The spice, Bahārāt is literally translated as such in Arabic and is one of the great all-purpose seasonings found in Middle Eastern cuisine. It is thought to be one of the up and coming trends for use in Western cuisine mainly through its entry in tagines and other cross-over product development.

Composition

It is a spice blend which generally includes the following:- black peppercorns, cumin, coriander, cinnamon, and cloves, amongst others. Some blends use allspice, mace, paprika, nutmeg and even turmeric although that suggests influence from India. We have seen sumac, saffron, paprika and chillies added although this tends to take the spice away from its original intent. The Turks produce a bahārāt with dried mint, and in North Africa, the blend often has dried rose petals which makes it a variant of ras-el-hanout. The blends vary with country, region and household with a similar power of variation and quality like garam masala from India.

What Does Bahārāt Taste Of ?

It has been described as sweet with a smoky, slight tar like aroma and flavour and imparts similar sensory properties to meats such as fish, goat, chicken and rice. It is used as a rub or paste but some barbecue cuisines use it with onion to make a baste.

Supply

Middle eastern bazaars and supermarkets sell it but it easily made as bought. Once prepared the spice is stored in airtight containers, in a cool, dry place avoiding sunlight. It stores well for up to 3 months.

Bahārāt In Cooking

A peck or pinch of bahārāt adds flavour and  depth to soups, barbecue and tomato sauces, tagine sauces, rice, lentils, pilafs, and couscous. It is a rub for fish, goat, poultry, and general meats when mixed with olive oil.  It is used as a vegetable marinade when blended with garlic, parsley, and olive oil to make a condiment paste.

Make Your Own Bahārāt

2 tablespoons black peppercorns

2 tablespoons coriander seeds

2 tablespoons cumin seeds

1 tablespoon allspice berries

1 teaspoon cardamom seeds

1/2 teaspoon whole cloves

4 (3 in.) cassia or cinnamon sticks

2 tablespoons ground sweet paprika

1/2 teaspoon freshly grated nutmeg

Makes about 3/4 cup.

Grind the whole spices using a mortar and pestle and then add other finer ingredients as required. Add the paprika and nutmeg and combine to make a fine powder.