Lamb kebabs are a common Armenian dish.
Armenian cuisine shares many elements with Turkish and Middle Eastern cuisines. Many of the spices found in these regions also appear in Armenian dishes like grilled meats, soup and stews. Armenian spices are often warming, while still giving the cuisine a certain punch with their assertive flavors.
Allspice
Allspice is a component of Armenian marinades for lamb and vegetable dishes. The scent and taste of this well-rounded spice is similar to other favorites such as cinnamon, cloves, ginger and nutmeg. Dried allspice berries have an appearance similar to black peppercorns; you can buy the spice either as whole berries or in ground form. Allspice has a warming taste with slightly peppery undertones.
Paprika
This red powdered spice, which is ground from dried sweet red peppers, often seasons Armenian dishes containing lamb and rice. It is also often used as a garnish because of its distinctive red color. This spice has a bite to it, and will add some spicy heat to any dish. Paprika's level of spiciness can range from low to very strong.
Cumin
Cumin often flavors Armenian lamb, chicken and vegetable dishes, making it a popular ingredient in every household. You can buy the small seeds whole or purchase them ground. Cumin has a very strong, heavy, warming flavor: be careful not to over-use it, as its flavor is so powerful that it might distract from other tastes in the dish.
Chaimen
Chaimen is a unique Armenian spice blend. It is a combination of cumin, allspice, fenugreek, black pepper and paprika. It usually flavors traditional Armenian cured meats such as Basterma, a type of Armenian jerky, and sausages.
Tags: Armenian dishes, vegetable dishes, very strong
