Yeast Free Baharat
This warm, aromatic spice blend is the kind of pantry staple that transforms an ordinary weeknight dinner into something that smells like it took all day. Rooted in Middle Eastern and North African cooking traditions, it layers black pepper, allspice, cinnamon, cumin, coriander, nutmeg, cloves, cardamom, ginger, and a whisper of cayenne into a deeply complex, fragrant mix. The beauty of making it yourself is knowing exactly what went into the jar — no fillers, no anti-caking agents, and absolutely nothing that could sneak in unwanted ingredients. For anyone navigating a yeast-free lifestyle, store-bought spice blends and seasoning packets can be surprisingly tricky, but a homemade blend like this is naturally in the clear. It comes together in minutes with just a whisk and a bowl, and if you have whole spices on hand, a quick spin in a grinder takes the flavor up another notch. Stored in an airtight jar away from heat and light, it stays potent for up to three months — ready to season lamb, chicken, roasted vegetables, or anything else that deserves a little magic.
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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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