Baharat Spice Blend (Arabic Seven Spice Mix)

About baharat spice blend

The word baharat literally means “spices” in Arabic, so this blend translates to “a mix of warm spices.” This delicious spice tastes warm, earthy, and slightly sweet so it’s versatile and can be used for a variety of recipes. 

Very popular in Middle Eastern cuisine for its fragrant flavor, people use it for everything from marinades, to dry rubs and sauces. It’s also delicious on grilled chicken and veggies, in stews and soups, in dals and curries, and in rice dishes. There’s no limit to your baharat use! 

Keep in mind, that the recipe varies based on region and culture, so there’s no right or wrong. If you grew up using more cloves than I do, that’s perfectly fine. This is my perfect blend and I tend to veer more towards the preferences of the Gulf region.

Why I love this seven spice mix?

Homemade is always better than store-bought! It might take a little more time than simply buying something from the store, but trust me, my baharat spice blend is worth it! It’s cheaper in the long run because you can make a big batch, and it’ll last you up to a year! 

Not to mention, the flavor is so vibrant and aromatic. Using a homemade spice blend will make your recipes so much more flavorful than when using storebought spices..

You can use your baharat on nearly anything. Steamed veggies, roasted fish, grilled arayes, or even eggs! Just make sure you mix up a big batch of this blend because you’re going to be using it daily. 

Plus, you can always customize your blend and make it your own. This recipe is truly the way to go!

*For more homemade spice blends, be sure to try these recipes: 

• Homemade Cajun Spice Mix
• Achari Masala Indian Pickling Spice
• Chinese Five Spice Powder
• Homemade Chai Masala (Tea Masala)

Ingredients you'll need

The ingredients for this spice blend are relatively simple. All you’ll need is allspice, ground coriander, ground cinnamon, ground cumin, ground black pepper, ground cloves, and ground cardamom. 

Since each spice plays a vital role in the flavor profile of this blend, I suggest using good quality and fresh ingredients. For example, freshly ground black pepper makes all the difference! You can also use whole spices, in which case you’ll toast and blend them yourself. 

Be sure to check out the recipe card down below for specifics and measurements, but remember that this is your homemade spice blend, so you can alter it to match your preferences. If you are a huge cumin fan, add a little bit more. If you prefer the warming flavors of cinnamon, add more so the flavor is bold on your tastebuds.

How to make seven spice blend?

If you’re using powdered spices, start by adding all of them to a bowl and mixing them together until everything’s well combined. 

Then, transfer your blend to a clean, airtight jar and store it in a cool pantry or the freezer.

If you’re using whole spices, start by adding all of them to a dry skillet. Toast them over low heat until they’re fragrant, which should take about 3-4 minutes. 

Then, add the toasted spices to a spice grinder or blender. Blend them until they’re powder and then transfer them to a clean, airtight jar. Store them in a cool pantry or freezer.

Variations

Different cultures, families, and individuals have their own favorite versions of baharat spice blend. Here are some ways you can change things up. 

• In Turkey, people often add dried mint and/or dried fennel. 
• Greek and other Mediterranean areas often add mint - and quite a lot of it! 
• North African versions of baharat include dried ginger and/or dried rose petals for a note of floral flavor. 
• You can also add whatever you want! Turmeric is anti-inflammatory and adds a beautiful color and flavor.
• Nutmeg is another spice that complements baharat very well by adding a warm and slightly nutty flavor.

Expert Tips

• Use whole spices instead of pre-ground spices for even more freshness. 
• If you’re using whole spices, smell them to check that the scent is good and strong. If they smell weak and dull you should replace them.
• In this recipe, I explain toasting your whole spices before blending them, but you can also oven-dry them if you want to “set it and forget it.” Spread the whole spices out on a baking sheet and dry them at a very low temperature for about an hour. Check on them so they don’t burn!
• If you’re making a smaller batch and don’t want to use your blender or spice grinder, you can always use a pestle and mortar.

FAQs

Storage

Homemade spices last much longer than store-bought versions! Store your spice blend in an airtight container in a dry, cool, dark place like a pantry for up to 6 months. Alternatively, you can store it in your freezer for up to one year. 

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