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Wonderfully fragrant baharat spice recipe perfect for Middle Eastern dishes.

Baharat spice mix lends its wonderful combination of flavours to many of my favourite Middle Eastern dishes, like Shakshuka and Bazella. However, chances are not too many people have this specific spice combination in their cupboards when needed.

Thankfully it is easy to create baharat without having to search for it in your local store.

As with any spice mix, there is some flexibility in which spices, and the ratios of those spices, you use to create the mix. So, if you love paprika for example, it's ok to add in a little more if desired.

Also, if you don't have the whole spices listed here, it's fine to use the ground version. Just add the whole spices to the pan to toast before any ground spices. If using all ground spices, you can forgo the toasting process and mix and go.



(Makes 21 servings | Serving size = 1 teaspoon)

  • 2 tablespoons cumin seed

  • 1 tablespoon ground paprika

  • 1 tablespoon whole black pepper

  • 1 tablespoon coriander seed

  • 1 teaspoon ground cayenne pepper

  • 1 teaspoon ground ginger

  • 1/2 teaspoon whole cloves

  • 1/2 teaspoon fresh nutmeg, grated

  • 1/2 cinnamon stick

  • 3 cardamom pods

  • 1 star anise



In a small pan over medium heat, add the cumin seed, black pepper, coriander seed, cloves, fresh nutmeg, cinnamon stick, cardamom pods, and star anise. Toast until the seeds begin to pop and the spices become fragrant. Remove from heat.

Quickly add in the paprika, cayenne pepper, and ginger to the pan and combine well, toasting using the residual heat from the pan.

Allow the spices to cool to room temperature then grind using a spice grinder. Store in an airtight container and use when needed.


Nutritional Information Per Serving:

total calories = 5 | total fat = 0.22g | saturated fat = 0.03g | cholesterol = 0mg | sodium = 1.48mg | net carbohydrates = 0.5g | dietary fibre = 0.25g | sugars = 0.03g | protein = 0.17g

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