Other Spices

Other Spices

Alongside turmeric, pepper, cardamom and thyme, Persian cooking uses a wide range of aromatic spices. This section collects the rest of Mojtahedi's spice shelf: single spices and the house blends that give Iranian stews, rice and kebabs their character.

What you will find

• Cinnamon, ginger, cumin, coriander and nutmeg
• Sumac for kebabs, golpar (Persian hogweed) for beans and pomegranate, and dried lime powder for stews
• Curry powder and Persian blends for khoresh, rice, soup and pickles

All spices are ground fresh in small batches and packed without additives in sealed packs that lock in their aroma.