Baharat spice blend is warm, aromatic, and easy to make. This multipurpose homemade mix is the best to spice up all your delicious middle eastern recipes. Takes only a few minutes to make and is easy to store.
Using Whole Spices: Place all the whole spices in a clean spice grinder (see note) and grind until fine. Add paprika and pulse to combine. Use a fine-mesh strainer to remove any coarse pieces.
Using Ground Spices: If you already have the ground form of the spices, you may simply combine the ground spices in the specified quantities. Use a ratio of 3 parts for each whole spice - [black pepper, ground coriander, ground cumin, ground cinnamon, ground cardamon, grouch nutmeg, ground cloves (or ½ cloves + ½ allspice)] and 5 parts paprika.
Store freshly ground baharat spice mix in airtight glass containers in a cool, dark place. Use within 3 months or vacuum seal for longer shelf life.
Notes
Make half the quantity if you don't used this blend often.
If usingmortar and pestle instead of a spice grinder, then opt for readymade ground cardamom, because pounding cardamom seeds can be difficult.
Toasting the whole spices is not typical for making baharat. But if you do, it will make the flavors more intense. Simply dry roast the spices in a skillet at medium-high heat until aromatic, about 2 to 3 minutes, stirring often to prevent the spices from burning. Allow to cool and then grind.
Paprika: For a twist, you can try using smoked paprika.
Clean spice grinder: To get rid of odors, simply grind a handful of rice, discard and wipe it clean..
Check blog post above for more tips, where and how to buy spices, how to store and FAQs, etc.