Baharat
A warm and peppery Middle Eastern spice blend.
Ingredients
- 2 tablespoons black peppercorns or ground black pepper
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon ground cinnamon
- 1 tablespoon ground paprika sweet or smoked
- 1 tablespoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
Instructions
Toast (optional but recommended)
- If starting with whole spices (peppercorns, cumin, coriander, cloves, cardamom), lightly toast them in a dry skillet over medium heat for 1–2 minutes until fragrant. Let cool.
Grind
- Use a spice grinder or mortar and pestle to grind the toasted spices to a fine powder.
Mix
- Combine with the pre-ground spices (cinnamon, paprika, nutmeg). Stir well to blend evenly.
Store
- Keep in an airtight jar in a cool, dark place for up to 6 months.
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