Dairy 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. The good news for anyone avoiding dairy is that this one is naturally in the clear — it's pure spice, nothing else, so there's zero guesswork about hidden ingredients or cross-contamination from store-bought blends. Making it yourself also means you control the heat, dialing the cayenne up or skipping it entirely depending on who's eating. Whisk everything together in a bowl, transfer to an airtight jar, and you've got a pantry staple that keeps for up to three months. Use it to season lamb, chicken, roasted vegetables, or rice dishes for that signature warm depth that makes Middle Eastern cooking so irresistible. It's one of those small kitchen projects that pays off every single time you reach for it.
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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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