A well-stocked Middle Eastern pantry opens the door to the rich cuisines of Lebanon, Syria, Turkey, and beyond: **The essential seven** - cumin, coriander, cinnamon, allspice, cardamom, sumac, and za'atar should always be on hand. **Spice blends to keep** - baharat (seven-spice), ras el hanout, and Lebanese seven-spice each have unique applications. **Seeds and aromatics** - nigella seeds (black cumin), mahlab (cherry pit kernel), and dried rose petals add distinctive Middle Eastern character. **Quality matters** - Middle Eastern cooking uses spices generously. Buy from specialty stores or online for freshness and value. **Whole vs. ground** - keep cumin, coriander, and cardamom whole when possible. Toast and grind fresh for dramatically better flavor. **Storage** - keep spices in a cool, dark place. Glass jars protect better than plastic bags. Use within 6 months for optimal potency.