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, particularly good in carrot soup instead of the traditional coriander.
Ingredients: black peppercorns, paprika, cumin seeds, coriander seeds, dalcini, cloves, green cardamon seeds, nutmeg
Gluten free, vegan
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