Baharat Seasoning Blend

Baharat (pronounced ba-har-ot) means “spices” in Arabic – and that’s exactly what this seasoning blend is: a versatile mix of warm spices used commonly in Arabic cuisines and throughout the Middle East. Each region, family and cuisine puts their unique twist on the blend.

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Why you’ll love this recipe!

Baharat is actually the Arabic word for “spices”. But it is also a well-known and loved spice blend. There is no one recipe for baharat — the ingredient list varies by cook, cuisine and region.

Baharat is a warming spice blend with black pepper, coriander, paprika, nutmeg, cumin, cloves and cinnamon generally at its core. The Jerusalem cookbook takes this base mixture and adds allspice and cardamom, leaving out the paprika.

If you dig further, you’ll find recipes with dried mint (Turkish influence), oregano, rose petals (Tunisian influence), ginger and red chiles. In the Persian Gulf region, baharat features dried black lime and saffron.

Baharat is used in stews, soups with vegetables, as a dry rub and in marinades. It can also be used to spruce up starchy side dishes like rice, lentils and pilafs. And in recent years, I’ve seen it pop up in chocolate bars at the Fancy Food show!

Ingredients you’ll need

My version of baharat uses smoked paprika and some spicy cayenne but no cardamom. Feel free to try your own combinations. I love the warmth and mild but prevalent heat of this combination. Give it a whirl and then change it up however it suits you!

Whole spices

Black peppercorns: Not all black peppercorns are the same but any variety will work. Whole is best but if you use pre-ground, makes sure it is still flavorful.

Cumin seeds: In a pinch you can use ground cumin but I do love the punch of whole cumin seeds.

Coriander seeds: These are the seeds from the plant that produces cilantro but they bear little resemblance in flavor – hints of citrus with a warm and nutty essence that pairs well with cumin.

Ground spices

Smoked paprika: this is my twist instead of plain paprika. Plain (not smoked) paprika will work if that is what you have on hand.

Cayenne: I always love a bit of heat and think it works beautifully in this blend.

Cinnamon: The ultimate warming spice that moves effortlessly from sweet to savory.

Allspice: This spice starts as whole berries like peppercorns. If that’s what you have, use them as you do the peppercorns and blend with the whole spices. They have a warm aroma in the clove, nutmeg, cinnamon realm.

Nutmeg: This beguiling warm spice is also a wonderful secret addition to a good bolognese sauce and rounds out this baharat blend nicely.

How to make this recipe

It helps to have a coffee grinder that you can use exclusively for spices but a mini food processor or even a mortar and pestle will do the trick. Or use all pre-ground spices.

1. Heat the whole spices in a small frying pan on medium high until fragrant. I used a non-stick pan but it doesn’t have to be.

2. Let the spices cool and transfer to your spice grinder (or mini food processor or mortar and pestle). Grind to a fine powder similar to the other pre-ground spices.

3. Heat the pre-ground spices in the pan as well until they start releasing fragrance.

4. Combine the ground up whole spices with the pre-ground spices.

5. Store in a sealed container to retain freshness but marvel at the beautiful color and aroma first!

Expert Tips and FAQs

1. Pro-tip: If your whole or ground spices are old they will have lost some of their flavor. Get in the habit of dating your spices either by marking when you opened them or noting what date they will expire. Dried spices vary in shelf life from 1 – 3 years. This article about dried spices outlines some great rules of thumb for how long to keep spices and how to revive them if they are near the end of their life.
2. This recipe can easily be doubled. Just be sure to store the blend in an airtight container to retain the wonderful aroma.
3. Baharat marries with and enhances many foods but one of my favorite combinations is with lamb.

Recipes using baharat

Stuffed Romano Peppers from the Jerusalem Cookbook

Beef Meatballs with Fava and Lemons from the Jerusalem Cookbook

Preserved Lemon Hummus – add some baharat to your favorite hummus recipe either mixed into the hummus or sprinkled on top!

P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!