The SEARCH Box Rules!

Rickie Chang from Singapore wrote me this morning asking about Baharat. He or she (sorry, not sure) told me how hard it was to track down. I explained that it’s better to make your own anyway.

I knew I had answered a query like this before, so I keyed in the word and clicked on the SEARCH box on the top right of my blog home page, and sure enough, here’s an earlier post that says it all. No need to re-invent the wheel:


Francesca Ferraro wrote: “I wish to make my own baharat blend. I believe it is made up of pepper, cumin, coriander, cinnamon, cloves, cardamon, paprika and nutmeg. Do you use equal quantities of all the ingredients? Your help would be very much appreciated. Thanking you in anticipation.”

My reply:

‘Baharat’ is the Arabic word for ‘spice’, (based on the word ‘bahar’ meaning pepper). It is sort of an Arabic garam masala if you like, an all-round hot-sweet spice mix. Here’s my favourite homemade baharat spice, plus a few others. I tend to make small amounts. Fresh is best.

Kurma’s Baharat Spice Blend

2 level teaspoons whole black peppercorns
2 level teaspoons whole cumin seeds
2 level teaspoons whole coriander seeds
1 piece cinnamon stick half the length of your top little finger joint
3 whole cardamom pods
4 whole cloves
½ teaspoon freshly grated nutmeg
2 teaspoons sweet paprika

Dry roast the first 6 spices over low heat in a heavy frying pan until they become slightly darker and aromatic.

Grind them in a mortar or electric spice grinder.

Combine with the nutmeg and paprika and store in a sealed jar. Makes about 3 tablespoons.

Syrian style Baharat
2 teaspoon ground allspice
4 teaspoons ground cinnamon
1½ teaspoon ground nutmeg
1½ teaspoon ground cloves

Gulf States Baharat
4 teaspoons ground red pepper
1½ teaspoons ground cumin
1½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground black pepper
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground coriander
1 teaspoon ground noomi basra (dried lemon or lime)

Tunisian style Baharat
1 teaspoon ground cinnamon
1 teaspoon ground black pepper

Levant style Baharat
1/4 cup ground black peppercorns
1/4 cup ground allspice berries
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
Posted by Kurma on 28/12/07; 6:24:23 AM

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