Iraqi 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
- As for classic baharat, with a distinctive Iraqi emphasis on cinnamon and dried lime, reflecting the country's own regional flavour preferences within the broader baharat family
Method
- Toast whole spices, cool, grind to a fine powder.
- Standard toast-then-grind method.
Origin: Iraq.
Use: Used across Iraqi rice and meat dishes.
Classic Dishes: Various Iraqi stews and rice preparations.
Storage: Keeps 2-3 months sealed and dark.
Variations: Baharat blends vary considerably from region to region.
Substitutions: Entry 44 as a substitute.
- 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
- As for classic baharat, with a distinctive Iraqi emphasis on cinnamon and dried lime, reflecting the country's own regional flavour preferences within the broader baharat family
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