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baharat (seven spice) + recipes

May 4, 2017 by Kathryn Pauline 4 Comments

“Baharat” simply means spices in Arabic, but often refers to a seven spice blend. Think of this one sort of like a Lebanese version of garam masala. The warm notes of coriander, cloves, cardamom, cinnamon, and nutmeg give the blend a lovely well-rounded flavor.

A spice blend is the kind of thing that you make in a big batch and use over the course of a several months to a year (it will last closer to a year if stored in a sealed glass or stainless steel container). While it takes a small amount of effort up front, you’ll reap the benefits for a long time. If I’m cooking with this spice blend (as opposed to just sprinkling it), I usually temper it in oil over low heat for about 1 to 2 minutes, which gives it a toastier flavor. But it’s also delicious sprinkled as-is.

Here are a few of my favorite ways to use baharat / seven spice:

  • warak enab (Lebanese grape leaves)
  • the best way to make falafel + a recipe
  • vegetarian shepherd’s pie
  • chicken shawarma
  • sheet pan ras al asfour
  • kuku sabzi inspired frittata
  • shawarma platter
  • potato chop skillet
  • baked falafel crumbles + falafel salad
  • shish kebab over an open fire
Print

baharat (seven spice) + recipes

Print Recipe

  • Yield: just over 1 cup

Ingredients

  • 1/4 cup ground black pepper (3 tablespoons + 2 teaspoons whole peppercorns)
  • 1/4 cup ground paprika
  • 1/4 cup ground cumin seeds (1/4 cup whole cumin seeds)
  • 1/4 cup ground coriander seeds (1/4 cup + 1 tablespoon whole coriander seeds)
  • 2 tablespoons ground cloves (2 tablespoons + 2 teaspoons whole cloves)
  • 2 teaspoons ground cinnamon (2 1/2 inch cinnamon stick)
  • 1 teaspoon ground nutmeg (1 small nutmeg) – optional
  • 1 teaspoon ground cardamom (8 to 9 cardamom pods)

Instructions

Combine ground spices and store in a resealable container (preferably glass).

Notes

If you’d like to make a larger batch, here are the ratios:

12 parts ground black pepper
12 parts ground paprika
12 parts ground cumin seeds
12 parts ground coriander seeds
6 parts ground cloves
2 parts ground cinnamon
1 part ground nutmeg (optional)
1 part ground cardamom

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Filed Under: specialty ingredients Tagged With: middle eastern

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Reader Interactions

Comments

  1. Nisha

    October 21, 2019 at 11:51 pm

    don’t we have to toast the spices?

    Reply
    • Kathryn Pauline

      November 3, 2019 at 3:40 am

      That step is totally optional (I mean, depending on who you talk to), but always a good option if you have the time. If you plan to toast the spices, it’s best to do so in a dry pan before grinding them.

      Reply
  2. Maryam

    May 10, 2017 at 8:11 pm

    Katie I want to thank you for giving me this opportunity to share this Biryani recipe with everyone

    Reply
    • Kathryn Pauline

      May 10, 2017 at 8:34 pm

      Thank you for sharing your recipe with everyone and for taking the time to teach me how to make it! People are going to love it!

      Reply

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Welcome! I’m Kathryn Pauline, recipe developer and photographer here at Cardamom and Tea, where I hope you’ll find something delicious to make.

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