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 “7 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!
Baharat Spice Blend
Ingredients
- 1 cinnamon stick
- 3 tablespoons black peppercorns
- ½ tablespoon cardamom
- 2 pieces whole nutmeg each around 5 grams
- 2 tablespoons coriander
- 1 tablespoon cloves
- 2 tablespoons cumin seeds
Equipment
- spice grinder
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, 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 180°C (360°F) 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
Nina says
Question, is the coriander you have in this recipe Ground coriander OR coriander seed? I’m guessing it’s Ground coriander, or maybe you’d have put ‘coriander seed’ in instead of just coriander, right? So looking forward to having it to use in recipes!!
Diana says
Yes, that’s ground coriander (not coriander seed). Enjoy!
Joe Becci says
Great recipe.. takes me back to East Jerusleam !!
Carolyn says
The recipe calls for “2 pieces nutmeg.” Does that mean two whole nutmegs? That seems like a LOT. I’m anxious to try this and make the Mujadara but would like clarification on the amount of nutmeg.
thank you
Diana says
Hi Carolyn, that’s right! Each nutmeg is around 5 grams in weight. For the recipe, you’ll need 2 of them, and that’s around 4 teaspoons of ground nutmeg, but you can definitely use less if you prefer. I hope that you enjoy the baharat and the mujadara!
Margaret Brewer says
What are the measurements if I just use ground spices? Thanks in advance. Not sure how to convert one cinnamon stick into teaspoons.
Diana says
Hi Margaret! 1 3-inch cinnamon stick is around half a teaspoon ground cinnamon.
Dorothy Wright says
How much in teaspoons or tablespoons is 2 pieces of nutmeg? I am going to make your spice blend in the morning. thank you
Diana says
About 4 teaspoons. Enjoy!