Anti Inflammatory Baharat
This fragrant Middle Eastern spice blend is the kind of pantry staple that transforms an ordinary weeknight dinner into something that tastes deeply considered and complex. The combination of warming spices — black pepper, cinnamon, cumin, coriander, cardamom, and more — creates a layered, aromatic profile that works beautifully on roasted meats, vegetables, soups, and grains. What makes this blend especially exciting from a wellness standpoint is that nearly every ingredient in it has been studied for its natural anti-inflammatory properties, from the ginger and turmeric-adjacent cumin to the cloves and cinnamon. Store-bought spice blends can hide fillers, anti-caking agents, or stale ground spices that have lost most of their potency — making your own means you control exactly what goes in. The process is as simple as measuring and whisking, with an optional step to grind whole spices fresh for even more vibrant flavor. A small jar of this blend keeps for up to three months, so one quick batch pays off across dozens of meals. Once you have it on hand, you'll find yourself reaching for it constantly.
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Learn more →Ingredients
8 servings
- 1 tbsp ground black pepper
- 1 tbsp ground allspice
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground cardamom
- ½ tsp ground dried ginger
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Combine the black pepper, allspice, cinnamon, cumin, coriander, nutmeg, cloves, cardamom, dried ginger, and cayenne (if using) in a small bowl and whisk until evenly blended.
- 2
If using whole spices, grind them in a spice grinder or mortar and pestle until finely ground before combining.
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