Baharat Spice Mixes

Recipe and photo by Tami Ganeles Weiser Yield:  2.5 servings (5 tablespoons total)
Prep Time:  5 minutes Cook Time:  2 minutes

Baharat Spice Mixes

Baharat spice mixes are an Arabian staple and can vary significantly by region, but they are always full of warm spices and rich with pepper. Baharat is great simply as a spice rub or added to a sauce or soup, and both of these versions are made from spices you might already have in your pantry. Like all spice mixtures, Baharat is best if you can grind or scrape the components immediately before using.

Ingredients

Version 1

6 teaspoons ground allspice

6 teaspoons freshly ground black pepper

1½ teaspoon freshly grated nutmeg (see Kitchen Tips)

1½ teaspoon ground cinnamon

 

Version 2

2 tablespoons ground allspice

1½ tablespoons freshly ground black pepper

1 teaspoon cardamom seeds (see Kitchen Tips)

1 teaspoon freshly grated nutmeg

1 teaspoon paprika (sweet, hot, smoked—you choose)

1 teaspoon ground cinnamon

¼ teaspoon cumin seeds

¼ teaspoon coriander seeds

Instructions

Version 1:

  1. Combine the allspice, pepper, nutmeg and cinnamon together in jar with a tight-fitting lid.
  2. Cover and shake to combine. Store at room temperature for up to 2 months for full flavor.

Version 2:

  1. Combine the allspice, pepper, cardamom, nutmeg, paprika, cinnamon, cumin, and coriander in a dry, medium-sized skillet. Toast for about 1 minute, or until fragrant, watching the skillet carefully to ensure that the spices don’t burn (remove the pan from the heat immediately if it seems like they might).
  2. Carefully transfer to a spice grinder and grind to a fine powder. Transfer to a jar with a tight-fitting lid.
  3. Cover and store at room temperature for up to 2 months.

Kitchen Tips

  1. Nutmeg is available ground, but if you buy the whole nutmeg and grate it or scrape it with a sharp knife yourself, the flavor and fragrance will be much stronger. Look for it in specialty spice stores, well-stocked supermarket spice sections, or online.
  2. You can buy cardamom seeds and they will be perfectly nice, but the flavor will be stronger if you buy the whole pods and remove the seeds yourself. To remove the seeds from the pods, place the pods on a work surface. Using the flat side of a large chef’s knife (being careful not to have the blade face you), gently press on the pods. The seeds will start popping out. Gather up the tiny seeds to use in your recipe. If your like, you can reserve the husks for infusing liquids such as teas and sauces.

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