Baharat
The Quirky Foodster Team
About 1/2 cup
Servings
Ingredients
- Black pepper — 2 tbsp
- Coriander seed — 2 tbsp
- Cumin — 1 tbsp
- Cassia/cinnamon — 1 tbsp
- Cloves — 1 tbsp
- Paprika — 1 tbsp
- Nutmeg — 1 tsp
- Cardamom — 1 tsp
Method
- Toast whole spices, cool, grind to a fine powder.
- Standard toast-then-grind method.
Origin: Levant and broader Arab world — a general-purpose warming spice blend, the Arabic word ‘baharat’ simply meaning ‘spices.’.
Use: A versatile all-purpose seasoning for meats, rice, and stews, added during cooking.
Classic Dishes: Kabsa; various grilled meat preparations; rice pilafs.
Storage: Keeps 2-3 months sealed and dark.
Variations: Significant regional variation exists across the baharat family, including Gulf, Iraqi, and Turkish styles.
Substitutions: A simplified mix of black pepper, cumin, coriander, and cinnamon in roughly equal parts.
- Black pepper — 2 tbsp
- Coriander seed — 2 tbsp
- Cumin — 1 tbsp
- Cassia/cinnamon — 1 tbsp
- Cloves — 1 tbsp
- Paprika — 1 tbsp
- Nutmeg — 1 tsp
- Cardamom — 1 tsp
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