Breakfast spices
The spices of the first meal: cumin in eggs, cardamom in porridge, za'atar on flatbread, ginger in tea.
Also: morning spices, spiced breakfast, nashta masala
Breakfast around the world uses spice more than many expect. Indian morning dishes such as poha, upma and paratha carry mustard seed, curry leaf, turmeric and chilli. Southern idli and dosa come with podi and sambar. Egyptian ful medames is flavoured with cumin and chilli, Tunisian shakshuka with caraway and harissa, the Levantine manakish with za'atar, Ethiopian chechebsa with berbere, and Mexican chilaquiles with chilli. Sweet breakfasts rely on cinnamon, cardamom and nutmeg, as in Scandinavian cardamom buns, American cinnamon rolls and porridge. Spiced tea or coffee, such as chai or cardamom coffee, begins the day in many regions.