Red Meat Allergy Friendly Baharat
Warm, aromatic, and deeply complex, this Middle Eastern spice blend is the kind of pantry staple that transforms a simple dish into something truly memorable. Black pepper and allspice form the backbone, while cinnamon, cumin, coriander, nutmeg, cloves, cardamom, and ginger layer in wave after wave of fragrance and depth. A pinch of cayenne rounds things out with just enough heat to keep things interesting. The beauty of making your own blend is knowing exactly what's in it — no fillers, no mystery additives, just pure spice. For anyone navigating a red meat allergy, this seasoning is endlessly versatile across poultry, seafood, legumes, roasted vegetables, and grain dishes. It takes only minutes to whisk together and keeps for up to three months in an airtight jar, so you can reach for it whenever inspiration strikes. Once you have a batch on hand, you'll find yourself sprinkling it on everything.
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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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