Baharat Spice Mix Recipe
User Reviews
5.0
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Prep Time
5 mins
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Total Time
5 mins
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Servings
4 tablespoons
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Calories
21 kcal
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Cuisine
Mediterranean
Baharat Spice Mix Recipe
Put your spice cabinet to good use and make your own baharat spice mix with this quick and easy recipe. A staple in Middle Eastern cooking, this is the perfect blend of smoky, sweet, and tangy spice mixture that will help you enhance your savory dishes with the authentic flavors of the region.
Ingredients
- 1 ¼ teaspoons ground cumin
- 1 ¼ teaspoons ground coriander
- 1 tablespoon ground black pepper
- 2 teaspoons ground nutmeg
- 1 ¼ teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
Optional add-in:
- 2 teaspoons ground smoked paprika
Instructions
- In a bowl or a jar, add the ground cumin, coriander, black pepper, nutmeg, cinnamon, cloves, and cardamom. Whisk to combine.
- Place in an airtight container and store in a cool, dry area.
Notes
- This recipe makes 4 tablespoons of baharat. If you need more, you can multiply the recipe.
- Keep it in a jar with a tight-fitted lid and store it in the pantry. When stored properly, it should last for up to 1 year.
- To get a full aromatic taste, try using whole coriander and cumin that has been toasted and ground.
- Use 1 teaspoon of whole coriander seeds and 1 teaspoon of cumin seeds (each spice will yield 1 ¼ teaspoon of ground.) Heat a dry skillet over medium heat. Add the whole coriander and cumin to the pan, shaking or stirring for approximately 2-3 minutes until their aroma is released. Remove from the heat and cool for 5 minutes.
- Once cooled, grind in a spice grinder or in a mortar and pestle until fine. Mix with the rest of the spices.
- Shake the container before using it to help distribute spices in the mix.
- Yields: This recipe makes 4 tablespoons of baharat. If you need more, you can multiply the recipe.
- Storage: Keep it in a jar with a tight-fitted lid and store it in the pantry. When stored properly, it should last for up to 1 year.
Toasting & grinding whole spices: To get a full aromatic taste, try using whole coriander and cumin that has been toasted and ground.
Toast: Use 1 teaspoon of whole coriander seeds and 1 teaspoon of cumin seeds (each spice will yield 1 ¼ teaspoon of ground.) Heat a dry skillet over medium heat. Add the whole coriander and cumin to the pan, shaking or stirring for approximately 2-3 minutes until their aroma is released. Remove from the heat and cool for 5 minutes. Grind and mix: Once cooled, grind in a spice grinder or in a mortar and pestle until fine. Mix with the rest of the spices.
- Toast: Use 1 teaspoon of whole coriander seeds and 1 teaspoon of cumin seeds (each spice will yield 1 ¼ teaspoon of ground.) Heat a dry skillet over medium heat. Add the whole coriander and cumin to the pan, shaking or stirring for approximately 2-3 minutes until their aroma is released. Remove from the heat and cool for 5 minutes.
- Grind and mix: Once cooled, grind in a spice grinder or in a mortar and pestle until fine. Mix with the rest of the spices.
- Shake the container before using it to help distribute spices in the mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4tablespoons
Amount Per Serving
Calories 21 kcal
% Daily Value*
| Calories | 21kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.003g | 0% |
| Sodium | 4mg | 0% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.4g | 1% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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