Aromatic baharat spice blend will transport you to travel the Middle East through your food. This Arabic seasoning Baharat is widely used in the Middle East, it’s made from 7 spices and is often referred to as the “Seven spice blend”.
You guys know that I’m Jordanian and I grew in Jordan, and I really don’t know why I still haven’t shared this Baharat recipe with you as I have so many Middle Eastern recipes on my blog! This Baharat spice blend goes into every single Arabic main dish, and sometimes appetizers too!
So if you’re interested in making a Middle Eastern dish, then you most probably need Baharat to get the right taste! Here’s an authentic recipe for Baharat seasoning, same as the one that you can buy at a spice shop in the Middle East.
You might be able to find the Baharat seasoning online or in your local Middle Eastern shop, but it might be difficult to find. So to save time and money, just collect the spices, toast them, grind them, put the spice blend in a jar and add it to your Middle Eastern dishes!
What Is Baharat or 7 spice blend?
“Baharat” is the Arabic word for “spice”, this seasoning is the official blend of the Middle East cuisine. It’s pretty much used in everything, and it consists of 7 spices. Sometimes it’s referred to as “Al baharat al sabaa” which literally translates into, the 7 spices or “Baharat mushakkaleh” which translates into assorted spices.
This spice blend is used to season meat, chicken, veggies, and soup. The recipe that I’m sharing here is the Arabic one from Levantine countries, there might be different versions in Africa, Turkey or Greece.
The Ingredients
To make baharat, you will need:
- Cinnamon sticks
- Black peppercorns
- Cardamom
- Nutmeg
- Coriander
- Cloves
- Cumin seeds
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make 7 Spice Blend?
- First, you need to collect the spices. I don’t recommend any extras such as paprika, or turmeric as that will change the flavor and you’ll end up with a different spice blend.
- You can either collect ground spices and just mix them, or as I did, collect whole spices and toast them then grind them into Baharat.
- To toast the spices, put them in a dry hot skillet and toast for 4-5 minutes. I use a wooden spoon and mix so they don’t get burnt. They will be really fragrant once toasted.
- Alternatively, put the spices on a cookie sheet and bake at 180c (360f) for 5 minutes.
- Once the spices are toasted, grind them using a pestle and mortar or an electric grinder.
If you’re looking to buy a really good electric spice grinder, then I can recommend this Cuisinart spice grinder (currently on sale for just $36, it went down from $70).
This is the grinder that we used at the cookery school when I did my chef training, it’s so efficient, and the reason why I love it because it comes with a removable stainless steel bowl (most cheaper spice grinders come with built-in bowls which makes them so difficult to clean). And you can just put the bowl in the dishwasher! It’s also great for grinding nuts.
The KitchenAid spice grinder is also great, it comes with 2 bowls and that’s perfect if you also would like to grind coffee.
Storing Spices
Whole spices stay fresh for longer, once you grind them, they need to be stored in a cool dry place. However, homemade spices last much longer than any ground spice that you buy from a store. So store in an airtight jar in a cool dry place for up to a year.
Baharat Marinade
To make a baharat marinade, just mix baharat with olive oil and lemon juice and use it as a marinade to marinate meat, poultry or tofu.
How to Use It
The Baharat spice blend can be used in so many recipes, such as falafel, Mujadara, stuffed aubergines/eggplants, and freekeh.
Find all of my Middle Eastern recipes here.
More Homemade Seasoning Recipes
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Seven Spice Blend
Equipment
- spice grinder
Ingredients
- 1 x½ inch cinnamon stick or 1 teaspoon ground cinnamon powder
- 2 tablespoons black peppercorns or 2 ½ tablespoons of ground black pepper
- ½ tablespoon cardamom pods or 1 teaspoon of ground cardamom
- 2 pieces whole nutmeg each around 5 grams, or 2 teaspoons of ground nutmeg
- 2 tablespoons coriander seeds or 2 ½ tablespoons of ground coriander
- 1 tablespoon cloves or 2 teaspoons of ground cloves
- 2 tablespoons cumin seeds or 2 ½ tablespoons of ground cumin
Instructions
- Collect the spices. I don't recommend any extras such as paprika, or turmeric as that will change the flavor and you'll end up with a different spice blend. You can either collect ground spices and just mix them, or as I did, collect whole spices and toast them then grind them.
- To toast the spices, add them to a dry hot skillet and toast for 4-5 minutes. I use a wooden spoon and mix so they don't get burnt. They will be really fragrant once toasted.
- Alternatively, put the spices on a baking sheet and bake at 350°F/180°C for 5 minutes.
- Once the spices are toasted, grind them using a pestle and mortar or an electric grinder.
- Store in a sealed container for up to 1 year.
Notes:
- You can easily double or triple this recipe.
- Whole spices stay fresh for longer, once you grind them, they need to be stored in a cool dry place. However, homemade spices last much longer than any ground spice that you buy from a store. So store in an airtight jar in a cool dry place for up to a year.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Dave says
It looks like you’re grinding the whole cardamom pods, not just the seeds inside, is that right?
Diana says
Yes!