Baharat is the Arabic word for “spices,” which makes it an apt name for such a fragrant blend of beautiful spices. This seasoning is popular in the Persian Gulf region of the Middle East and North Africa. Like many spice blends of the middle east, you may find variations of Baharat dependent on the region, city, or even from family to family. In Turkey for example, Baharat often has mint of some sort listed as an ingredient and in Northern Africa you will find rose petals in some versions of Baharat.

This is a multipurpose blend that is used in a similar way to the Garam Masala of India. It is often added after the dish is prepared to preserve the fragrance of the blend and also give the most intense flavors. Baharat has been described as a more intensely scented curry powder. It is a delightfully complex blend and can be used as an all-purpose seasoning when one wants a little taste of the Middle East.

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Middle eastern cuisine can feel hard to navigate, especially for new cooks or for people who are just beginning to branch out of their comfort zones in cooking. This spice blend is a great way to dip your toes into the flavors of the middle east without much to lose. Try a little bit on your next pasta dinner or add some to your favorite cheeseburger recipe.

What’s in it?

Our traditional Baharat is hand blended with paprika, black pepper, cumin, coriander, clove, nutmeg, cinnamon, and cardamom.

Flavor Profile

Our Baharat is savory with hints of sweetness and a slight heat, though it is not spicy.

Where to Use

Use Baharat on ground meat, especially ground beef. Work about a tablespoon of Baharat into a pound of ground beef for an even flavor distribution and grill the meat for an exceptionally smoky, savory flavor. It is delicious in soups and stews, especially hearty winter soups or beef stew. It’s great with lamb. Use it as a rub on fish, particularly white fish like cod, or on poultry.

You can mix Baharat with some olive oil for a vegetable marinade or a bread dipping sauce. There is no exact measurement for something like this as everyone prefers different flavor intensities, so experiment and see what ratios work for you. Some people like a lot of spice in their olive oil, some like very little for just a hint of flavor. Take it a step further and make a spice paste with Baharat, garlic, parsley, and olive oil. You can even add a dash of lime juice for a slightly different, citrusy flavor. This is delicious spread on fresh breads or pitas, and it is excellent as a dip for vegetables.

It’s tasty on chickpeas and with feta cheese. Some mix it into couscous of pilaf. Baharat is delicious on rice of all sorts and tastes excellent with tofu. One of the most famous foods that embraces Baharat is the Egyptian favorite, Koshari. If you are ever hesitating about what to make with Baharat, Koshari is one of the absolute best options. This dish is made up of rice, lentils, macaroni noodles, and a spicy tomato sauce that takes very little time to throw together.

To properly marinate lamb chops or chicken breasts with Baharat, mix a tablespoon of lemon juice, a pinch of salt, and two teaspoons of this blend in a half cup of olive oil. Allow the meat to sit in the marinade for a full 24 hours.

Helpful Hints

Store your Baharat in a cool, dry place away from heat and light sources to maintain the integrity of the flavor and the scent of the spice blend for up to a year.

Our spices are extremely flavorful, so always start by using less than you think you will need. Taste as you go and add more if necessary.

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Nutritional Information

Serving Size 1 Teaspoon, Amount Per Serving: Calories 4.8, Fat Cal. 1.8g, Total Fat 0.2g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 1.3mg (0% DV), Total Carb. 0.9g (0% DV), Dietary Fiber 0.4g (2% DV), Sugars 0.1g, Protein 0.2g (0%DV), Vitamin A (5.2% DV), Vitamin C (0.9% DV), Calcium (0.9% DV), Iron (3.4% DV), Percent Daily Values (DV) are based on a 2,000 calorie diet.