A warm, peppery all-purpose blend from the Arab world, built on black pepper, allspice, cumin, coriander and cinnamon, used for meat, rice, soups and stuffed vegetables.
What it is¶
Baharat is simply the Arabic for "spices" (the plural of bahar, a word for pepper), and the blend is the everyday seasoning of kitchens from Lebanon to Iraq and the Gulf states. It is warm rather than hot, with black pepper usually the dominant spice and a rounded sweetness from allspice, cinnamon and cloves.
It is used much as salt and pepper are elsewhere: rubbed on meat, mixed into minced lamb for kofta and kibbeh, stirred into rice, and added to soups and tomato sauces. In Lebanon a closely related version is called sabaa baharat, "seven spices".
Origins¶
The blend reflects the Arab world's long central role in the spice trade: pepper, cloves, nutmeg and cinnamon passed through Arab ports and markets for centuries before European ships reached the Indian Ocean. Allspice, a New World spice, entered the mix only after the 16th century Columbian exchange; in Levantine cooking it is now so central that it is sometimes simply called bhar hilo, "sweet pepper" (the name varies locally).
Medieval Arabic cookery manuscripts record many dishes seasoned with mixtures of pepper, cinnamon, coriander and other spices, but not a fixed "baharat" recipe; the blend is a living household tradition rather than a codified one.
What goes in it¶
A Levantine-style baharat:
| Spice | Role |
|---|---|
| black pepper | The dominant, sharp warmth |
| allspice | Sweet, clove-like depth; essential in Lebanese seven-spice |
| cumin | Earthy body |
| Coriander seed | Citrusy bulk |
| cinnamon | Sweetness |
| cloves | Pungency |
| nutmeg | Richness |
| Cardamom | Aromatic lift, especially in Gulf versions |
| Optional: paprika, dried lime, ginger, fenugreek | Regional variations |
Flavour¶
Warm, peppery and slightly sweet, with a pleasant resinous depth. It is less floral than ras-el-hanout and less sharp than garam-masala. Allspice-heavy Lebanese versions taste noticeably sweeter and more "Christmassy" than cumin-heavy Iraqi or Gulf ones.
How to use it¶
- Minced meat: 1–1½ teaspoons per 500 g lamb or beef for kofta, kibbeh or meat pies (sfiha).
- Stuffed vegetables (mahshi): courgettes, vine leaves, peppers or aubergines filled with rice and meat.
- Rice: toasted vermicelli rice, mujaddara (rice and lentils) or Gulf kabsa and machboos.
- Soups and stews: lentil soup, tomato-based stews, chickpeas.
- Roasts: mixed with olive oil and garlic for chicken, lamb or cauliflower.
Making it at home¶
About 7 tablespoons · 15 minutes
You need
- 1½ tbsp black peppercorns
- 1 tbsp allspice berries
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp cloves
- Seeds from 6 green cardamom pods
- 1 tbsp ground cinnamon
- 1 tsp freshly grated nutmeg
Method
- Toast the whole spices in a dry pan over a medium-low heat for 2–3 minutes, shaking, until fragrant.
- Cool on a plate for 10 minutes.
- Grind finely, then stir in the cinnamon and nutmeg.
- Store in a sealed jar.
Variations¶
- Lebanese seven-spice: allspice, black pepper, cinnamon, cloves, nutmeg, coriander and fenugreek or ginger; sweet and aromatic.
- Syrian: similar, sometimes with more cumin.
- Iraqi: often includes rose petals and cardamom, used in rice and dolma.
- Gulf (bzar / baharat): heavier on cumin, coriander and cardamom, frequently with dried lime and sometimes chilli; used for machboos and kabsa.
- Turkish baharat: some versions include dried mint or oregano.
Because "baharat" just means "spices", any family's mixture has an equal claim to the name.
Buying and storing¶
Keep airtight, away from heat and light; the ground blend is best within six months. Middle Eastern shops sell both "seven spice" and Gulf-style baharat, which are not interchangeable, so check the label if a recipe is specific.