This blog post explores the rich use of spices in Levantine cuisine, including cumin, coriander, sumac, and za'atar, which not only enhance flavor but also provide medicinal benefits. In contrast, non-Levantine Mediterranean cuisines like Spanish, Italian, and Greek cuisines utilize different spices such as paprika, saffron, cayenne pepper, garlic, basil, oregano, dill, and thyme that reflect their unique culinary traditions. The prevalence of sumac and za'atar in Levantine cuisine sets it apart, making it distinctive and memorable.