Let's make Baharat a spice mix, we Indians never seem to get enough of spice mixtures ;).
According to Wikipedia, "Bahārāt is a spice mixture or blend used in Arab cuisine, especially in the Mashriq area, as well as in Turkish and Iranian cuisine.
Bahārāt is the Arabic word for 'spices' (the plural form of bahār'spice'). The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment."
I loved the aroma of the spices in it.
Baharat
Cuisine: Middle Eastern
Recipe Source: The Daring Gourmet
Ingredients:
- 1 tblspn kali mirch/ pepper corns
- 1 tblspn jeera/cumin seeds
- 2 teaspoon dhania/ coriander seeds
- 1 teaspoon laung/cloves
- ½ teaspoon elichi/cardamom seeds
- 1½ tblspn chilli powder
- 1 teaspoon dalchini/cinnamon, ground
- ¼ teaspoon jaiphal/nutmeg, ground
Method:
- Heat a small kadhai/wok over low heat and dry roast stirring the pepper, cumin seeds, coriander seeds, cloves, cardamom till you get a delicious aroma.( technically the stirring has to be occasionally but I prefer to do it
continuously). - Once you switch off the gas add the dry powders and let the mixture stand till the spices cool completely.
- Grind in the chutney bowl of the mixer or spice or coffee grinder to a fine powder.
- Store in an airtight glass jar.
This goes for the August Week 3, Cooking from Cookbook Challenge Group
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Shama Nagarajan says
flavourful podi
Julie says
flavorful!!
Vijayalakshmi Dharmaraj says
Aromatic masala...
Chef Mireille says
I'm lucky to have access to it and there's always some in my pantry although I've never made myself
Priya Suresh says
Very aromatic spice powder.
Srivalli says
Looks and sounds very much like our own Indian spice blends Archana...:)..I can almost guess what's coming with this..lol
Usha Rao says
Isn't it ingesting that spices used in this mix are everyday spices in Indian kitchens ! Nice aromatic spice mix. Looking forward to your recipe using this spice powder.