Spice labels in Arabic lend an organized and aesthetic touch to the kitchen, and facilitate access to ingredients during cooking.

💡 Top tips for choosing and using Arabic spice labels

• Clear fonts: It is preferable to choose simple and readable Arabic fonts (such as Ruqaa or modern Naskh) and avoid intertwined fonts like Diwani, which are difficult to read quickly while cooking.
• Local and global names: Some spices have different names depending on the Arab countries; for example:
• Habahan (in Egypt) is the same as Cardamom (in the Gulf and Levant).
• Sannut is Cumin, and Caraway is different from Fennel.
• It is preferable to choose label sets that provide common names or come with flexible additional names.
• Water and oil resistance: You must ensure that the labels are printed on "Vinyl" paper (Vinyl) that is resistant to moisture and wiping, because spice containers are constantly exposed to cooking steam and oils.