Baharat, literally translated from Arabic as ‘spices’ is used for flavouring meats, fish, stews and various pulse and grain dishes. There’s an infinite number of spice blends across the Middle East, depending on what’s championed by each region.
No single flavour dominates here: it’s an aromatic, warm spice made up of black peppercorns, coriander seeds, cinnamon, cloves, allspice , cumin, cardamom and nutmeg. Adding a sweet depth and flavour to a huge range of dishes, this is a pantry must-have.
