makes it incredibly versatile.

Use it on meats before grilling, toss with roasted vegetables, or stir into stews for instant depth. A little goes a long way.

Make a large batch—it keeps for months in an airtight container. The flavors only improve with time.

Ingredients for 17 Spice Mix

Seventeen spices ready to transform your cooking with Middle Eastern magic.

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Spices lose their punch fast, so bulk bins at natural food stores are perfect—buy small amounts, use them up, restock often. Penzeys is my go-to for quality, but even Whole Foods or Trader Joe’s have solid options. For the cinnamon, stick to Ceylon if you can find it (milder, more complex), but regular cassia works fine too. The smoked paprika is key here—La Chinata is my favorite brand.

No cardamom? Skip it—it’s unique. Out of allspice? Pumpkin pie spice in a pinch, but the flavor won’t be as deep. Freshly ground is always better, but pre-ground saves time. If you’re missing a few, don’t stress—this blend is forgiving. Just taste as you go and adjust to your preference. The cayenne can be doubled for more heat.

Glass jar, dark cabinet, done. Stays potent for about 6-12 months. I make a triple batch every time—one for me, two to give away. The flavors meld and deepen over time, so don’t rush it (worth the wait).

Step-by-Step Instructions for 17 Spice Mix

Simply combine all ingredients in a bowl and mix until evenly distributed.

Step 1: Gather Your Spices

Measure out all 17 spices exactly as listed: 2 tbsp Ground Cumin, 2 tbsp Ground Coriander, 1.5 tbsp Sweet Paprika, 1 tbsp Smoked Paprika, 1 tbsp Ground Cinnamon, and the remaining ingredients. I like to line them up on the counter so I don’t miss any.

This is the moment that matters: double-check each measurement. The 0.5 tsp Ground Cloves and 0.5 tsp Ground Nutmeg are easy to overlook, but they’re crucial for that complex depth of flavor.

Step 2: Combine the Base Spices

In a medium bowl, add the 2 tbsp Ground Cumin, 2 tbsp Ground Coriander, 1.5 tbsp Sweet Paprika, and 1 tbsp Smoked Paprika. These four form the backbone of the mix, delivering earthy, sweet, and smoky layers.

Whisk them together first to break up any clumps. This ensures even distribution when you add the more potent spices later. If your paprika is lumpy, press it through a fine-mesh sieve before mixing.

Step 3: Add the Warm and Potent Spices

Now incorporate the 1 tbsp Ground Cinnamon, 1 tsp Ground Allspice, 0.5 tsp Ground Cloves, 0.5 tsp Ground Nutmeg, and 1 tsp Ground Cardamom. These bring warmth and complexity, but go easy—some, like cloves, are intense.

I always crush the 1 tsp Dried Rosemary between my fingers before adding it to release its oils. This small step makes a noticeable difference in the final aroma.

Step 4: Finish with Herbs and Final Touches

Add the 1 tbsp Ground Black Pepper, 1 tsp Ground Ginger, 1 tbsp Dried Oregano, 1 tbsp Dried Thyme, 1 tbsp Dried Basil, 0.5 tsp Cayenne Pepper, and 1 tbsp Sea Salt. Stir everything together thoroughly.

The cayenne adds a subtle kick, so adjust if you prefer less heat. The sea salt balances all the bold flavors, so don’t skip it. Keep mixing until the blend looks uniform in color and texture.

Step 5: Store Properly for Long-Lasting Flavor

Transfer the mix to an airtight container. I use a glass jar with a tight-sealing lid to keep moisture and air out. Store it in a cool, dark place like your pantry—this preserves the potency of the spices.

Let it sit for at least 24 hours before using to allow the flavors to meld together. This blend will keep for up to 3 months, but I guarantee you’ll use it up faster than that.

Flavor Customization for This Dish

Add More Heat

For those who love spice, increase the cayenne pepper from 0.5 tsp to 1-2 tsp. This will deliver serious heat while maintaining the blend’s complexity. I also add ½ tsp ground chipotle for a smoky-kick. 🌶️

Milder Version

Reduce the cayenne pepper to ¼ tsp or omit it entirely. Replace with ½ tsp white pepper for warmth without the heat. This makes the mix more family-friendly while keeping all the aromatic depth.

Citrus Brightness

Add 1 tsp lemon zest (dried) or ½ tsp citrus peel powder to brighten the earthy spices. This works especially well with grilled meats or seafood. I often forage wild citrus for this touch.

Smokier Profile

Increase the smoked paprika to 2 tbsp and add ½ tsp ground smoked salt. This creates a deeper, campfire-like flavor perfect for ribs or brisket. My pitmaster friends swear by this adjustment. 🔥

Herb-Forward Mix

Double the dried herbs: 2 tbsp each oregano, thyme, and basil. This makes the blend more aromatic and fresh, ideal for roasted vegetables or chicken. I gather wild herbs for this variation when I’m coastal foraging.

Sweet and Spicy

Add 1 tsp brown sugar or ½ tsp cinnamon sugar to enhance the warmth. This pairs beautifully with pork or caramelized onions. The sweetness balances the heat and earthy notes perfectly.

Frequently Asked Questions