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Make Your Own Turkish Baharat - Magical Spice Mixes #62
September 25, 2015

Make Your Own Turkish Baharat and Add Fab Flavours to Your Home Cooking


25th September 2015 -- Issue #62

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Turkish Baharat

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Baharat Recipe

This traditional, flavour-packed blend is used all over Turkey and throughout the Middle East with many variations. It's a versatile mix and is often combined with oil and rubbed on meat prior to roasting. It's also used as a condiment and can be used as an all-purpose seasoning for numerous dishes.

Ingredients: (makes about 10 tbsp)

3 tbsp coriander seeds
2 tbsp paprika
2 tbsp black peppercorns
2 tbsp cumin seed
1 tbsp green cardamom pods
4 tsp dried mint
2 tsp chili powder
2 tsp dried thyme
1 tsp nutmeg powder
1 tsp whole cloves
3 inch piece of cinnamon
6-8 dried bay leaves

tbsp = tablespoon
tsp = teaspoon


  • Crumble the bay and break up the cinnamon

  • Grind the bay and cinnamon along with the cardamom pods, coriander, cumin, peppercorns, and cloves

  • Sieve into a bowl

  • Stir in the paprika, chili and nutmeg powders. Combine thoroughly

  • Finally, crumble in the mint and thyme and combine thoroughly

That's all there is to it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Click here for a large collection of my other homemade mixes and blends.

Spice Magic - Recipe Book
Special Offer

I've reduced the price to only $5 exclusively
for my newsletter subscribers.

This is my new downloadable recipe book all about making your own spice mixes and herb blends.

It has 100 Recipes from all around the world ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

  • A Collection of BBQ Rubs
  • Cajun, Creole and Taco Seasonings
  • Curry Powder and Masala Blends
  • Pumpkin and Pudding Spice Recipes
  • Mulling and Pickling Spice Mixes
  • Recipes For Dry rubs
  • Blends From China, India, US, Africa and Europe
  • And Many More

It comes with 4 bonus books all written by me!

It also has a 60 day money back guarantee.
No questions asked!

Click Here For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

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Until Next Week,

Jason -

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