A Taste of Persian Culture: 40 Herbs and Spices in Persian Cooking, Sharbat, and Herbal Tea

Yesterday evening, we treated our Turkish neighbor to a special Iranian tea (damnush). As she sipped the fragrant, aromatic brew, she asked about the name of the drink. This simple question sparked a delightful conversation about the rich world of Persian herbs and spices, which play a crucial role in Persian cooking, traditional drinks, and herbal teas.

Persian cuisine is renowned for its intricate balance of flavors, achieved through a diverse array of herbs and spices. From the comforting warmth of saffron and cinnamon to the refreshing notes of mint and rose, these ingredients are more than just flavor enhancers—they are integral to the culinary art and cultural heritage of Persia.

So in this post, we’ll explore 40 essential herbs and spices in Persian cooking, sharbat, and herbal tea.

The Heart of Persian Cooking: Herbs and Spices

Persian dishes like ghormeh sabzi and zereshk polo showcase the harmonious blend of fresh herbs and aromatic spices that define Persian cuisine. Ingredients such as parsley, mint, and basil are staples, while spices like saffron, turmeric, and cumin add depth and warmth. These herbs and spices are not only used for their flavors but also carry cultural significance, reflecting centuries of culinary tradition.

These ingredients aren’t just used for flavor—they carry cultural meaning. For example, saffron, known as the “king of spices,” is a symbol of wealth and beauty, often featured in special dishes served during celebrations like Nowruz (Persian New Year). Learning how to use these ingredients in your own kitchen can be a delicious way to practice Persian and connect with centuries of culinary tradition.

Refreshing Sharbat: Persian Herbal Drinks

A Persian meal isn’t complete without a refreshing sharbat, a traditional herbal drink made from fruits, herbs, and flowers. These drinks are often served chilled, especially during hot summer months, and are known for their cooling and energizing effects. Popular flavors include rosewater, saffron, and mint, all of which are infused into sweetened water to create a beautifully fragrant beverage.

Sharbat has been enjoyed for centuries and is still a beloved part of Persian hospitality. Whether served to guests during a visit or sipped at the end of a long day, these drinks offer a unique taste of Persian life. Learning how to prepare sharbat can be a fun and tasty way to practice Persian, as each drink has its own recipe and method of preparation that varies from region to region.

Herbal Teas: A Soothing Sip of Persia

Persian culture is also known for its wide variety of herbal teas (damnush), which are enjoyed for their flavor as well as their soothing properties. These teas are made from herbs such as chamomile, mint, and rose petals, and are often enjoyed after meals to aid digestion and promote relaxation. In Persian homes, brewing and sharing herbal tea is a cherished ritual that brings people together.

For language learners, exploring Persian herbal teas offers a perfect opportunity to dive deeper into Persian vocabulary while experiencing a part of everyday life. Each tea has its own Persian name and specific qualities, giving you a chance to expand your language skills while sipping on a warm, fragrant cup of tea.

The Persian Language of Spices: 40 Herbs and Spices in Persian

For Persian learners, exploring these natural elements offers a fun way to connect language with culture. Each herb or spice has its own Persian name, and often, these names are embedded in idioms, stories, and poetry. By learning about these elements, you can expand your vocabulary while also deepening your cultural understanding.

Here is a glimpse of some of the most notable herbs and spices you’ll encounter in Persian life and language:

1. Valerian: A plant whose root is commonly used for its calming properties and to treat insomnia and anxiety.
2. Chamomile: A herb known for its calming effects, often used in teas to relieve stress and promote sleep.
3. Musk (Pussy) Willow distillate: Derived from the willow plant, used traditionally in herbal medicine and aromatherapy.
4. Fennel: An aromatic plant used as a spice in cooking and as a digestive aid.
5. Echium (Viper’s-bugloss): A plant often used for its anti-inflammatory and skin-healing properties.
6. Persian hogweed: Also called Heracleum persicum, commonly used in Persian cuisine for its seeds and stems.
7. Nutmeg: A spice derived from the seed of the nutmeg tree, used in cooking and traditional medicine.
8. Liquorice: A plant used for its sweet flavor and for treating various ailments, especially digestive issues.
9. Cardamom: A spice used in cooking and traditional medicine, known for its strong aroma and medicinal properties.
10. Wild rue (Esfand): A plant used in Persian culture for rituals and believed to ward off the evil eye, also used medicinally.
11. Rosemary: A fragrant herb used in cooking and for its potential cognitive and anti-inflammatory benefits.
12. Thymus: Commonly known as thyme, used as a culinary herb and for its antimicrobial and antioxidant properties.
13. Common fumitory: Traditionally used for its detoxifying properties, often in liver health remedies.
14. Dracocephalum: Known as dragonhead, used in traditional medicine, especially for digestive and respiratory issues.
15. Lavender: An aromatic herb used in aromatherapy, skincare, and for its calming effects.
16. Lemon Beebrush: A lemon-scented herb often used in teas and for its digestive benefits.
17. Castor oil: Derived from the seeds of the castor plant, used as a laxative and for skin and hair care.
18. Chicory: A plant whose root is often used as a coffee substitute and in traditional medicine for digestive issues.
19. Cinnamon: A spice derived from the bark of trees, used in cooking and for its potential health benefits, including blood sugar regulation.
20. Saffron: The dried stigma of the crocus flower, prized as a spice and for its medicinal properties.
21. Cumin: A spice used in cooking and traditional medicine, known for aiding digestion.
22. Garlic: A common culinary ingredient with potent antimicrobial and cardiovascular benefits.
23. Parsley: A common herb used in cooking, rich in vitamins and known for its diuretic properties.
24. Nettles: A plant with anti-inflammatory properties, used in herbal remedies for allergies and joint pain.
25. Common myrtle: A plant used in traditional medicine and perfumes, with potential antibacterial properties.
26. Turmeric: A spice with anti-inflammatory and antioxidant properties, commonly used in cooking and traditional medicine.
27. Mint: A refreshing herb used in cooking, teas, and medicine, known for aiding digestion.
28. Watercress: A leafy green vegetable with antioxidant and nutrient-rich properties.
29. Alcea: Known as hollyhock, used traditionally for soothing the throat and skin.
30. Manna: A natural sweet substance exuded by certain plants, historically considered as food or medicine.
31. Mustard: A plant used both for its seeds (as a spice) and for its medicinal properties.
32. Ginger: A spice and medicinal herb known for its anti-inflammatory and digestive benefits.
33. Marjoram: A herb used in cooking and for its potential to relieve digestive and respiratory issues.
34. Rose madder: A plant used historically as a red dye and in traditional medicine.
35. Fenugreek (Methi): A plant used both as a spice and for its medicinal properties, including improving digestion and regulating blood sugar.
36. Basil: A fragrant herb used in cooking and traditional medicine, known for its anti-inflammatory properties.
37. Pepper: A spice with potent antioxidant and anti-inflammatory effects, used in cooking.
38. Flixweed: A plant used traditionally in herbal remedies for respiratory and digestive ailments.
39. Pennyroyal: A plant used in traditional medicine, but its use is cautioned due to its potential toxicity.
40. Clove: A spice derived from the flower buds of the clove tree, used in cooking and traditional medicine for its analgesic, antimicrobial, and digestive properties.

A Journey Through Persian Flavors

Exploring Persian cuisine, sharbat, and herbal teas provides a deeper understanding of Persian culture and language. At Joy of Persian, we believe that immersing yourself in the flavors and traditions of Persia enriches your learning experience. By experimenting with herbs and spices in Persian, you can connect with the cultural practices that have shaped the Persian language and culinary art for centuries.

In lesson 8 of our “Let’s Learn Persian – B1” course, you’ll dive into Iranian drinks, foods, and desserts, with plenty of opportunities to practice and master them. You’ll engage in interactive activities to enhance your understanding and fluency. Join us to enrich your Persian language skills while enjoying the diverse and delicious world of Iranian cuisine.

If you’re excited to explore herbs and spices in Persian while practicing your language skills, reserve a 1-on-1 class with us on italki! You’ll get personalized lessons focused on expanding your vocabulary, improving pronunciation, and diving deeper into Persian cuisine and culture. It’s a perfect way to enhance your learning experience in a supportive and engaging environment.

Have you tried making Persian dishes, sharbat, or herbal teas? Share your experiences and favorite recipes with us as we continue to explore the rich flavors of Persian culture together!

References

• گیاهان دارویی به زبان ترکی استانبولی، لغات و اصطلاحات با معنی
• گیاهان دارویی به انگلیسی در جدول
• اسامی انواع سبزی و ادویه‌جات در زبان انگلیسی

P.S. If you’re traveling to Iran, or know a friend who is, a great souvenir to bring back is dāmnush—a traditional Persian herbal tea that beautifully captures the essence of Persian culture.