Baharat and The Epicentre

January 17th, 2018 No Comments


Spice mixtures, they are limitless!

Chinese 5 Spice, Za’atar, Harissa, Shichimi, Jerk, Chermoula…like musical notes creating an infinite number of songs, the combinations and variations of spices are equally endless.


Baharat is the Arabic word for ‘spices’, and spices they are.  Generally the mix includes black peppercorns, paprika, cumin, coriander, cloves, nutmeg, cardamom and cinnamon.  Turkish Baharat usually contains mint, in Tunisia rose petals are added, and other areas might mix in ginger, allspice, sumac or saffron.  I’m sure every household has their own versions of the mixes to keep on hand for easy seasonings, check out the Epicentre’s numerous versions of Baharat to read more about regional differences.


I’ve enjoyed perusing The Epicentre and their encyclopedia of spice giving descriptions, history, use, health benefits, substitutions, and suggestions for use.  Ever wondered about Cubeb?  Or Hoja Santa?  Or the Moroccan mix called La Kama? Or Wattleseed?  Well you’re in luck, The Epicentre is the place to find out more.  Or get a little Spice Advice.  Don’t forget the Spice Shop if you want to order some of these exotic delights.  And the RECIPES will keep you entertained for ages.



I found this particular mix from Epicentre interesting because of the ratios.  Usually cloves are the last spice on the list with only a fraction other spices.  Cardamom is another one that is often of lower ratio, and cinnamon is usually higher on the list.




Mix together in a bowl:

2 Tablespoons Black Peppercorns, freshly ground

2 Tablespoons Paprika

2 Tablespoons Cumin, ground

1 Tablespoon Coriander, ground

1 Tablespoon Cloves, ground

1 teaspoon Nutmeg, grated

1 teaspoon Cinnamon, ground

1 teaspoon Cardamom, ground

Store in an airtight container.


Uses for Baharat:

  • As a rub on lamb, chicken, fish or tofu
  • Mix with lemon and olive oil for a marinade
  • In soups
  • Sprinkled on potatoes, cauliflower, or other vegetables
  • In rice and pilafs
  • On pasta
  • With lentil, garbanzos, or other beans
  • Mixed into hamburgers, meatloaf or meatballs
  • In hummus or other bean spreads



A little cold weather beauty as we ready ourselves for the North Woods.



“…and I am out with lanterns, looking for myself.”


Emily Dickinson







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