For centuries, spices like cardamom, turmeric, cumin, and even za’atar have added depth and fragrance to savory dishes. But in recent years, these bold flavors have crossed over into the world of desserts—reshaping how we think about sweetness.

Across the Middle East and South Asia, cardamom has long been a staple in sweets like Indian gulab jamun, Persian sholeh zard, and Arabic ma’amoul. Its floral, citrusy warmth pairs beautifully with sugar, nuts, and milk.

Now, chefs and bakers around the world are expanding that tradition. Za’atar—typically reserved for breads and meats—is appearing in shortbread cookies and even ice cream, offering an earthy, herbal twist. Turmeric, known for its golden hue and anti-inflammatory properties, is being whisked into custards, panna cottas, and white chocolate ganache. And cumin, perhaps the most surprising guest at the dessert table, lends a smoky, nutty note to dark chocolate tarts and spiced date cakes.

This isn’t just fusion for fusion’s sake. It reflects a deeper shift in how we define dessert, not only as sweet, but also complex, layered, and culturally rooted.

As diners become more curious and global palates evolve, these “sweet spices” are no longer a surprise—they’re a signature.

Notable Examples:

  • Cardamom: At Diane’s Place in Minneapolis, pastry chef Diane Moua incorporates cardamom into her five-spice chocolate mousse, blending it with cinnamon, ginger, nutmeg, and cayenne to create a dessert that’s both rich and aromatic.  Scroll down for the full recipe.

  • Za’atar: Rafik Halabi of Bistro Badia in Germany offers a unique cheesecake featuring a za’atar-infused biscuit base topped with sumac berries, providing a savory twist to a classic dessert. Full recipe here.

  • Turmeric: Claire Saffitz’s Kabocha Turmeric Tea Cake combines roasted kabocha squash with turmeric and garam masala, resulting in a moist, spiced loaf that’s both comforting and exotic.  Here is the recipe. 

  • Cumin: Chef Paul Foster introduces cumin into the sweet realm with his chocolate and cumin fudge, offering a subtle warmth that complements the richness of the chocolate. Full Recipe

Five-Spice Milk Chocolate Mousse

Inspired by Diane Moua of Diane’s Place
Serves 8–10

🌶️ Five-Spice Blend:

  • 1 tbsp each: ground cinnamon, ginger, nutmeg, cardamom

  • ½ tsp cayenne
    Mix and store in an airtight container (keeps for up to a year).

🍫 Mousse Ingredients:

  • ½ lb milk chocolate, chopped

  • 2 cups heavy cream

  • 1 egg + 3 yolks

  • ¼ cup sugar

  • 2 tbsp five-spice mix

  • 1½ tsp salt

🧁 Instructions:

  1. Melt chocolate gently over low heat; set aside.

  2. Whip cream to soft peaks; set aside.

  3. Heat eggs, sugar & spice over a double boiler, whisking until warm and smooth.

  4. Whip egg mixture until pale and fluffy.

  5. Fold in melted chocolate and most of the cream, then gently fold in the rest.

  6. Pipe into ramekins or molds, chill, and serve cold.