Baharat
A Middle Eastern spice blend used in savory dishes.
Bahārāt (Arabic: بَهَارَات, meaning "spices") is a finely ground spice blend used across Middle Eastern cuisines. It seasons lamb, mutton, fish, chicken, beef, and soups, and can also serve as a condiment. The term itself is the plural of the Arabic word *bahār* ("spice"), which comes from the Persian *bahār*. Some historians suggest the word may trace back to *bahar*, an old name for India, a major source of spices for the Arab world. In Arabic, *baharat* generally refers to spices in general, not a specific mix.
The name *baharat* only came to denote spice blends during the Ottoman Empire. Earlier medieval Arabic cookbooks—like the 10th-century *Kitab al-Tabikh* by Ibn Sayyar al-Warraq and the 13th-century Aleppan *Al-Wusla ila ‘l-Habeeb*—included recipes for blends called *atraf al-teeb*, not *baharat*. One such recipe from *Al-Wusla* used nutmeg, cloves, rose buds, and green cardamom. Allspice became a key ingredient after arriving from Central America in the 16th century.
The blend’s composition varies by region. Typical ingredients may include allspice, black peppercorns, cardamom seeds, cassia bark, cloves, coriander seeds, cumin seeds, ginger, nutmeg, turmeric, saffron, and dried red chili peppers or paprika. The main components are often cloves, black pepper, allspice, and cinnamon. One example recipe combines finely ground paprika (6 parts), black pepper (4), cumin seeds (4), cinnamon (3), cloves (3), coriander seeds (3), nutmeg (3), and cardamom pods (1). This mix can be rubbed into meat or blended with olive oil and lime juice as a marinade.
Regional variants differ widely. Turkish *baharat* typically includes cinnamon, dried rose buds, and black pepper; a Turkish version called *baharat karisimi* often adds mint. In Tunisia, *baharat* is a simple mix of dried rosebuds, ground cinnamon, and sometimes black pepper. In Eastern Arabia, *loomi* (dried black lime) and saffron appear in the *kebsa* spice mixture, also called *baharat*. In the Gaza Strip, dill and hot pepper are common. Egyptian *baharat* is usually made from cinnamon, allspice, and cloves. Blends for sweets often use cinnamon, anise, mahlab, cardamom, saffron, or mastic. *Hwajeh* is a Jordanian spice and wild herb blend used in dishes like *samneh* and *mansaf*.
In Emirati and Omani cuisine, *bzar* (or *bizar*) is a spice mix made by grinding dry spices, often mixed with ghee and u
- field
- Culinary spice blend
- region
- Middle East
- known_for
- Used in seasoning meats, soups, and as a condiment
- etymology
- Arabic word for 'spices', from Persian bahār
- key_ingredients
- Cloves, black pepper, allspice, cinnamon
Lore & Background
Bahārāt is the Arabic word for 'spices', originating from the Persian word bahār. Some historians think a possible etymological origin is the word bahar, one of the old names of India, which was the source for many spices imported into the Arab world. The use of the term baharat likely started in the Ottoman Empire. Medieval Arabic cookbooks, such as the 10th century Kitab al-Tabikh by Ibn Sayyar al-Warraq and the 13th century Aleppan Al-Wusla ila ‘l-Habeeb, provide recipes for several spice blends referred to with names like atraf al-teeb. One recipe from Al-Wusla ila ‘l-Habeeb contained nutmeg, cloves, rose buds, and green cardamom. Allspice became a prominent component when it arrived from Central America in the 16th century.
Reader's Guide
Baharat is significant as a foundational spice blend in Middle Eastern cuisines, with composition varying by region. In Turkey, it typically includes cinnamon, dried rose buds, and black pepper. In Tunisia, it refers to a simple mixture of dried rosebuds and ground cinnamon. In Eastern Arabia, loomi and saffron may be used. In the Gaza Strip, dill and hot pepper are popular. In Egypt, it is typically made from cinnamon, allspice, and cloves. The blend is also tailored for different dishes; mixes for sweets often use cinnamon, anise, mahlab, cardamom, saffron, or mastic. A Levantine variant called sabaa baharat (seven spices) typically includes cinnamon, black pepper, white pepper, allspice, cloves, nutmeg, and coriander. Another variant, bzar, is popular in Emirati and Omani cuisines. The mixture can be rubbed into meat or mixed with olive oil and lime juice to form a marinade.
Did You Know?
- The name baharat did not refer to spice mixes until the Ottoman Empire.
- Allspice became a prominent component of baharat after arriving from Central America in the 16th century.
- In Tunisia, baharat refers to a simple mixture of dried rosebuds and ground cinnamon.
- The Levantine seven-spice mix (sabaa baharat) typically includes cinnamon, black pepper, white pepper, allspice, cloves, nutmeg, and coriander.
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