Candida Diet Friendly Baharat
Warm, aromatic, and deeply layered, this Middle Eastern spice blend brings together black pepper, allspice, cinnamon, cumin, coriander, nutmeg, cloves, cardamom, ginger, and a whisper of cayenne into something genuinely magical. It comes together in minutes — just whisk everything into a bowl and transfer to a jar — making it one of the easiest ways to elevate your cooking without any fuss. For anyone navigating a candida-conscious lifestyle, store-bought spice blends can be a hidden minefield of fillers, anti-caking agents, and added sugars that have no business being in a spice jar. Making your own means you know exactly what's inside: nothing but pure, whole spices that are naturally free of the problematic additives you're trying to avoid. Every single ingredient here is a clean, single-origin spice, so you can season your proteins, roasted vegetables, or soups with total confidence. Stored in an airtight jar in a cool, dark spot, this blend stays fresh for up to three months — meaning one quick batch keeps your kitchen stocked and your meals full of bold, complex flavor for weeks.
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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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