My Cookbook: Souk to Table 
Homemade Baharat Spice Blend
Baharat is a fragrant and versatile spice blend used in Middle Eastern and North African cooking. It typically includes a mix of warm spices such as black pepper, cumin, and cinnamon. Recipes vary from region to region, with this recipe being my mom’s special blend. This aromatic all-purpose spice mix adds depth and warmth to a variety of dishes, from meats to rice to vegetables, making it a staple in many kitchens. Whole and ground spice instructions to follow!
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An Arab Explaining “Baharat”!
Before we get into my mom’s delicious baharat mix, I first need to clarify the meaning of the word and how its interpreted in the west. The word “baharat” means “spices” in Arabic. When you say “add baharat” in Arabic, it doesn’t actually refer to any specific blend of spices, but merely indicates the “use of a mix of spices”.
The actual mix is totally up to you! Each family will have its own blend that it loves. I feel like nowadays in the west, the term is interpreted to refer to a “specific” blend of spices, which shouldn’t be the case. There’s not one right or wrong “recipe” for baharat.
A typical blend of baharat that you’ll find used in many Middle Eastern recipes is aromatic and full of warm spices. The one I use is the one that my mother made growing up. It’s a perfect balance of warm, fragrant spices, along with a slight kick of spice from curry powder. Iraqis love using curry powder in their spice blend, which is why you’ll find it in my recipe. It’s what sets ours apart from the many other versions out there.
Variations of “Baharat” Across the Middle East
Now that we have established that baharat simply means a blend of spices, we can start to understand how various countries have their own spice mixes. For example, popular middle eastern spice blends such as Levantine seven spice, Yemeni hawaij, Moroccan ras-el-hanout or Libyan bzaar are all that country’s version of baharat.
One thing is for sure though, they all maintain a characteristic blend of fragrant and warm spices that is so versatile.
Garam Masala makes an excellent substitute for “baharat”, especially for this specific recipe. If you don’t want to make it yourself, grab a jar from your favourite spice store.
How to Use Baharat
Baharat is the perfect spice blend to add to grilled meats, roasted vegetables, lentils or rice – there are no rules for how to use it. My favourite way to use it is in rice dishes like my biryani. It’s added close to the end of the dish’s cooking time to maintain it’s delicate and aromatic flavour.
Baharat would also be excellent as a dry rub for meats or sprinkled on roasted vegetables. When I’m stumped on what to make for dinner, I’ll usually sprinkle baharat on chicken and potatoes and bake in the oven; a winner every time.
The 8 Spices in My Baharat Mix
My mom’s blend uses the following 8 spices. But if you are missing one or two, feel free to omit them. If you have a favourite spice, feel free to add a bit more of it. This blend can be customized to your personal palette.
Whole vs. Ground Spices: For maximum flavour, I recommend toasting the spices in their whole form (apart from the curry powder and the nutmeg) and then grinding them in a spice grinder. toasting and grinding the whole spices really intensifies the fragrant and warm flavour of baharat. I do this on a good day and enjoy reaping the benefits of freshly ground spices.
But often times, I am busy, and I just throw together the ground spices. You can still make a fantastic baharat blend by using ground spices, especially if you buy high quality spices.
A Note on Curry Powder: You generally want to use a mild or medium curry powder here. This spice blend is not about the heat but about bringing out the warm flavours of the spices. A hot curry powder will have too much of a kick and overpower the other more subtle spices.
Making Baharat
To start, if using whole spices, toast them in a dry pan over low heat for 3-5 minutes. You will start to smell their fragrance. Be careful not to burn them and to keep stirring so that the heat is evenly distributed.
Once toasted, add the whole spices to a spice grinder and grind until you get a fine powder.
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!
Storage Instructions
Store the baharat mix 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 Baharat Spice Blend
Ingredients
Using Whole Spices
- 2 teaspoons curry powder
- 1 1/2 teaspoons black peppercorns
- 1 1/2 teaspoons whole allspice
- 1 1/2 large cinnamon sticks, broken into smaller pieces
- 1 1/4 teaspoons cardamom pods, 16
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon cloves
- 1/2 large nutmeg, 1 cm
Using Ground Spices
- 2 teaspoons curry powder
- 2 teaspoons black pepper
- 2 teaspoons ground allspice
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cardamom
- 1 teaspoon ground cumin
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
Instructions
Using Whole Spices
In a small dry skillet over low heat, add all of the whole spices except for the nutmeg and curry powder. Toast, while stirring until fragrant, 3-5 minutes. Remove from heat and allow to cool for 2 minutes.- In a spice grinder, add the whole spices along with the curry powder and the nutmeg and blend until ground to a powder. You will likely get 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 spices 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.
Notes
- Use the baharat spice blend in my Arabic Chicken Biryani, it’s the perfect way to experience its warm and fragrant flavours.
- A good substitute for baharat is Indian garam masala, it has a similar flavour profile.
- Making baharat from whole spices yields a more fragrant blend, but using high quality ground spices will also work really well.
- Makes 4 oz
Loved this blend of spices on baked chicken thighs! My only regret is making a small portion to try out at first. I should have made more!