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Bahārāt (Arabic: بَهَارَات‎) is a spice mixture or blend used in Middle Eastern and Greek cuisine. Bahārāt is the Arabic word for 'spices' (the plural form of bahār 'spice').[1] The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment.

Contents

1 Ingredients 2 Other variants 3 See also 4 References

Ingredients[edit]

Ingredients for a Gulf-style baharat

Typical ingredients of baharat may include:

Allspice Black peppercorns Cardamom
Cardamom
seeds Cassia bark Cloves Coriander
Coriander
seeds Cumin
Cumin
seeds Nutmeg Dried red chili peppers or paprika

Other variants[edit] Turkish baharat includes mint as the modal ingredient. In Tunisia, bharat refers to a simple mixture of dried rosebuds and ground cinnamon, often combined with black pepper. In the Arab states of the Persian Gulf, loomi (dried black lime) and saffron may also be used for the kebsa spice mixture (also called "Gulf baharat"). A typical recipe for baharat is a mixture of the following finely ground ingredients:

4 parts black pepper 3 parts coriander seeds 3 parts cinnamon 3 parts cloves 4 parts cumin seeds 1 part cardamom pods 3 parts nutmeg 6 parts paprika

The mixture can be rubbed into meat or mixed with olive oil and lime juice to form a marinade. See also[edit]

Ras el hanout Advieh Arab cuisine Cuisine of Syria Garam masala

References[edit]

^ Wehr, Hand. A Dictionary of Modern Written Arabic. 4th edition. Harrassowitz, 1979. p.96.

v t e

Culinary herbs and spices

Herbs

Angelica Basil

holy Thai

Bay leaf Indian bay leaf (tejpat) Boldo Borage Chervil Chives

garlic / Chinese

Cicely Coriander
Coriander
leaf / Cilantro

Bolivian Vietnamese (rau răm)

Culantro Cress Curry leaf Dill Epazote Hemp Hoja santa Houttuynia cordata
Houttuynia cordata
(giấp cá) Hyssop Jimbu Kinh gioi (Vietnamese balm) Kkaennip Lavender Lemon balm Lemon grass Lemon myrtle Lemon verbena Limnophila aromatica
Limnophila aromatica
(rice-paddy herb) Lovage Marjoram Mint Mugwort Mitsuba Oregano Parsley Perilla Rosemary Rue Sage Savory Sanshō leaf Shiso Sorrel Tarragon Thyme Woodruff

Spices

Aonori
Aonori
(ground seaweed) Ajwain Allspice Amchoor (mango powder) Anise

star

Asafoetida Camphor Caraway Cardamom

black

Cassia Celery
Celery
powder Celery
Celery
seed Charoli Chenpi Cinnamon Clove Coriander
Coriander
seed Cubeb Cumin

Nigella sativa Bunium persicum

Deulkkae Dill /  Dill
Dill
seed Fennel Fenugreek

blue

Fingerroot (krachai) Galangal

greater lesser

Garlic Ginger Aromatic ginger (kencur) Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Kokum Korarima Dried lime Liquorice Litsea cubeba Mace Mango-ginger Mastic Mahleb Mustard

black brown white

Nigella (kalonji) Njangsa Nutmeg Pomegranate
Pomegranate
seed (anardana) Poppy seed Radhuni Rose Saffron Salt Sarsaparilla Sassafras Sesame Shiso
Shiso
seeds / berries Sumac Tamarind Tonka bean Turmeric Uzazi Vanilla Voatsiperifery Wasabi Yuzu
Yuzu
zest Zedoary Zereshk Zest

Peppers

Alligator Brazilian Chili

Cayenne Paprika

Long Peruvian Sichuan (huājiāo) Japanese pricklyash Tasmanian Peppercorn (black / green / white)

Mixtures

Adjika Advieh Baharat Beau monde seasoning Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Cinnamon
Cinnamon
sugar Crab boil Curry powder Doubanjiang Douchi Duqqa Fines herbes Five-spice powder Garam masala Garlic
Garlic
powder Garlic
Garlic
salt Gochujang Harissa Hawaij Herbes de Provence Idli podi Jamaican jerk spice Khmeli suneli Lemon pepper Mitmita Mixed spice Montreal steak seasoning Mulling spices Old Bay Seasoning Onion powder Panch phoron Persillade Powder-douce Pumpkin pie spice Qâlat daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Vadouvan Yuzukoshō Za'atar

Lists and related topics

Lists of herbs and spices

Culinary Australian Bangladeshi Indian Pakistani

Related topics

Chinese herbology Herbal tea Marinati

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