Baharat (V)
| Baharat (V) | |
|---|---|
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| Baharat in a large airtight container | |
| Servings: | Makes a small jar of baharat |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
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Bahārāt is a spice mixture or blend used throughout the Levant, in Lebanese, Syrian, Jordanian, Iraqi, Libyan and Palestinian cuisine.
Baharat, in Arabic, means "spices". The name originated in Medieval India, as Bhārat, a Sanskrit name for India, was the source of these spices.
Unless you are going to use tons of the stuff, assume half or even a quarter of a teaspoon for one part
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 parts black pepper
- 3 parts coriander seeds
- 3 parts cinnamon
- 3 parts cloves
- 4 parts cumin seeds
- 1 part cardamom pods
- 3 parts nutmeg
- 6 parts paprika
Method
- Grind all of the ingredients to a fine powder in a spice mill or coffee grinder.
- Dried and pulverised kaffir lime leaves can also be added to taste.
- The mixture can be mixed with olive oil and lime juice to form a marinade.
Variations
Possible ingredients may be:
- Allspice
- Black peppercorns
- Cardamom seeds
- Cassia bark
- Cloves
- Coriander seeds
- Cumin seeds
- Nutmeg
- Dried red chili peppers or paprika
Turkish baharat includes mint as a key ingredient. In Tunisia, bharat refers to a simple mixture of dried rosebuds and ground cinnamon, often combined with black pepper. In the Gulf States, loomi (dried black lime) and
saffron may also be used for the kebsa spice mixture (also called "Gulf baharat").