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baharat spice blend with a metal spoon with some spice in a small glass jar with some whole spices around it on a wooden cutting board on a white tiled background
5 from 1 rating

Homemade Baharat Spice Blend

Yield: 4 oz
Prep: 5 minutes
Cook: 5 minutes
Author: Amina Al-Saigh
Baharat is a fragrant and versatile spice blend commonly used in Middle Eastern and North African cooking. Its name, which means "spices" in Arabic, typically includes a mix of warm spices that varies from region to region. This is the one my mom makes and that I grew up with.
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Ingredients
  

Using Whole Spices

  • 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
  • 2 teaspoons curry powder
  • 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

  • whole cinnamon sticks, cardamom, allspice, nutmeg, cumin seeds, cloves in a light grey pan with a black striped tea towel on a white tiled background
    In a small dry skillet over low heat, add the 1 1/2 teaspoons black peppercorns, 1 1/2 teaspoons whole allspice, 1 1/2 large cinnamon sticks, 1 1/4 teaspoons cardamom pods, 3/4 teaspoon cumin seeds, 3/4 teaspoon cloves 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.
  • baharat spice blend in a spice grinder on a white tiled background
    In a spice grinder, add the whole spices along with the 2 teaspoons curry powder and the 1/2 large 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

  • baharat spice blend in a white bowl on a white tiled background
    Place the measured amount of the 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 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
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