Adviceh

Advieh is the Persian garam masala. The comparison with an Indian blend is no coincidence – the word garam is derived from Persian, where garam means "hot" and maςaleh means "ingredients." It's a misconception that "garam" means hot, as in pungent or spicy. It actually means hot, in a metabolic sense. That's why you'll find cloves and nutmeg in many masala and advieh blends.

Advieh yourself is the Arabic plural for "medicine," which is likely the origin of the spice mixture that forms the core of classical Persian cuisine. Similar spice mixtures are found in the Middle East and Asia Minor, under the name baharat.

The recipe for advieh dates back to the sixteenth century, when it was made to enhance the medicinal qualities of food (advieh means "medicine") and to give it color. The mixture consisted of pepper, cloves, ginger, and cinnamon. The recipe varies from person to person, from region to region, and from occasion to occasion, with variations primarily in aroma and flavor, and much less in spiciness. Even when a very simple mixture or just a single bay leaf or some coriander is used, it is still called advieh.

The advieh in the Persian Gulf is by definition mild, comparable to garam masala, which is related to the trade relationship between the Persian ports and the Indian continent. In southern Iran, the advieh is more akin to curries, except that hot chili is used here.peppers, ginger and garlic are missing.

We offer two types of advice:

  • advieh berenj (rice advieh) and
  • advieh khoresht , mainly used in stews.
Advieh