Jewish: spices in ritual

Jewish tradition uses spice in the home and the synagogue, most visibly in the fragrant spices of the Havdalah ceremony, and in the food of communities from Yemen to Eastern Europe.

Havdalah and besamim

At the end of the Sabbath, many Jews recite Havdalah, a blessing over wine, a braided candle and a box of fragrant spices, called besamim. Cloves, cinnamon, myrtle and other sweet-scented plants are used, and are smelled as the Sabbath departs. The custom is described as a comfort at the close of the day of rest.

Festival and everyday foods

Passover seders feature charoset, a mixture of fruit, nuts, wine and spices such as cinnamon and ginger, and maror, the bitter herb. At Rosh Hashanah, foods are eaten for a sweet year. Hanukkah is marked with fried foods, and Purim with filled pastries.

Communities and kitchens

Yemenite Jews cook with hawaij and zhug, Moroccan Jews with ras el hanout and preserved lemon, Iraqi Jews with baharat and amba, and Ashkenazi Jews with paprika, black pepper, dill and caraway. All follow the dietary laws of kashrut, which each household keeps in its own way.