What My Grandmothers Knew: The Magic of Middle Eastern Spices Through the Lens of Ayurveda

Growing up, my mother's kitchen was always alive with the fragrant symphony of spices. With grandparents from Iraq and Algeria, our meals were a vibrant tapestry of flavors — cumin, coriander, cinnamon, paprika, black pepper, and so many more. These weren’t just spices; they were the heart and soul of nourishing, healing food passed down through generations.

When I moved to the USA, I was struck by how different the American diet felt—less spicy, less aromatic, and often less vibrant in flavor. Then, settling in Italy, I embraced the incredible fresh, seasonal produce and the simple beauty of Mediterranean cooking. But as I’ve studied Ayurveda over the years, I’ve come to realize something profound: what my Saftas (grandmothers) intuitively practiced is deeply rooted in ancient wisdom.

The Ancient Science of Spices

Ayurveda, the 5,000-year-old holistic health system from India, teaches that food is medicine and that the spices we use are not just for taste but for balancing our body, mind, and spirit.

• Cumin (Jeera) is warming, supports digestion, and gently detoxifies.

• Coriander (Dhania) is cooling, aids digestion, and balances pitta (heat) in the body.

• Cinnamon (Dalchini) promotes circulation, warms the digestive system, and helps balance blood sugar.

• Paprika adds warmth and stimulates metabolism, while also lending that beautiful color and smoky flavor.

• Black Pepper (Kali Mirch) enhances digestion and helps the body absorb nutrients from other spices and foods.

These spices, central to Middle Eastern cuisine, perfectly embody Ayurveda’s principle of balance — combining heating and cooling qualities to suit different seasons, doshas, and individual needs.

What My Grandmothers Knew

My grandmothers may not have known the word “Ayurveda,” but they understood the power of spices intuitively. Every meal was thoughtfully spiced to nourish the body and uplift the soul. They used spices to make simple ingredients sing, transforming humble lentils or vegetables into meals that were both delicious and deeply nurturing.

Spices were not just about flavor but about wellness — they soothed digestion after a long day, warmed the body during cold seasons, and brought vitality to the table.

Bringing It All Together

Living in Italy, surrounded by fresh produce and new culinary traditions, I’ve come to appreciate the harmony between Mediterranean simplicity and Middle Eastern spice wisdom. Ayurveda has given me a deeper appreciation for how my Saftas’ cooking was truly a form of medicine — balancing doshas and nourishing the whole being through food.

So, next time you sprinkle cumin on your roasted vegetables or add a pinch of cinnamon to your stew, remember: you’re not just seasoning your food; you’re continuing a rich tradition of holistic nourishment that spans continents and centuries.