Kaak Spice sweet, aromatic Middle Eastern spice blend with an anise-forward profile, used to flavor traditional kaak cookies.
Kaak spice is one of those blends that can be recognized instantly by aroma alone. Variations of this spice mix are used across the Middle East, with each region and household leaning on slightly different proportions and additions.
This version reflects the Lebanese style I'm familiar with, where anise leads, supported by warming spices and a subtle nuttiness that brings everything together.
It's other common name is da'at el Kaak - which is it's Arabic name translating to spices of the bread or cookie.
How to Use Kaak Spice
Kaak spice can be used in any sweet kaak recipe - think kaak el eid, anise cookies, Lebanese Easter cookies, kaak el abbass and more.
This recipe makes about 5-6 tablespoons of kaak spice, which is enough for 5-6 batches of cookies using my recipe as is. Use as much as your recipe calls for.
My personal preference is to use:
- 1 tablespoon of kaak spice per 1.5 cups of flour (including semolina) - as per my Lebanese anise cookies recipe.
Add the blend directly to your dry ingredients. For a more pronounced flavor, I like to include extra ground anise seeds, sesame seeds, and a small amount of nigella seeds alongside it when baking sweet kaak ccokies.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
This kaak spice blend is built from a combination of seeds and warming spices that give it its distinctive flavor.
- Anise seeds are the dominant flavor, giving the blend its sweet, licorice-like taste. This is a common spice used in Middle Eastern baking, such as sfouf debs, or Lebanese turmeric cake.
- Fennel seeds add a softer, slightly sweet depth that complements the anise
- Mahlab is a ground cherry seed that brings a subtle almond-like aroma and helps define the blend - this can be found at your local Middle Eastern/Mediteranean grocer, I have also linked it in the below recipe card for where you can source it from online.
- Cinnamon, cloves, and nutmeg add warmth without overpowering the anise
- Sesame seeds contribute a light nuttiness
- Nigella seeds (optional but I highly recommend) add a gentle peppery note for extra depth
Kaak spice has a sweet, aromatic flavor with a strong anise profile, supported by warm spices and a subtle nutty finish.
Janelle's Tips
When possible, I grind the anise seeds just before mixing, as the aroma is noticeably stronger. Freshly ground spices always give the best flavor, though pre-ground spices can still be used if needed.
How To Store
- Store in an airtight container in a cool, dark place to maintain freshness
- The blend keeps well for several months, though the flavor is best within 3 to 6 months
Recommended Product
I love using my spice grinder as freshly ground spices ensures maximum flavor.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Kaak Spice
Ingredients
- 2 tablespoons Anise seeds ground
- 1 teaspoon Mahlab ground
- 2 teaspoons Cinnamon ground
- ½ teaspoon Cloves ground
- ½ teaspoon Nutmeg ground
- 2 teaspoons Fennel seeds ground
- 1 tablespoon Sesame seeds lightly ground
- ½ teaspoon Nigella seeds lightly ground
Instructions
- Using a spice grinder, grind each whole spice separately, then measure the required amounts. If using pre-ground spices, measure directly.
- Add all spices and seeds to a bowl and whisk until evenly combined. Transfer to an airtight jar and store in a cool, dark place. The blend will stay fragrant for several months.
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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