Fructose Free Baharat
Warm, aromatic, and deeply complex, this Middle Eastern spice blend layers black pepper, allspice, cinnamon, cumin, coriander, nutmeg, cloves, cardamom, ginger, and a whisper of cayenne into something truly special. It comes together in minutes with nothing more than a whisk and a bowl, yet the result smells like it took serious culinary expertise. For anyone navigating fructose sensitivities, spice blends can be a sneaky source of trouble — many commercial versions hide added sugars, onion powder, or garlic in the mix. This one is entirely whole spices, so you know exactly what you're getting with zero hidden surprises. Rub it onto lamb or chicken, stir it into rice, or bloom it in butter for a sauce base that transforms a weeknight dinner into something memorable. Store it in an airtight jar and you'll have a go-to blend on hand for up to three months.
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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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