Baharat Spice Mix
A must in every Middle Eastern kitchen, bahart is an spice blend used in many Middle Eastern recipes!
Servings: 7 servings
Calories: 18kcal
Equipment
Ingredients
- 2½ teaspoon whole black peppercorns (7 grams)
- 2¼ teaspoon cumin seeds (4 grams)
- 2½ teaspoon coriander seeds (3 grams)
- 1 tablespoon paprika powder
- ¾ tablespoon allspice berries (4 grams)
- ½ cinnamon stick (1 gram)
- 28 whole cardamom pods (4 grams)
- 1 teaspoon whole cloves (1 gram)
- ¼ whole nutmeg, grated (1 gram)
- 3 dried chili peppers (or ½-1 teaspoon cayenne pepper)
Instructions
- Add whole black peppercorns, cumin seeds, cardamom pods, allspice berries, coriander seeds, whole cloves, whole nutmeg, chili peppers, and ½ of a cinnamon stick to a hot cast-iron pan. Toast until aromatic.
- Allow spices to cool before handling. Remove nutmeg, and grate separately using a microplane. Grind the remaining whole spices into a fine powder either by hand with a mortar and pestle or a spice grinder.
- Mix ground spices, paprika, and shaved nutmeg together until throughly mixed. Store the baharat spice in an airtight container for up to a year. Mark the container with "baharat" and the date.
Notes
- If you don't have a mortar and pestle or a spice grinder, a coffee grinder works just as well!
- Always start with fresh spices and toss out any spices over a year old.
- I prefer to make smaller batches of baharat spice mix so that it's fresh. If you do make a larger batch, consider freezing the extra to retain the freshness.
- Store baharat in an airtight location, away from direct sunlight.
Nutrition
Serving: 1tablespoon | Calories: 18kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 11mg | Fiber: 1g | Sugar: 0g
