Spices of Baku
Azerbaijan's Caspian port, with a tradition of saffron-scented pilaf, sumac and dried herbs.
Traded and grown here
Best time: March to May, with Novruz in March.
Baku has been a trading port on the Caspian for centuries. Azerbaijani cooking is known for pilaf, kebabs and sweets, with saffron, sumac, dried herbs and fresh greens.
Spices and trade
Saffron colours and scents the rice in plov, and sumac is dusted on kebabs and onions. Cinnamon, cardamom and cloves are used in sweets such as pakhlava and shakarbura. Taza Bazaar sells dried herbs, spices and fruit.
The place and its people
Novruz, the spring new year, is the main festival and is celebrated with pakhlava, shakarbura and wheat sprouts called semeni.
Visiting
The old city, Icherisheher, is a UNESCO World Heritage site. Taza Bazaar is a short ride away.
A trail idea for Baku
- Taza Bazaar Look at dried herbs and sumac.
- Icherisheher Walk the walled old city.
- A plov restaurant Eat saffron rice.
- A tea house Try tea with jam and sweets.
Written by the EveryMasala desk with AI assistance. Background: "Baku" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.
Nothing matches those filters yet. Take one off, or check back: new spices are written every day.