Baharat

Bahārāt is the Arabic word for "spices" (the plural form of bahār "spice").[1] The word originates from the Indian name Bharata, an Indian emperor, as India was historically a large producer and trader of spices with the Middle East.[2]

Ingredients for a Gulf-style baharat

Composition depends on the region the spice mix is from.[2] Typical ingredients of baharat may include:[2]

• Allspice
• Black peppercorns
• Cardamom seeds
• Cassia bark
• Cloves
• Coriander seeds
• Cumin seeds
• Nutmeg
• Turmeric
• Saffron
• Ginger
• Dried red chili peppers or paprika

In the Levant a spice mix called sabaa baharat [سبع بهارات] ('seven spices') is used. Its origins are from Aleppo, Syria. Though it seems to slightly vary from province to province, the typical recipe for it is these following ground spices mixed: [3]

• 2 parts cinnamon
• 2 parts black pepper
• 2 parts cumin
• 2 parts cardamom
• 2 parts coriander
• 1 part nutmeg
• 1 part cloves

Turkish baharat includes mint in the largest proportion. In Tunisia, baharat refers to a simple mixture of dried rosebuds and ground cinnamon, often combined with black pepper. In Eastern Arabia, loomi (dried black lime) and saffron may also be used for the kebsa spice mixture (also called "baharat").

A typical recipe for baharat is a mixture of the following finely ground ingredients:

• 6 parts paprika
• 4 parts black pepper
• 4 parts cumin seeds
• 3 parts cinnamon
• 3 parts cloves
• 3 parts coriander seeds
• 3 parts nutmeg
• 1 part cardamom pods

The mixture can be rubbed into meat or mixed with olive oil and lime juice to form a marinade.

• Ras el hanout
• Advieh
• Arab cuisine
• Cuisine of Syria
• Garam masala