Baharat spice mix

What is Baharat?

Baharat spice is a staple spice used in Eastern Mediterranean its name is Arabic for spice

For me, It is a spice that reminds me of Autumn. It is The weather starts to get cooler and the leaves turn a golden amber.

Out of hibernation comes my slow cooker, I start to think of seasonal stews and casseroles, the food that warms from within. I line up my spices with my pestle and mortar and make a fresh batch of this lovely warming spice.

It partners so well with aubergine, chickpeas and pumpkin and lends depth to my lovingly made meals. Another way I use it is in falafels, falafel burgers or a smoky vegan rice dish.

Yes, you can buy Baharat at any supermarket but I like to make my own spice blends. Where it originates from all families have their own version of it, usually passed down through the generations. Here is a rough idea of the main spices needed.

  • Cardamom
  • Cloves
  • Cumin seeds
  • Black pepper
  • Paprika (not smoked)
  • Coriander
  • Nutmeg
  • Cloves


  • Preparation Time 10 Minutes

Vegan, vegetarian, gluten-free, milk-free and nut-free


  • 3 tsp of cumin seeds
  • 1 1/2 tsp of cumin seeds
  • Cardamom pods 1 1/2 tsp of seeds only
  • 1 1/2 tsp of whole cloves
  • 1/2 a cinnamon stick
  • A large pinch of freshly grated nutmeg
  • 3 tsp of unsmoked paprika
  • 1 1/2 tsp of whole peppercorns


  1. Place a large frying on medium heat and dry-roast the whole seeds and spices. You do not have to roast the paprika, nutmeg and cinnamon.
  2. Roast for around 4-5 minutes or until they become very fragrant. Keep moving them around to prevent them from burning on the bottom of the pan.
  3. Transfer onto a plate and leave to cool. Once fully cooled grind them in an electric mill or pestle and mortar.
  4. Add to an airtight jar along with the other spices and shake.
  5. It will keep fresh for around 2 months. For this reason, it is best not to make up a huge amount. Also, make sure the spices you are using are also fresh. Label the jar with the date made, it will keep fresh for 2 months.

If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page Iwould love to see seeing your versions of the recipes from the blog. All your comments and suggestions are welcome.

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