Muslim: spices in ritual
Dates, saffron and cardamom at Eid and Ramadan, attar and the spiced dishes of the festival table.
In Muslim cooking and custom, spices are a large part of everyday and festive food across Arabia, South Asia, Africa, Central Asia and Southeast Asia, within the rules of halal food.
Spices and the faith's history
Muslim merchants carried spices across the Indian Ocean, the Red Sea and the Silk Road for centuries and shaped the trade. Saffron, cardamom, cinnamon, clove, black pepper and cumin are woven into the cooking of many Muslim communities.
Ramadan and Eid
During Ramadan, the fast is broken at sunset with dates and water, followed by a meal that often includes spiced soups, savouries and sweets. At Eid, families eat dishes such as biryani, sheer khurma, ma'amoul and spiced meat dishes, which differ by country.
Hospitality
Offering cardamom coffee or spiced tea is a sign of welcome in many Muslim households. Some Muslims use frankincense or oud as incense in the home. Customs differ greatly between regions.
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