Collection: Adviceh

Advieh is the Persian garam masala. The comparison to an Indian blend is no coincidence – the word garam is derived from Persian, where garam means "hot" and mañaleh "ingredients". It is a misconception that "garam" means hot, as in sharp 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 himself is the Arabic plural for 'medicine', which is likely the origin of the spice blend that forms the cornerstone of classical Persian cuisine. Similar spice blends are 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 'medicines') and to add 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 taste, and to a much lesser extent in spiciness. Even when a very simply composed mixture or just a single bay leaf or some coriander is used, it is still called advieh.

Advieh in the Persian Gulf is by definition mild, comparable to garam masala, which is related to the trade relationship between Persian ports and the Indian subcontinent. In southern Iran, Advieh is more closely related to curries, with the understanding that here it is hot chili.peppers, ginger and garlic are missing.

We offer two types of advieh:

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