Brazil Nut Free Baharat
Warm, aromatic, and deeply complex, this Middle Eastern spice blend layers black pepper, allspice, cinnamon, cumin, coriander, nutmeg, cloves, cardamom, and ginger into something that smells absolutely incredible the moment you open the jar. It's the kind of blend that transforms a simple braise, roasted meat, or grain dish into something that tastes like it took hours of effort. Store-bought spice blends can be a minefield when you're avoiding certain nuts, since shared processing facilities and vague labeling make it hard to know exactly what's in the mix. Making it yourself from scratch means you control every single ingredient, and this recipe keeps things beautifully straightforward — just pure spices, nothing hidden. A quick whisk in a small bowl is all it takes, or you can go the extra mile and grind whole spices for an even more vibrant result. Stored in an airtight jar, it stays fresh for up to three months, so one batch goes a long way. Keep it on your spice shelf and 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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