• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Shop
  • Contact
OMG! Yummy
  • Recipes
  • Cookbook!
  • Tasting Jerusalem
  • Jewish Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Cookbook!
  • Tasting Jerusalem
  • Jewish Recipes
  • Shop
  • Contact
×

Home » Tasting Jerusalem » Baharat Seasoning Blend

Baharat Seasoning Blend

by Beth Lee · Published: Jan 7, 2022 · Modified: May 2, 2022

Jump to Recipe Jump to Video Print Recipe
Baharat in a blue bowl with wooden spoon in a pinterest image.

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.

For ease of browsing, here are all of my Middle Eastern recipe and ingredient posts in one place.

Blue bowl of baharat with wooden spoon on the side.

This post contains Amazon affiliate links – if you click on one and purchase something, I receive a very tiny percentage of the sale. Your price is never affected.

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!

Ingredient shot showing all spices needed for baharat seasoning.

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.

Whole spices in frying pan heating up on stove top.

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.

Baharat ground spices in pan heating up.

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

Baharat spices in bowl with wooden spoon ready to be mixed.

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

Mixed baharat spice mix in a blue

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.
How long will this spice blend last?

Like any dry spice, I would suggest that it will be at its best within a year, if stored properly. But one of the best things about making your own blend is how fresh and fragrant it will be. So use it up quickly and make it again!

How do I cook with baharat?

Use this versatile blend as a dry rub on meat, as a flavor addition to soups and stews, in ground meat mixtures used to stuff peppers or eggplants, in salad dressings and marinades and if you are really adventurous, try pairing it with something sweet like an olive-oil based quick bread or chocolate - perhaps in a truffle!

Where can I buy baharat if I don't want to make my own?

You can definitely order baharat online or visit a local spice shop. As mentioned, each blend will be unique so find one that suits your taste buds!

What is a good substitute for baharat seasoning?

If you have a deep Middle Eastern spice cabinet, try ras el hanout. Some people suggest trying garam masala - an Indian spice blend - but like baharat, it varies so widely that you really need to give it a whiff and use your judgement. The other option, is to use a subset of the spices in the this mix - maybe the pepper, the paprika and the coriander, for example. Or cinnamon, cumin and coriander.

Baharat spice blend in a grey bowl with a wooden spoon holding some spice rub next to it.

Recipes using baharat

Stuffed Romano Peppers

Stuffed romano peppers cooked and in still in sauté pan.

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!

Preserved lemon hummus in a blue bowl with pita on the side.

Join our virtual cooking community!

Love this recipe and want more like it? Follow our Tasting Jerusalem Facebook page or join our cooking group. Ask questions, brag about your creations, and join the conversation with other like-minded cooks throughout the world.

Join the group!

Buy my cookbook now!

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!

Blue bowl of baharat with a wooden spoon.

Baharat Spice Blend

Baharat (pronounced ba-har-ot) means “spices” in Arabic – and that’s exactly what it 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.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 5 mins
Course Condiment
Cuisine Middle Eastern
Servings 8
Calories 12 kcal

Ingredients
  

  • 1 tablespoon black peppercorns
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • ½ teaspoon nutmeg

Instructions
 

Whole Spices

  • 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 non-stick. 
    Whole baharat spices in a small frying pan.
  • Let the spices cool and transfer to your spice grinder (or mini food processor or mortar and pestle).
    Whole spices in grinder.
  • Grind to a fine powder similar to the other pre-ground spices.
    Spices ground up in grinder.

Ground Spices

  • Heat the pre-ground spices in the pan as well until they start releasing fragrance. Let them cool.
    Pre-ground spices in a small frying pan.

To Finish

  • Combine the ground up whole spices with the pre-ground spices.
    Spices in a white bowl with a wooden spoon ready to be mixed together.
  • Store in a sealed container to retain freshness but marvel at the beautiful color and aroma first!
    Baharat spice mix in a blue bowl with wooden spoon on the side.

Video

Notes

  • 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 recipe can easily be doubled. Just be sure to store the blend in an airtight container to retain the wonderful aroma.
  • Baharat marries with and enhances many foods but one of my favorite combinations is with lamb.

Nutrition

Calories: 12kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 369IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Keyword seasoning blend, spice blend, Spice mix
Tried this recipe?Let us know how it was!

More Tasting Jerusalem

  • Stuffed Romano Peppers Recipe
  • Roasted Harissa Potatoes with Preserved Lemon Gremolata
  • Harissa Chicken with Preserved Lemons
  • Cucumber Tomato Salad: Celebrating Summer Produce

Reader Interactions

Comments

  1. Cheryl | Pook's Pantry

    January 11, 2022 at 6:28 am

    5 stars
    One of my all-time favorites! It is PERFECT with lamb 🙂

    Reply
    • Beth Lee

      January 20, 2022 at 7:49 am

      Yes - lamb is especially wonderful with this blend!

      Reply
  2. Sandi

    January 08, 2022 at 8:57 am

    5 stars
    I love how creative this spice mix is! I am ready to take the plunge trying some homemade spices and this is the first I want to try.

    Reply
    • Beth Lee

      January 20, 2022 at 7:46 am

      What a great way to change up some of your amazing easy dinner recipes!

      Reply
  3. Sandhya Ramakrishnan

    January 07, 2022 at 8:16 pm

    5 stars
    I love making my own spice blends and Baharat is one of my favorite. I got some from the local market when we went to Dubai couple of years back. I use a little bit of it in all my curries and stir fry and it is delicious. I can't wait to make my own now.

    Reply
    • Beth Lee

      January 20, 2022 at 7:45 am

      Oh it's so fun to taste the various blends from all over the world! Then take that experience and make your own.

      Reply
  4. Laura

    January 07, 2022 at 2:31 pm

    5 stars
    Ooooh this smells so aromatic! I always prefer making my own spice blends so I know EXACTLY what is in there. Thank you!

    Reply
    • Beth Lee

      January 20, 2022 at 7:45 am

      I can totally see you making a variation of one of your creations with this blend or making your own version of this blend with a little Laura touch!

      Reply
  5. Priya Srinivasan

    January 07, 2022 at 11:43 am

    5 stars
    Love baharat, ahh the aroma of freshly made spice-mix intoxicating!!! I keep a stash in my pantry and add it to my pilaf's. I never knew it is so easy to make it at home. I m definitely trying this.

    Reply
    • Beth Lee

      January 07, 2022 at 2:25 pm

      Thanks Priya - let me know how yours comes out. Yes - fresh spices and blends are such a key to flavorful food that is quick and easy to make!

      Reply
  6. Couscous & Consciousness

    September 04, 2013 at 11:44 pm

    Running a bit late, but finally posted my Maqluba using baharat - http://couscous-consciousness.blogspot.co.nz/2013/09/maqluba.html. I really would like to play around with this spice blend some more, maybe even make a few adjustments to the combination of spices. I can see it working well in all kinds of dishes - I think you could also probably use it as a substitute for garam masala.

    Reply
    • Beth Lee

      September 06, 2013 at 9:43 am

      Oh that's a good idea Sue. Keep us posted on your further exploits - just because we are moving on to pomegranate molasses, doesn't mean we don't want to keep "doing the Baharat"!

      Glad to have this post for my round-up! I'm running behind too, by the way!

      Reply
  7. @yumivore

    August 05, 2013 at 8:25 pm

    lovely round-up of salads, and baharat - a wonderful spice blend to spotlight!

    Reply
  8. [email protected]

    August 04, 2013 at 5:02 pm

    The salads look super. I will try to make some.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to OMG! Yummy

Beth
Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together!  See all my recipes...

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Buy my cookbook!

Photo of the cover of the essential Jewish baking cookbook by Beth Lee.

Sign up for emails & get my Exclusive Preserved Lemon eBook!

OMG! Yummy Web Stories

View my web stories

 

Top Posts

  • Ottolenghi Preserved Lemons: A Tangy, Zippy Must-Have Kitchen Staple
    Ottolenghi Preserved Lemons: A Tangy, Zippy Must-Have Kitchen Staple
  • Roasted Grapes
    Roasted Grapes
  • Kalbi Marinade for Korean Short Ribs
    Kalbi Marinade for Korean Short Ribs

Latest

Roasted grapes in a grey bowl with an herby napkin and copper spoon.

Roasted Grapes

Korean cucumber salad in white bowl with red chopsticks

Korean Cucumber Salad

One stuffed pepper on a plate with yogurt and fresh parsley.

Stuffed Romano Peppers Recipe

Horizontal image showing logos of various media outlets that OMG! Yummy has been featured in.

Copyright © 2023 · Beth Lee/OMG! Yummy · All Rights Reserved · Privacy Policy

  • Facebook
  • Pinterest
  • Twitter
  • Yummly
  • Reddit
 

Loading Comments...