Questions? Feel free to contact me anytime. I’m happy to help. – Mike H. It is a mixture of roasted and finely ground chili peppers, black peppercorns, cardamom, ginger, turmeric, coriander, nutmeg, cumin, cloves, saffron, Carissa bark and all-spice. It is a kitchen staple in the regions’ cuisines, particularly middle eastern cuisine. Additionally, in the Persian Gulf, it is often a simple spice mixture of dried rosebuds, cinnamon, black pepper, saffron and dried black lime (loomi). In layman’s terms, Baharat is the middle-eastern variant of the Indian subcontinent’s infamous spice; Garam Masala. Like Baharat, it does not have to be the primary seasoning but an additive which gives it the rich, earthy and warm flavor native to middle-eastern countries. Additionally, some sources suggest madras curry powder, even though this particular spice does not originate from the middle-eastern or southern Europe. It does have a rather similar flavor profile. Nonetheless, using a simple blend of equal ratios taking cinnamon, cumin, paprika, and ground cumin can also work granted the correct proportions are taken. All of these are good improvisational techniques. It is also heavily used as the elemental seasoning in soups and stews, giving it that very ethnic sense of culture that relates to food. However, it is also worth mentioning that that is not exclusive to only meat, as it also serves well to complement seafood and vegetables as flavorings in salads, vegetable stews, and more. Even so, as it gains popularity, its use in the West also expands as many burger joints now use this as a seasoning in their hamburgers and lamb chops. For recipes using ground beef, mix the baharat mixture into the meat before cooking, typically about 1 teaspoon for every pound of ground beef. While the flavor isn’t overwhelming, it is very strongly fragrant, which is why it is safe and good to use such a small, proportionate amount. As Baharat is already a mixture of various spices, most of the work is already done and thus a lot of time is saved, be it in the use of a paste, marinade or ground dry mix. Making your own personalized blend isn’t that big of a hassle, as the benefits in flavor it reaps are worthwhile. Just be sure to keep it stored in an airtight container.
