Shellfish Free Baharat
Warm, aromatic, and deeply complex, this Middle Eastern spice blend is the kind of pantry staple that transforms an ordinary weeknight dinner into something that tastes like it took all day. 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. Since it's built entirely from ground spices, there's nothing to worry about when it comes to hidden seafood-derived additives or cross-contact — just pure, clean flavor from your spice rack. Whisk everything together in minutes, pour it into a jar, and you've got a blend that keeps for up to three months and works beautifully on roasted meats, rice dishes, soups, and marinades. Making it at home also means you control the ratios, so you can dial up the warmth or ease off the heat exactly to your taste.
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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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