Persian food offers various distinctive Middle Eastern flavors with dishes ranging from kabobs and hummus to lesser-known items like fesenjoon stew; this uses pomegranate molasses and grated walnuts. Persian food is set apart from other fine dining options, however, by the spices that are used to craft these meals. Here are some of the spices you’ll be most likely to see as part of your dinner.

Top 4 Spices Used in Persian Food

1. Cayenne

Cayenne powder comes from the cayenne pepper and can add a powerfully spicy kick to any dish. Cayenne is over 10 times spicier than a jalapeno, which means that you don’t want to put too much on your meal. A small amount of this powdered spice is usually sprinkled onto a spicy meat dish shortly before the meal is served.

2. Cinnamon

Cinnamon is an extremely versatile spice that is used in everything from sweet puddings to meats. In Persian cuisine, it is typically used in its ground form, though cinnamon bark is also used to make tea. Cinnamon has also been found to be a heart-healthy antioxidant that helps lower cholesterol levels.

3. Sumac

There are several types of sumac, though the variety used in Persian cuisine has more of a tangy, salty lemon flavor and has a distinctive reddish-purple color. Ground sumac is typically used as a garnish for rice and kabobs, though it is also occasionally used in stews.

4. Coriander

Coriander seeds are derived from cilantro plants. The seeds are roasted and crushed to produce a savory flavor that is somewhat nutty and lemony. Coriander is primarily used for meat dishes.

For delicious, authentic Persian food in Atlanta, GA, you can’t go wrong with Sufi Kitchen. Open seven days a week, this restaurant is perfect for everything from a romantic date for two to a corporate event. Check out their menu online, or call (404) 888-9699 to place a reservation.