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Baharat Spice

Baharat Spice

Baharat spice is largely used in Lebanese and Palestinian cooking and is extremely flavorful. It is a must-have, particularly for stews, marinades, grilled or smoked meats, seafood, and vegetables.
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Course: Rubs
Cuisine: Middle Eastern
Keyword: baharat spice
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 0.33 cup
Calories: 280kcal
Author: Sabrina Baksh


  • 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


  • 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.



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.


Calories: 280kcal | Carbohydrates: 69g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 8896mg | Potassium: 1724mg | Fiber: 32g | Sugar: 4g | Vitamin A: 2449IU | Vitamin C: 82mg | Calcium: 811mg | Iron: 34mg