Translated from Arabic, baharat means "spices" and this traditional seasoning is used throughout the Middle East with many regional variations. It's a versatile blend and can be blended with oil and rubbed on meat before roasting. It's also an excellent all-purpose seasoning. (See the bottom of the page for other recipes)
What You'll Need: (makes about 7-8 tablespoons)
3 tbsp coriander seed
3 tbsp sweet paprika powder (or regular paprika)
2 tbsp black peppercorns
2 tbsp cumin seed
2 tsp green cardamom pods
2 tsp chili powder
2 tsp ajwain seeds
2 tsp salt (see note 2)
1 whole nutmeg
1 tsp cloves
3 inch piece of cinnamon
tbsp = tablespoon
tsp = teaspoon
Store your baharat powder in an airtight jar in a cool place and out of direct sunlight. Use within 3 months before making a fresh lot.
Note: Whilst this is aromatic and tasty as it is you could dry toast the coriander, peppercorns, cardamom, cloves and cumin before grinding to release even more aromas and flavours.
Click here for step-by-step tips on this highly recommended process. (Link opens in new window)
Note 2: You can use table salt for this recipe and it'll taste great, but as you've gone to the effort of making your own, I recommend using a quality sea, rock or kosher salt. Not only are these healthier, they will add better flavour!
Ingredient Note: For the best flavours, I use a few whole ingredients in this recipe. If you don't have them available use pre-ground powders and reduce the quantities by half. For example, 2 tablespoons of peppercorns equals 1 tablespoon of pre-ground pepper. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.
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