Adviceh

Advieh is the Persian garam masala. The comparison to the Indian blend is not accidental - the word garam is derived from Persian, where garam means "hot" and maςaleh means "ingredients". It is a misconception that "garam" means hot, as in pungent or spicy. It means hot, in a metabolic sense of the word. That is why you can find cloves and nutmeg in many masala and advieh blends

Advieh yourself  is the Arabic plural for 'medicine', which is probably the origin of the spice mixture that forms the linchpin of classical Persian cuisine. Similar spice mixtures can be found in the Middle East and Asia Minor, among other places, under the name baharat.

The recipe for advieh dates back to the sixteenth century, when it was made to improve the medicinal quality of food (advieh means 'medicine') and to give it colour. 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 in smell and taste, to a much lesser extent in spiciness. Even when a very simple mixture or only 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 the south of Iran, the advieh is more akin to curries, except that hot chili peppers, ginger and garlic are absent.

We offer two types of advice:

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