Pescatarian Baharat
Warm, aromatic, and deeply complex, this Middle Eastern spice blend is the kind of pantry staple that transforms an ordinary meal into something truly memorable. Black pepper and allspice form the bold backbone, while cinnamon, nutmeg, and cardamom layer in a sweet, almost floral warmth that rounds everything out beautifully. A whisper of cayenne gives it just enough edge without overwhelming the other flavors. Since it's built entirely from ground spices, it fits naturally into a pescatarian kitchen — no hidden meat-based additives or broths to worry about, just pure, plant-derived seasoning. Rub it onto fish before grilling, stir it into a seafood stew, or use it to season roasted vegetables on the side. Making your own blend also means you control the freshness and the heat level, which store-bought versions rarely let you do. Stored in an airtight jar, this mix stays potent for up to three months and is ready to elevate whatever you're cooking next.
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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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