Vegetarian 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 smells like it took hours. Black pepper and allspice form the bold backbone, while cinnamon, nutmeg, and cardamom layer in that signature sweet-savory warmth that makes the blend so distinctive. A touch of cayenne is optional, so you can dial the heat up or down depending on who's at the table. The whole thing comes together in minutes — just whisk the spices, or grind them fresh from whole form if you want maximum fragrance and depth. Store-bought versions often contain fillers or anti-caking agents that dull the flavor, so mixing your own means you get the real thing every time. Rub it onto roasted vegetables, stir it into lentil soups, or bloom it in butter over rice — the possibilities are genuinely endless. Keep a jar on hand and you'll find yourself reaching for it constantly.
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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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