Anise (Yansoon)

Basil (Hah-bek)

Bay leaf (Waruk il ghaar)

Black cherry seed (Muh-leb)

Cardamom (Hub-il-haal)

Caraway (Hub-il-buraky)

Cinnamon (Ir-fee)

Coriander (Kiz-baara) Cilantro

Cumin (Kamoon)

Fennel (Shoo-maar)

Garlic (TOO-m)

Ginger (Junn-zabeel)

Marjoram (Mur-da-koosh)

Mint (Naa-nuh)

Nutmeg (Hub-bet-il-teeb)

Parsley (Buh-doo-niss)

Rose water (Mah-wurrid)

Sesame seed (Sim-sum)

Thyme (Zahtaar)

Orange blossom water (Mahzehaar)

Most spices can be obtained either whole or ground. Pomegranate syrup (Dibs-el-rimaan) is used for flavoring where recipes call for it.