Baharat sounds wonderfully exotic, and indeed it is, yet it translates to nothing more than a very basic product description, being the Arabic word for ‘spices’. It is thought that the name derives from the Sanskrit word for the Indian subcontinent, bharata. This wonderfully aromatic foundation can be found in dishes and as a condiment across the Middle East. There are some regional variations, in the Turkish blend you will find mint, in Tunisia Baharat refers simply to crushed rosebuds with cinnamon. Loomi (lime powder) and saffron are added to the mix in the Arab states of the Persian Gulf.
Here I have composed a blend that will satisfy a majority of recipes that call for Baharat. I like to add a little olive oil and create a BBQ marinade for chicken and also add this to certain soups as well. One of our favourite uses is for slow roast lamb - find the recipe here.
Ingredients: black peppercorns, paprika, cumin seeds, coriander seeds, dalcini, cloves, green cardamon seeds, nutmeg
Gluten free, vegan
NEW - 100g Refills Now Available The health benefits of turmeric have been long known...
If you have a tin of our best selling turmeric & ginger already and would...
The health benefits of turmeric have been long known and used in both Chinese medicine...