Traditional Arabic Spice, Herb, Nuts & Incense in Souq Waqif | Qatar Market

Another attraction that brings people to Souq Waqif, aside from restaurants and coffee shops, is the ‘old market’ feel you get when you roam around its mud rendered walls and exposed timber beams lined by quaint shops. The actual market area seems a bit confusing but once you’ve found your bearing, you’re likely to be charmed by the friendly vendors and storekeepers. You’ll find a dedicated section for spices and you’ll be amazed by the mixed smell of aromatic herbs and dried spices available for sale.

Spices play an important part in many dishes in Arabic cooking and every cook will make sure to purchase spices that are of the best quality in small amounts to preserve their freshness. Many people prefer to use whole spices, which they can then grind at home as the occasion demands.

A visit to Souq Waqif will introduce you to spices from around the world with their distinctive aroma. This wonderful display is a legacy from Qatar’s long association with the sea when dhows trading pearls with India and Africa brought back spices and dishes that have since become part of the local cuisine.

We’ve compiled a list of essential spices commonly used in Arabic cooking to guide your shopping.

Allspice (fulaifila)

Black Limes (loomi aswad)

Black pepper (filfil aswad)

Cardamom (hael)

Chilli (filfil ah’mar)

Cinnamon (qarfa)

Cloves (qurinfil)

Cumin (kamoon)

Masala (for chicken or fish)

Mace (jarkon)

Nutmeg (jose al teeb)

Saffron (zaff’aron)

Sumac (soomak)

Turmeric (kurkum)

A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.