Bezar (bzar) is a Middle Eastern spice, somewhat similar to Baharat or 7 spice. This flavorful Emarati spice blend can be used to season meat, fish, veggies, and more!
Bezar is an essential spice in cuisine throughout the Middle East and North Africa. "Bezar" (sometimes spelled, "bzar") is an Arabic word simply meaning "spices." While variations of this spice mix are commonly used in many regions, "bezar" typically refers to the particular blend used in the Emarati cooking.
Historically, the region that is now known as the United Arab Emirates has been an essential stop on trading routes throughout the Middle East, including spice routes. As a result, their cuisine has been shaped in part by the many different influences from nearby countries.
Although the rich history of bezar can be traced back to ancient times, this savory, spicy seasoning is still widely used today. The earthy, warm flavor is often compared to another spice mix that comes from India, garam masala.
Jump to:
😍 Why You'll Love This Recipe
- This exotic spice blend can be made with everyday ingredients you probably already have in your pantry!
- Bzar is a great spice mix to make ahead of time and store in an airtight container for future use!
- This bezar spice mix is versatile and can be used to flavor meat, fish, vegetables, stews, and more!
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Peppercorns: You can substitute ¾ teaspoon ground black pepper.
- Cumin seeds
- Fennel seeds
- Cinnamon stick: You'll need ⅓ of a cinnamon stick.
- Coriander seeds
- Turmeric: Turmeric is a root, but we'll be using turmeric powder in this recipe.
- Dried red chilies: You can also use cayenne chilies, chile de arbol, or another spicy chile.
- Optional ingredients: Other commonly included ingredients are paprika, cloves, cardamom, fenugreek, star anise, ginger, and garlic.
🧂How To Make Bezar
Step 1: Toast fennel seeds, coriander seeds, cumin seeds, peppercorns, cinnamon stick, and dried red chilies in a hot cast-iron skillet over medium heat for a couple of minutes, or until fragrant.
Step 2: Allow spices to cool for a couple of minutes, then remove chili stems and break cinnamon stick into smaller pieces. Pour the contents of the pan into a coffee grinder or spice mill, and pulse until ground.
Pro Tip: Make sure not to grind it too fine - there should still be some texture.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Step 3: Add in the turmeric powder and pulse a few times until uniformly mixed.
🫙Storage Instructions
Pour bezar into a spice jar and store in a cool, dark location. Use within 6 months.
🌶️ Serving Suggestions
- Use it as a rub for chicken machboos (traditional dish in UAE), lamb ghouzi or other meats.
- Use it to season Instant Pot biryani, Masgouf, or this potato stew recipe.
- Mix bezar with butter and use as a spread on homemade pita bread.
- Use it as a substitute for baharat in this musakhan recipe, kubba halab, or arook (Iraqi meat patties).
🤷🏻♀️ Recipe FAQs
You can use bezar on fish, meats, vegetables, stews, breads, and many other dishes! Use it as a seasoning or mix it with olive oil to use as a marinade.
"Besar" may refer to the Nepali word for "turmeric" or the Emiratian spice mix consisting of cumin, corriander, fennel, cinnamon, peppercorns, chilies, and turmeric.
👩🏻🍳 Pro Tips
- Begin with fresh spices for best results.
- You can make a double batch and freeze half to extend its shelf life.
- To make a wet rub, mix a few tablespoons with ¼ cup olive oil and massage it into fish, chicken, lamb, or beef.
If you enjoy making your own spice mixes, be sure to try my corned beef seasoning, Santa Maria seasoning, and carne asada seasoning.
🥄 Related Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!
📖 Recipe
Bezar (Emarati Spice Mix)
Ingredients
- 2 tablespoon fennel seeds
- 2 tablespoon coriander seeds
- 1½ tablespoon cumin seeds
- 1 tablespoon peppercorns
- ⅓ cinnamon stick
- 3 dried red chilies
- 1 tablespoon turmeric
Instructions
- Toast fennel seeds, coriander seeds, cumin seeds, peppercorns, cinnamon stick, and dried red chilies in a hot cast-iron skillet over medium heat for a couple of minutes, or until fragrant.
- Allow spices to cool for a couple of minutes, then remove chili stems and break cinnamon stick into smaller pieces. Pour the contents of the pan into a coffee grinder or spice mill, and pulse until ground.
- Add in the turmeric powder and pulse a few times until uniformly mixed.
Notes
- Make sure not to grind it too fine - there should still be some texture.
- Begin with fresh spices for best results.
- You can make a double batch and freeze half to extend its shelf life.
- To make a wet rub, mix a few tablespoons with ¼ cup olive oil and massage it into fish, chicken, lamb, or beef.
martha hart says
Thank you so much for this recipe - bezar (however one may spell it!) is one of my absolute favorite flavors. It's hard to find from the places I get spices, but since I make my own vegetable stock, tomato sauce, and so on... I was thrilled to find this.
Made it up this morning, with all fresh/organic ingredients, and it is ABSOLUTELY AMAZING. The whole apartment is now fragrant and I'm ready to cook. Will be checking out more of your recipes.
¡Saludos de Chile!
Hilda Sterner says
Hi Martha,
Thank you so much for your comment and yes, definitely check out some of my other spice mixes!
Nin says
Perfect! Thank you 😘
Hilda Sterner says
Thank you for reviewing the recipe!