Baharat

Middle Eastern seasoning

Baharat (Arabic for “spices”) is a warmly aromatic blend used across the Levant and wider Middle East as an all-purpose seasoning. It brings gentle heat, sweet spice and citrusy depth to tomato sauces, meats, fish, vegetables, rice and lentils.

• Profile: warm, sweet spice (cinnamon, nutmeg), peppered heat, light smokiness from paprika, subtle citrus/floral notes.
• Best for: kofta & grills, roast chicken, lamb, tomato stews, rice & pilafs, lentil soup, roasted vegetables.
• Use styles: dry rub • wet marinade • finishing sprinkle.

Culinary uses

• Tomato base: bloom in oil, then add tomato paste/sauce for kebab-style stews.
• Grills & roasts: rub on lamb, beef or chicken; add salt separately to taste.
• Fish & veg: dust over white fish, cauliflower, carrots or eggplant before roasting.
• Legumes & grains: stir into lentils, chickpeas or rice pilaf near the end of cooking.
• Quick dip: mix with yogurt and lemon for a tabletop sauce.

How to use

• Dry rub: 2–3 tsp baharat per 500 g meat or vegetables.
• Wet marinade: 1 Tbsp baharat + 1 Tbsp oil + lemon per 500 g; marinate 20–40 min (fish 10–20 min).
• Sauce start: 1–2 tsp for 500 ml tomato sauce; bloom 30–60 s in warm oil.
• Finish, don’t scorch: add late or off-heat to preserve aroma.

Ingredients & ALLERGENS

Ingredients: Nutmeg, cinnamon, garlic, coriander, cardamom, Allspice, Pepper, jeera, Paprika, Nigella, cloves.

ALLERGENS: none.

Storage

Store airtight, cool and dry, away from light and steam. Reseal promptly to preserve aroma. Best flavor within 18–24 months.

Merchant contact: Orlandosidee — distributor: info(at)orlandosidee.de