Stop asking 'what's for dinner.' 
Homemade Middle Eastern Seven Spice Blend
My version of this popular spice blend combines aromatic spices like allspice, nutmeg and cinnamon to create a versatile and fragrant seven spice blend. I use it weekly to flavour grilled meats, vegetables, stews and so much more! My motto is usually: when in doubt, add seven spice!
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Just Add Some Baharat!
The sentence I often heard from my mom whenever she’d try to teach me a recipe. Okay mama – but what spices? How much? Luckily… I figured it out as I experimented.
What many don’t know is that actually, baharat is a term used interchangeably with seven spice; both of them meaning a mix of various spices. There are regional versions of “baharat”, for example in Iraq, this is my family’s baharat blend. But if you’re in the Levant region, you’ll often find this mixture of seven spices which are mostly universal, and used in so many recipes like kofta, hashweh rice, kousa mahshi or kibbeh.
When in doubt, sprinkle some seven spice. This homemade blend doesn’t include any spicy elements (except for a bit of black pepper), so being heavy handed really doesn’t hurt!
Let’s Make This Homemade Seven Spice Blend
The ingredients for this blend are pretty straight forward but lets talk about how to get the best, most fragrant blend.
Whole vs Ground: For maximum flavour, I recommend toasting the spices in their whole form and grinding them in a spice grinder. I have included measurements for the ground version as well because let’s face it: I don’t have time to grind spices every week. You can still make a fantastic blend!
To start, if using whole spices, place all of them except the nutmeg in a dry pan and toast over low heat for 3-5 minutes. They will start to release their aroma. Be careful not to burn them and to stir so that the heat distributes evenly.
Once toasted, add the whole spices to a spice grinder, grate the nutmeg inside as well using a microplane, and grind until you get a powder. This may take a few minutes.
If you are using the ground version of the spices, add them to a medium sized bowl or plate. Mix together until well combined.
Place the spice blend into a tightly sealed jar (try using a funnel, it really helps get it in there). Store in a cool pantry. Make sure to label it!
How to Use Seven Spice
I have loads of recipes using this fragrant seasoning. It pairs so well with meats in classic dishes like kafta, arayes, kibbeh and shish barak. I love it in fun variations like arabic pasta, kofta meatballs and kofta smash tacos. Other recipes like sambousek, malfouf and chicken fatteh make use of it to enhance and flavour the dish with its aromatic blend. Its an easy seasoning to sprinkle on your favourite roasted vegetables or in marinades for grilled meats. The sky’s the limit!
Storage Instructions
Store the blend in a well sealed air tight jar in a cool pantry. Most spice blends keep well for 6 months, after that they start to lose their flavour.
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Homemade Middle Eastern Seven Spice Blend
Ingredients
Using Whole Spices
- 1 1/2 teaspoons whole allspice
- 1 1/2 teaspoons coriander seeds
- 1 1/2 large cinnamon sticks
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon cloves
- 1/2 large nutmeg, 1 cm, finely grated
- 3/4 teaspoon black peppercorn
Using Ground Spices
- 2 teaspoons ground allspice
- 2 teaspoons ground coriander
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon black pepper
Instructions
Using Whole Spices
In a small dry skillet over low heat, add the 1 1/2 teaspoons whole allspice, 1 1/2 teaspoons coriander seeds, 1 1/2 large cinnamon sticks, 3/4 teaspoon cumin seeds, 3/4 teaspoon cloves, and 3/4 teaspoon black peppercorn (all except the nutmeg). Toast, while stirring until fragrant, 3-5 minutes. Remove from heat and allow to cool for 2 minutes.- In a spice grinder, add the toasted, cooled whole spices and grate the 1/2 large nutmeg inside as well using a microplane. Blend until ground to a powder. You will likely not get a fine powder but a slightly coarse powder.
- Place in an air tight jar (use a funnel, it helps get it all in), label and store in a cool pantry for 6 months.
Using Ground Spices
- Place the measured amount of all the 2 teaspoons ground allspice, 2 teaspoons ground coriander, 2 teaspoons ground cinnamon, 1 teaspoon ground cumin, 1 teaspoon ground cloves, 1 teaspoon ground nutmeg, and 1 teaspoon black pepper in a medium sized bowl or plate and mix until well combined.
- Place in an air tight jar (use a funnel, it helps get it all in), label and store in a cool pantry for 6 months.
This was delicious. I made it to go in your beef kafta kabob recipe (also delicious) and can’t wait to find other places to use it.
Thank you for offering the recipe in whole spice quantities too, that’s often a frustration with other spice blend recipes; I prefer to stock whole spices and DIY my own blends, but it always becomes a guessing game with spice blend recipes that only offer quantities for pre-ground spices.
Hi Lindsay! I’m so glad you enjoyed my mom’s Baharat blend! Making your own from whole spices is definitely the way to go! Thanks for the review and feedback!