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
Baharat
- Preparation Time 10 Minutes
Vegan, vegetarian, gluten-free, milk-free and nut-free
Ingredients
- 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
Instructions
- 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.
- 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.
- Transfer onto a plate and leave to cool. Once fully cooled grind them in an electric mill or pestle and mortar.
- Add to an airtight jar along with the other spices and shake.
- 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.
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If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist Iwould love to see seeing your versions of the recipes from the blog. All your comments and suggestions are welcome.
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