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Syrian spices is a blend of allspice berries, black pepper, cinnamon, nutmeg, coriander, and cloves. As in any blend, the portions of the core spices can differ, but allspice contributes the most to the power of the blend. In some cases, ginger is added to the mix - that’s seven different spices that make Baharat, the Arabic word for spices.

The blend originated in Aleppo, Syria, a city located on the spice route or silk road between Asia and Europe and known as the center of gastronomy of the Middle East. It’s easy to create your own blend at home - adding spices or reducing portions to your taste, but you can as well buy it at any Mediterranean grocery store.

Rana Keilany was trained to be an architect in Syria, but adapted her skills when moved to Nebraska, U.S.A. Engaged in her husband’s international grocery store in Omaha, and influenced by her mother’s cooking, Rana picked up food catering as her American career. Today, she runs the Rana’s Cuisine company, specializing in Middle Eastern recipes.

Rana Keilany is this week’s guest of Spice & Recipe: The Origins of Flavor with Mike DiGiacomo, a weekly show that you can watch locally in Omaha, Nebraska on KPAO-TV, Cox 1022 or Century Link 89, and worldwide on the NAM YouTube channel or this website.

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