Dukkah Spice: At a Glance
Dukkah spice (pronounced DOO-kah) gets its name from the Egyptian Arabic word for “coarsely ground” or “to pound.” Known best as an Egyptian condiment, dukkah transcends the line between regional specialty and internationally loved ingredient.
Dukkah is made by coarsely blending a number of spices – often cumin, coriander, seeds, salt, herbs, and nuts – using a mortar and pestle or food processor. During the blending process, the ingredients’ aromatics are released and combined.
This particular blend is made with black peppercorns, coriander seeds, cumin seeds, fennel seeds, hazelnuts, marjoram leaves, sesame seeds, and thyme leaves.
Cooking with Dukkah Spice
Due to the versatility of its ingredients, dukkah spice is fine enough to use as an all-purpose seasoning, added to dips, salads, vegetables, or rubbed onto meat and fish dishes. There are even some sweet recipes, like ice cream, that use dukkah spice!
This blend has a pleasant spiciness, with flavor profiles changing slightly based on the ingredients. Traditionally it is served alongside olive oil and flatbread, but there are many other ways to employ dukkah spice in your cooking.
Some of our favorite ways of using dukkah spice include:
- In dips: Dukkah spice can be added to yogurt, hummus or baba ganoush.
- As a rub: To create a unique flavor for your fish or meat dish, consider using dukkah spice as a rub or marinade. Simply blend with olive oil, or use as a dry rub, and spread on your fish, steak or chicken before cooking.
- As a snack: In Australia and New Zealand, dukkah spice is often available as a bar snack. In modern Egypt, and other parts of the Middle East, it is common to see dukkah sold on the street in paper cones.
While it is possible to make dukkah at home using your own ingredients (you can find all of the ingredients needed through Burma Spice), it is
unbelievably convenient to have an expertly-blended version sent directly to you.
Dukkah Spice: History and Origination
Dukkah spice was originally created as a method for peasants in Egypt to add flavor to bread and other plain foods. In a book from 1836 on Egyptian customs, author E.W. Lane observes how local people would make a dip out of dukkah, consuming it with thick chunks of bread.
Some version of dukkah spice has been used across the Middle East since ancient Egypt. At the time it was invented, Egypt was central in the spice trade. Many spices like coriander, cumin, and salts would have passed regularly through Egypt – eventually making their way into the most common and popular versions of dukkah blends. Traditionally the ingredients were blended using a mortar and pestle, although it is more common now to use a food processor.
Today, dukkah is a very popular ingredient in Australia and New Zealand. Due to international cooking shows, it has also grown in popularity in the United States and Europe. It has many health benefits that come from the spices found in the blend. Some of the believed benefits include lowering cholesterol, preventing diabetes, and combating weight gain.
Cultivation of Dukkah Spice
Because it is not made from a single ingredient, the cultivation of dukkah spice depends entirely on the cultivation of its components. This particular blend is made with black peppercorns, coriander seeds, cumin seeds, fennel seeds, hazelnuts, marjoram leaves, sesame seeds, and thyme leaves.
The spices, herbs, and seeds used to make dukkah spice are chosen for their potency and flavor profiles. They are harvested and processed according to individual specifications, then combined when fresh for the best taste and aroma. Because some ingredients are prepared earlier in the year than others, the components of dukkah are kept in air-tight containers and stored in dry, cool places until they are ready to be crushed and blended together.
The combination of ingredients in dukkah creates a tanginess and mild heat, with an earthy, bold, spicy flavor profile. Because of the seeds found in the mixture, this spice mix has a pleasantly crunchy texture.
About Our Dukkah Spice
Our dukkah spice comes from the United States. The simplest way to enjoy our dukkah spice is alongside fresh bread and olive oil, but it can also be used as a topping or ingredient in many recipes.
Dukkah can be easily customized to the consumer’s taste, but most have the same basic ingredients in common. With different dukkah recipes come different flavor profiles.
Our dukkah spice blend is made with black peppercorns, coriander seeds, cumin seeds, fennel seeds, hazelnuts, marjoram leaves, sesame seeds, and thyme leaves. Our dukkah recipe has been tried and tested, and is considered one of the best in the industry.