Cardamom is the spice most traditionally used to flavor Arabic coffee in Gulf and Levantine cuisine.
Arabic coffee, often called qahwa, is typically lightly roasted, finely ground, and brewed with cardamom. Some preparations also include saffron, cloves, or other spices, but cardamom is the defining and most widespread flavoring.
The coffee is commonly served in a small handleless cup called a finjan and poured from a long-spouted dallah. Hosts traditionally serve it in small amounts, often alongside dates or other sweets.
Arabic coffee varies by region. Gulf versions are often pale and heavily spiced, while Levantine coffee may be darker and closer to Turkish coffee. These are related traditions, but Arabic coffee is not one completely standardized recipe.