Baharat Spice Blend

The flavor is round and full-bodied, sweet and astringent yet with a satisfying and appetite-stimulating pepper bite.

While each spice makes its own distinctive contribution and may leave one with a lingering hint of its individuality, no single flavor should dominate.

The reddish-colored Baharat powder has a deep, mildly sweet taste with a touch of smokiness.

A traditional mix of Baharat, added to recipes in much the same way as Indians would add garam masla, is made by blending a well-balanced combination of sweet, pungent, hot and amalgamating freshly ground spices. The result is a beautifully balanced spice with a woody bouquet, aromatic bay-rum notes, mellifluous cinnamon/cassia sweetness, deep pungency and an apple-like fruitiness.

• Baharat blend is often used in the Persian Gulf area to add spice and a little heat to ground meat dishes, couscous, vegetables & vegetable stuffing, and Tunisian egg tagines.
• Baharat adds a nuance of the exotic Middle East to winter warming dishes and is delectable rubbed onto lamb shanks that are browned in a pot and made into a casserole.
• Baharat compliments lamb so well, cutlets and even roasts are improved greatly when the meat is dusted with Baharat and a little salt to taste, allowed to dry-marinate in the fridge for an hour and then cooked.

Since Baharat is a combination of several spices, it is ideal to use as a spice rub and for making marinades—simply add olive oil, lemon juice, and salt.

Baharat means “spice” and our Herbie's blend of Baharat is a fine example of this all-purpose Middle Eastern blend also known as Lebanese 7 Spice, and Advieh.