Damascus, March 10 (SANA) During the holy month of Ramadan, the spice markets of Old Damascus regain their distinctive charm, turning into lively spaces where the aromas of cardamom, cinnamon and cloves mingle with the city’s centuries-old memory.
In the narrow alleys of Damascus, where traditional shops stand side by side and the scent of spices fills the air, these markets remain living witnesses to the city’s rich past. For centuries, Damascus was a vital stop along the trade routes linking East and West, when spices ranked among the most precious goods transported across continents.
A living archive of Damascene life
Heritage researcher, Director of the Commercial House for Traditional Crafts, and Deputy Head of the Orientalists Association, Khaled al-Fayyad, told SANA Cultural that Damascus’ spice markets become a vibrant center of life during Ramadan.
At the heart of this activity is Souq al-Bazouriya, which stretches between the Umayyad Mosque and Azem Palace. Al-Fayyad describes the market as “a living archive of the Damascene way of life” and “an ancient poem” that encapsulates the city’s commercial and social history.
Despite economic challenges, the markets remain an accessible option for many families thanks to the variety of goods and relatively affordable prices. Their ability to adapt to changing economic conditions continues to sustain lively commercial activity that brings a sense of optimism to both merchants and shoppers.
From the Silk Road to Ramadan tables
The spice markets of Damascus carry a legacy that stretches back centuries, when the city served as a key station along caravan routes connecting East and West, particularly the Silk Road.
According to al-Fayyad, caravans arriving from India and Southeast Asia once passed through Damascus carrying pepper, cinnamon, cloves, saffron and cardamom.
As civilizations rose and fell across the region—from the early Islamic periods to the Ottoman era—Damascus consolidated its position as an important trading center for spices as well as medicinal and aromatic herbs. In its markets, products from distant lands blended with local spices cultivated in the plains and mountains of Syria.
Commercial activity increases noticeably during Ramadan, as demand grows for spices that form the backbone of traditional Damascene cuisine. Among the most sought-after are cardamom, cinnamon, cloves, nutmeg, saffron and mastic, alongside the well-known Damascene herbal infusion known as zohourat, which often accompanies Iftar and Suhoor tables.
Many classic Damascene dishes rely on carefully balanced spice blends. Fatteh, for example, is typically prepared with cumin, sumac, dried mint and paprika. Molokhia requires dried coriander, garlic, black pepper and bay leaves, while yabraq—stuffed vine leaves—is seasoned with dried mint, seven-spice mix and cinnamon.
These spices come from various parts of the world, including India, Vietnam, Indonesia and China for pepper, cinnamon and cloves, and Guatemala for cardamom and saffron. At the same time, locally produced spices such as cumin, anise, thyme and safflower continue to enjoy strong trust among consumers.
Markets that safeguard the identity of Damascene cuisine
Historic markets in Damascus, including al-Bazouriya, Midhat Pasha, and al-Hamidiyah, reflect a unique intersection between everyday life and cultural memory.
Stacks of spices fill the shops in scenes that resemble a living museum of Levantine culinary heritage.
Al-Fayyad noted that long-established Damascene trading families have played a key role in preserving traditional spice blends passed down through generations. Their efforts have helped maintain these markets as an essential part of the city’s identity and a cornerstone of Syria’s culinary heritage.
The vivid colors of the spices, their distinctive aromas and the traditional ways in which they are displayed give visitors a sensory experience that makes the markets not only commercial centers but also cultural and social spaces.
Economic challenges and changing consumer habits
Despite the seasonal momentum that Ramadan brings, spice traders face a number of economic challenges, including fluctuations in exchange rates, rising import costs and declining purchasing power among some consumers.
To cope with these conditions, traders have adopted various strategies, such as offering different quality grades, storing goods ahead of the season and preparing ready-made spice blends in smaller quantities that suit different budgets. Many have also expanded their reliance on locally sourced products.
Consumer habits have also shifted in recent years. Many shoppers now prefer buying smaller quantities while paying greater attention to the origin and quality of spices. Interest in locally produced varieties has grown, while organic products remain limited in availability.
Preserving a historic Damascene legacy
Al-Fayyad stressed that preserving Damascus’ spice markets requires supporting them through encouraging visits and direct purchases, documenting traditional spice blends and promoting local products.
He also highlighted the importance of organizing Ramadan cultural events within these markets and improving their infrastructure in ways that preserve their historic character.
More than places of commerce, Damascus’ spice markets remain living memories of a city that for centuries stood at the crossroads of trade and civilizations, continuing to carry the fragrance of its heritage to new generations.
R.A
