Middle Eastern spice mix used as a seasoning and a condiment. Made from finely ground cumin, paprika, coriander seed, cloves, cinnamon, cardamom and nutmeg.
Baharat is a Middle Eastern seasoning that combines sweet and aromatic spices. It is similar to the Indian spice mix garam masala in that it can be added to food at the end of cooking, just before serving, to add a final flourish of flavour to soups, stews and rice dishes. It can also be rubbed into meat or fish before grilling (or combined with oil and citrus juice to make a marinade), and may also be used as a condiment when made into a paste with oil, garlic and herbs.
- 3 parts black peppercorns (1 tablespoon)
- 3 parts cumin seeds (1 tablespoon)
- 3 parts paprika (1 tablespoon)
- 2 parts coriander seeds (2 teaspoons)
- 1 parts cloves (1 teaspoon)
- 1 part ground cinnamon (1 teaspoon)
- ½ part cardamom seeds (½ teaspoon) (break open about 12 green cardamom pods by crushing with the broad side of a heavy knife, and shake out the seeds)
- ½ part nutmeg (½ teaspoon)
- Heat a small, heavy-based frying pan over a medium heat. Add the whole spices and dry fry for 1 – 2 minutes, or until they release a fragrant aroma. Turn off the heat when done.
- Tip the toasted spices into a spice grinder and grind until finely ground (if you do not have a spice grinder, then use a pestle and mortar or the small bowl of a food processor).
- Combine the toasted spices with the remaining ingredients in a clean and dry jam jar / airtight container. Seal, and give the jar a good shake until all the spices are evenly mixed. Store in a cool, dark cupboard. Use within a month for full potency.