Low Iodine 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 weeknight protein or roasted vegetable into something that tastes like it took hours of effort. For anyone navigating a low-iodine eating plan, store-bought spice blends and seasoning mixes can be a minefield — hidden additives, anti-caking agents, and mystery fillers make label-reading exhausting. This recipe sidesteps all of that by using nothing but pure ground spices, so you know exactly what's going in. Whisk everything together, transfer it to an airtight jar, and you've got a pantry staple that keeps for up to three months. A pinch of cayenne is optional if you want a little heat, making it easy to customize to your taste. Once you have a batch on hand, you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!