Baharat Spice Blend Recipe
Learn how to make a traditional baharat spice blend with bold, aromatic Middle Eastern flavors. Perfect for seasoning meats, stews, rice dishes, and more.
Servings: 12 teaspoons
Calories: 11kcal
Ingredients
- 2 tablespoons paprika use smoked paprika for a smoky version
- 1 tablespoon black peppercorns or use 2 teaspoons ground black pepper
- 1 tablespoon cumin seeds or use 1½ teaspoons ground cumin
- 1 tablespoon coriander seeds or use 1½ teaspoons ground coriander
- 1 broken cinnamon stick or use 1 teaspoon ground cinnamon
- 1 teaspoon whole cloves or use ½ teaspoon ground cloves
- ½ whole nutmeg grated (or use ½ teaspoon ground nutmeg)
- 1 teaspoon cardamom seeds from green pods (or use ½ teaspoon ground cardamom)
- 1 teaspoon whole allspice optional (or use ½ teaspoon ground allspice)
Instructions
If using whole spices:
- Add black peppercorns, cumin seeds, coriander seeds, cinnamon stick pieces, cloves, cardamom seeds, and allspice to a dry skillet.
- Toast over medium heat for 2–3 minutes, stirring frequently, until fragrant. Do not let them burn.
- Remove from heat and allow to cool completely.
- Transfer to a spice grinder or mortar and pestle and grind into a fine powder.
- Stir in the paprika and grated nutmeg (if not already ground).
- Mix thoroughly and store in an airtight container in a cool, dark place. Best used within 3 months.
If using pre-ground spices:
- Simply add all ground ingredients to a mixing bowl.
- Stir until well combined.
- Store in an airtight container in a cool, dark place. Use within 3 months for best flavor.
Nutrition
Calories: 11kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 3mg | Potassium: 60mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 589IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 1mg