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Serves: 15 peopleRecipe course: SpicesTotal time (min.): 6Complexity (1 to 3): 1
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A popular blend of spices used as a seasoning for lamb, chicken, beef, and fish, as well as soups and rice. It is a ubiquitous seasoning that can vary slightly in ingredients depending on where the spice blend is made, for example in Turkey it often contains dried mint, in North Africa dried rosebuds are combined with cinnamon and black pepper and other spices that can be a part of baharat include sumac, saffron, chili peppers and turmeric.

To make a baharat marinade combine with olive oil and lemon juice and use it to marinate meat, poultry or tofu.

Homemade spice mixes made from whole spice provide much more flavour than pre-ground shop brought ones as they are freshly ground. Store them in a jar or airtight container in a cool dry place for up to a year.


Medium frying pan
Grinding mill
Small storage jar/airtight container


Whole Cinnamon stick 1
Whole Nutmeg 1
Black peppercorns 1 Tbsp
Cardamom pods 0.5 Tbsp
Cloves 0.5 Tbsp
Cumin seeds 1 Tbsp
Coriander seeds 1 Tbsp

Ground Paprika 1 Tbsp *sweet paprika not smoked
Ground allspice 0.5 Tbsp
Ground Sumac 1 Tbsp


1 - Add the whole spices to the frying pan

2 - Place over a medium-high heat and toast, stirring occasionally for 5 minutes

3 - Remove from the heat

4 - Set aside to cool

5 - Add the toasted whole spices into the grinding mill, fit the lid

6 - Select 'Pulse' in 4-5 short bursts before selecting speed 1 for 20-30 seconds until finely ground

7 - Transfer the freshly ground spices into a small bowl, add the paprika, allspice and sumac

8 - Stir to combine

9 - Transfer the spice blend into a jar or airtight container

10 - Use as per your recipe or as a seasoning