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This mix of Middle Eastern spices is widespread in Lebanese, Israeli and Syrian cuisine. Elevates the flavors of each dish and creates a unique, pungent and slightly smoked aroma, on white and sheep meat dishes, legume soups, fish. Also called a blend of 7 spices, Baharat is also used on rice and marinades.
nutmeg, cinnamon, garlic, coriander, cardamom, allspice, garlic, paprika, kummel, cloves, cumin, pepper.
This spicy blend is widely used in Middle Eastern recipes, in which baharat becomes a lively and aromatic condiment for various dishes.
A pinch of this versatile mix is enough to giving an exceptional depth of flavor to many recipes. The intense flavor is slightly sweet, not intrusive nor too spicy, with a smoky touch that makes the mixture special on meat and fish.
It is often found in dishes based on minced meat, to which it adds a peppery and earthy, with warm notes of cinnamon and cumin.
It can also be used on salted meats, as it does not contain salt, and works best with white meats and sheep from traditional Middle Eastern cuisine, such as lamb and chicken. It is also an excellent condiment for beef and fish, to which it gives an exotic touch.
Also excellent in legume soups, stews, hummus and rice. Baharat can become a substitute for garam masala for use in cooking, when choosing rice and legume recipes. Some spices contained in the mix (paprika, cumin, nutmeg and cinnamon) give a rust-colored shade, useful for spicy and colorful finishes of some recipes.
The flavor of the Lebanese mixture does not invade or cover the taste of the food, but the baharat is very aromatic, so it is better to use a small quantity.
It can be adopted this spice blend in all ground meat recipes, using 1 teaspoon for each pound of meat. It can be a full or scant teaspoon, based on taste. Baharat also works to create particular barbecue "rubs", in the rub (massage) on meat and for marinating - adding extra virgin olive oil, lemon and salt. It is also a brilliant seasoning for beef burgers, where it is useful to add ¾ of a teaspoon for every kilo of minced meat.
An excellent spicy blend also on soups, in stews, on vegetables and on seafood – for its little spiciness. You can sprinkle a pinch of baharat on the vegetables before roasting them for an extra boost of flavour. It can be combined with extra virgin olive oil to obtain a sauce useful for condiments and marinades.
For cereals it is known in rice seasoning and for Middle Eastern pita bread, in casseroles for a light smoky note. In some recipes it is also added to yogurt-based dressings and hummus – a pinch is enough.
Used as a finish for the final dressing, it gives a touch of color as well as a tantalizing flavor at the first taste.</ p>
The word Baharat derives from the Arabic “spices” and therefore represents the blend of spices par excellence, used in many Middle Eastern cuisines. Originally from North Africa, the spicy combination has also spread to Saudi Arabia and Turkey – the Turkish version contains mint.
Like all spice blends, a few main ingredients form the basis of the blend, while there are local varieties. In most cases, the spices come together to create a warm, aromatic blend, with smoky notes and little spiciness. In the version called the 7 Lebanese spices, the baharat becomes reddish, with a slightly sweetish taste.
We know that Baharat includes spices that can vary from region to region, but in general it is a combination of allspice, black pepper, nutmeg, cumin, coriander, paprika, cinnamon, cardamom and cloves. In our proposed Lebanese spiced blend it is enriched with kummel (caraway) and garlic.
Nutmeg gives a full aroma and a warm taste, with a citrus note that pairs well with cloves and cinnamon.
Cinnamon gives the mixture a flavor between pungent and sweetish, with an intense aroma with peppery notes.
Garlic is the element with the hot, spicy and strong flavor, which envelops the palate and gives an element of intensity to the baharat.
Coriander exhibits a sweetish aroma and flavor similar to fennel and dill; fresh and citrusy with fruity nuances.
Cardamom is famous for its balsamic, fresh smell reminiscent of honey and eucalyptus. The pungent but balanced flavor harmonizes the blend.
The allspice gives the baharat a very aromatic element, with a strong but not very spicy taste, reminiscent of cloves and some peppery notes.
Paprika gives a smoky, slightly spicy flavor with some bitter notes, which makes the mix perfect on meats.
The cloves come apartthey are tinged by the warm and strong flavour, between the slightly spicy and the sweet notes in the aftertaste, tending towards fruity. The scent adds floral hints to the mix.
Cumin has an intense and pungent but not aggressive flavour, reminiscent of fennel seeds. A warm and earthy aroma gives the blend slightly toasted notes.
Kummel (caraway Carum carvi) has a pungent and fresh flavour, similar to anise, much appreciated for flavoring bread, stewed meats and liqueurs. In Lebanese cuisine it is known as the spice of a typical rice flour pudding.
Pepper is the spiciest spice, with acrid and decisive notes; with an intense and pungent aroma, pepper creates a versatile base for seasoning many dishes.
Data sheet
This mix of Middle Eastern spices is widespread in Lebanese, Israeli and Syrian cuisine. Elevates the flavors of each dish and creates a unique, pungent and slightly smoked aroma, on white and sheep meat dishes, legume soups, fish. Also called a blend of 7 spices, Baharat is also used on rice and marinades.
nutmeg, cinnamon, garlic, coriander, cardamom, allspice, garlic, paprika, kummel, cloves, cumin, pepper.
Smoked sweet paprika lends itself very well to the preparation of various recipes. If we love the sweet, rich, fragrant, greedy taste, this is the indicated spice. It is a condiment widely used in Spanish cuisine, both with fish and with all types of soups and is an essential ingredient in most Spanish cured meats.
smoked sweet paprika
Ras el hanout literally "head of the grocery" in Arabic is a mixture of around 30 different plants. It can be considered the North African Curry. Excellent in stews and pan-fried fish and chicken preparations. Appreciated in lamb dishes and couscous.
turmeric, coriander, pepper, cumin, fennel, ginger, cinnamon, allspice, chili pepper, cardamom, anise, fenugreek seeds, nutmeg.
The cumin plant is one of the oldest medicinal plants, it produces seeds that have a spicy flavor and a rich and singular aroma. In recent years, some research is also verifying its slimming power. The scientists involved compared the effects on overweight and blood sugar levels of the use of cumin extracts.
cumin seeds
Harissa is a specialty that Tunisians accompany us with every type of meal, even breakfast. The culinary use of the Harissa blend is endless. Excellent in the preparation of white meat (chicken or rabbit) with a marked spicy accent.
cayenne pepper, paprika, coriander, garlic, cumin, kummel, dried tomato, chillies, mint.
The mix of spicy peppers of Ethiopian cuisine is enriched with many shades of flavors to create a pungent and intense condiment. Excellent for flavoring red or white meat, it can also be used for vegetables, fish or other dishes, mixed with oil or sauces. If you want to try it in its typical dish, the Mit Mità enhances the flavors of the beef tartare (Kifto).
cardamom, piri-piri, black SESAME, ajowan, ginger, garlic, lippia abyssinica, rosemary, salt.
The catmint also called Roman mint, is used and known mainly to flavor the Roman artichokes. Ulite to flavor tomatoes with rice or in vegetables au gratin. It releases a slightly more delicate flavor than peppermint.
mint / catmint
Experience the exotic flavour of a unique and versatile blend of spices. Its delicate balance contains all the notes of spiciness, sweetness, a hint of bitterness and sourness. Ground Thai Red Curry is complex and refined, with a medium heat, perfect for giving its harmonious and complete flavour to vegetable, meat, fish and rice dishes.
lemongrass, ginger, pepper, chili pepper, coriander, cumin, turmeric, fenugreek seeds, paprika, MUSTARD seeds.
Chili pepper is an excellent flavoring for cooking but it is also a food with healing and cosmetic properties, which not everyone knows about. Chili pepper has antibacterial properties, as well as digestive and antioxidant properties. It is rich in vitamin C, vitamin A, E, PP, potassium, calcium and phosphorus.
chili pepper
Turmeric is a plant native to eastern India. The plant, introduced by sailors, is found in Europe already in the monastic writings of the 6th century. Due to the color similar to saffron, it was also wrongly called Indian saffron. The therapeutic power of turmeric is manifold.
tumeric
Green curry paste is used throughout Thailand, in a variety of dishes. It is a small delicacy rich in flavour and aroma, perfect for experimenting with complex recipes in the kitchen. This wonderful blend of spices is excellent for preparing Thai and Asian recipes, especially vegetable-based dishes.
Chilli, spinach, lemongrass, garlic, salt, shallots, galangal, shrimp paste, kaffir lime, coriander. (This product may contain traces of FISCH)
The Shichimi Togarashi is a mixture of spices typical of traditional Japanese cuisine. Also called Nanami tōgarashi, because the number 7 in Japanese can be called both Shi and Nana. Excellent for flavoring soups, white meat dishes and various rice-based dishes.
green seetang, ginger, dried mandarin, black SESAME, white SESAME, red pepper, Japanese mountain pepper.
When added to food, parsley gives off a pleasant smell, a real pleasure for the nostrils and gives the food a particular and characteristic taste, enhancing its natural flavor. It is also used to flavor many sauces, and can be found in the "zogghiu", a typical Sicilian sauce to flavor grilled meats or fish.
Ingredients: parsley
Nutmeg powder is a spice obtained by grinding the seeds of the nutmeg tree (Myristica fragrans). It is known for its warm, sweet and slightly spicy aroma, and is used in cooking to flavor both sweet and savory dishes. Among its common uses are the preparation of desserts, hot drinks such as mulled wine, and meat or vegetable dishes.
nutmeg powder
Tandoori, typical aromatic mixture of the Indian tradition, suitable for flavoring chicken, but as mentioned it is also possible to cook white meats and vegetables. With an aromatic but spicy taste, with a completely natural reddish complexion due to the composition of other spices.
coriander, turmeric, chilli, pepper, cumin, nutmeg.
A selected blend of aromas, with a savory taste and perfect to accompany vegetable side dishes, greens and salad dishes. Also excellent on caprese, omelette or boiled egg. We offer a simple and much appreciated condiment, based on aromatic herbs and spices that add lively flavour.
onion, salt, sage, Tuscan spices, garlic, chives, oregano, turmeric.
Turmeric is a plant native to eastern India. The plant, introduced by sailors, is found in Europe already in the monastic writings of the 6th century. Due to the color similar to saffron, it was also wrongly called Indian saffron. The therapeutic power of turmeric is manifold.
dried turmeric
