Baharat, or Seven Spice, is a mix of ground spices widely used in Middle Eastern cuisine. While its composition and proportions vary between countries and regions, typical baharat is sweet, pungent and warm. It is an essential ingredient for rubs and marinades and gives an instant flavour boost to meat and vegetable dishes.

The Flavour Affair:

Cinnamon + Nutmeg + Cloves + Allspice + Coriander + Cumin + Black Peppercorns

The first four ingredients are all sweet and warming spices that have different undertones. Cinnamon is slightly spicy, sometimes with a hint of sourness. Nutmeg has a deep, musky, woody notes. Cloves and allspice are bold and pungent and set the overall tone of baharat. Together, they create a complex, multi-dimensional flavour.

Whole coriander is highly fragrant and complements the blend with floral, somewhat citrusy elements. Along with earthy, woody cumin they often form a backbone of savory blends.

Black peppercorns produce a noticeable heat and add a sharp, fresh aroma.

Baharat is the blend that defines Middle East, its fragrant mix varying from one region to another. Most common additions include smoked paprika and ground ginger. In Turkey, they also add dried spearmint and green cardamom seeds.

Preparation tips for Baharat:

As with any other spice blend, baharat benefits tremendously from being made by freshly grinding whole spices. This is because whole spices contain fragrant oils deep inside them. When released during cooking or pounding, those oils create a much more prominent flavour and an intense aroma.

Cinnamon, allspice and nutmeg are more dense than other spices, so start by placing them into the grinder and giving it a few pulses to break them apart. Then add the rest of the ingredients – black peppercorns, cloves, cumin and coriander seeds and grind into a fine powder.

You can vary the proportions to better suit your taste preferences. Some find the spiciness of cloves and allspice berries a little overpowering, so you may wish to half the quantity of either. For a little less heat, reduce the amount of black peppercorns.

How to use Baharat:

This fragrant seasoning is amazing with meat, poultry and rice dishes. Try out my Stuffed Eggplant or give your usual pasta bolognese a Middle Eastern makeover by adding a pinch of the spice mix to the meat sauce. You can use baharat as a substitute for garam masala in this easy Lamb and Eggplant Biryani recipe or even in place of bezar in Chicken Machboos or Emirati Style Lamb Shanks. Baharat can work wonders with fish, too – try out this delectable pan fried Salmon with Garlic Yoghurt and see for yourself!

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