Capsaicin Free Baharat
This warm, aromatic spice blend is the backbone of countless Middle Eastern dishes, layering depth and complexity into everything from roasted meats to rice pilafs and stews. The magic here comes from a carefully balanced mix of black pepper, allspice, cinnamon, cumin, coriander, nutmeg, cloves, cardamom, and dried ginger — a lineup that delivers serious flavor without relying on heat. For anyone who needs to avoid capsaicin, this recipe is a genuine win: the cayenne listed is explicitly optional, so you can simply leave it out and still get a richly spiced, beautifully fragrant blend. Store-bought versions of this spice mix can be a gamble, since manufacturers sometimes add chili powders or blends that sneak heat in through the back door. Making it yourself takes about five minutes and gives you full control over every single ingredient that goes into the jar. Whisk everything together, seal it up, and you have a pantry staple that keeps for up to three months and makes weeknight cooking feel genuinely exciting.
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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)
Can be omittedcayenne pepper
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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