The diverse and rich culinary history of Sana'a can be traced back to ancient civilizations that have lived in the region. With Yemen positioned at the crossroads of Africa, Asia, and the Mediterranean, its cuisine has been influenced by a variety of cultures, including Ottoman, Indian, and African flavors. Spices like cumin, coriander, saffron, and cardamom play a significant role in Sana'a's dishes, revealing the city's historical role in the spice trade. Traditional methods of cooking in a tandoor or clay oven are still popular, and grains such as millet, barley, and sorghum form the staple diet. Despite modern influences, Sana'a maintains a unique food identity that is characterized by rich seasoning, distinctive aroma, and communal dining.