Exploring the bazaar in Esfahan is one of my favourite pursuits and I never tire of idly roaming from seller to seller passing by the rhythmic hammering of the copper beaters and sawdust covered furniture makers as we make our way towards the Bazaareh Advieh Furushaan-the spices.
The hammering and sawing noises fade as we catch our first peppery wafts of the herbs and spices (advieh). The fragrance is overwhelming and the ground and chopped produce displayed so beautifully that you can’t help but want to photograph the colourful mounds.
As well as being sold separately a selection of seven spices (haft-advieh) is sold together to create the Persian spice mix which makes Persian stews (khoresht) and rice (pollo) dishes so tempting. It is a collection of heady and pungent flavours which varies between regions but can include black pepper, cinnamon, saffron, nutmeg, cumin, cardamom, and ginger.
And it not only looks good, it tastes great.