Baharat spice is largely used in Lebanese and Palestinian cooking and is extremely flavorful. It is a must-have spice mixture for grilled or smoked meats, seafood, and vegetables.
What is Baharat Spice?
Baharat is an Arabic term for spice; or a collection of spices. Like Indian garam masala, this Baharat spice rub can be used to flavor kebabs and spit-roasted lamb, beef, chicken and added to stews, vegetables, or eggs. Regardless of how you use it, Baharat spice is packed with earthy, warm, delicious flavors that will amp up your cooking game.
Ingredients used in Baharat spice:
- 2 tablespoon each of:
- cumin powder
- coriander powder
- black pepper
- paprika not smoked
- 1 1/4 teaspoons coarse sea salt
- 1 teaspoon powdered cinnamon
- 1/2 teaspoon each of:
- cardamom powder
- nutmeg powder
- powdered cloves
Other items used in a Baharat spice rub include mint, turmeric, chilis for heat, and sumac.
Making a Baharat spice rub:
- Easy Version
- Gently whisk the powdered version of the spices together in a small bowl. Use right away or store it in an airtight container. This recipe makes roughly 1/3 cup of Baharat Spice.
- Fresh Toasted Version
- Our recipe is simple and doesn’t require much else other than combining already ground spices. Certainly a faster solution, however, you can toast whole spices and make a fresh spice mixture. All you’ll need is a skillet, the seed versions of the spices, and a spice grinder for the job.
Baharat Spice: Fresh Toasted Version
- 5 teaspoons cumin seeds
- 1 1/2″ stick of cinnamon
- 5 teaspoons coriander seeds
- 6 cardamom pods
- 3/4 teaspoons whole cloves
- 4 teaspoons whole peppercorns
- 2 tablespoons paprika not smoked
- 1 1/4 teaspoons coarse sea salt
- 1/2 teaspoon powdered nutmeg
Toasting and grinding the spices:
- Toast the black pepper first in a skillet over medium heat until fragrant—about 1 minute. Make sure to move the pan around, so they do not burn. Place into a shallow dish to cool.
- Toast the cinnamon stick, coriander seeds, cardamom pods, and whole cloves the same way. Place into a separate dish from the black pepper.
- Depending on your spice grinder, you might find that the black pepper does not grind down as quickly as the rest of the spices. We like to grind the black pepper to a rough grind, add the remaining spices to the black pepper in the spice grinder, and do a fine grind on all of them.
- After you’ve completed the grinding, add spices to a bowl along with the sea salt, paprika, and powdered nutmeg. If you’d like a finer grind on your salt, add it to the grinder with the rest of the spices. Store baharat spice in an airtight container.
How to use Baharat Spice:
This flavorful spice blend can be used as a rub for meat or added to sauces, glazes, or marinades for barbecue and grilling. It can also be used as a garnish for fish and vegetables. Try dusting it over Smoked Butternut Squash Soup, or season your burgers with it.
Storing:
Store baharat spice mixture in an airtight container in a cupboard or pantry for up to 1 year after preparation. It’s always a good idea to check on it from time to time to ensure that it’s still dry. As always, discard any rub that has come into contact with raw meat.
Baharat Spice
Ingredients
- 2 tablespoons cumin powder
- 2 tablespoons coriander powder
- 2 tablespoons black pepper
- 2 tablespoons paprika not smoked
- 1 1/4 teaspoons sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon nutmeg powder
- 1/2 teaspoon powdered cloves
Instructions
- Combine mixture either use immediately or store in an air tight container in the pantry for up to 1 year after preparation.
- Discard any rub that has come into contact with moisture or raw meat.
- Use on meat, poultry, vegetables, meat substitutes, or in sauces, soups, stews, and breakfast items.
- Want to toast your own spices? See the notes section for details.
Notes
Toasted spice version–what you’ll need
- 5 teaspoons cumin seeds
- 1 1/2″ stick of cinnamon
- 5 teaspoons coriander seeds
- 6 cardamom pods
- 3/4 teaspoons whole cloves
- 4 teaspoons whole peppercorns
- 2 tablespoons paprika not smoked
- 1 1/4 teaspoons sea salt
- 1/2 teaspoon nutmeg powder
Toasting and grinding the spices:
- Toast the black pepper first in a skillet over medium heat until fragrant—about 1 minute. Make sure to move the pan around, so they do not burn. Place into a shallow dish to cool.
- Toast the remaining spices the same way. Place into a separate dish from the black pepper.
- Depending on your spice grinder, you might find that the black pepper does not grind down as quickly as the rest of the spices. We like to grind the black pepper to a rough grind, add the remaining spices to the black pepper in the spice grinder, and do a fine grind on all of them.
- After you’ve completed the grinding, add spices to a bowl along with the salt, paprika, and powdered nutmeg. If you’d like a finer grind on your salt, add it to the grinder with the rest of the spices.
