Baharat (spice mix)

[Baharat]

Baharat (spice mix)

Category: Blanks

Kitchen: arabic

Ingredients
- red pepper / paprika	6 parts
- freshly ground black pepper	4 parts
- chili / cayenne pepper	1-2 parts
- allspice	1 part
- coriander	1 part
- cumin (zira)	1/2 part
- cardamom	1/2 part
- cinnamon	1/2 part
- carnation	1/2 part
- nutmeg	1/2 part

Cooking method

• Baharat is a mixture of spices and herbs common in Arab countries and North African countries.
• The mixture is used as a seasoning for meat, fish and vegetable dishes, adds depth of taste - soups, tomato sauces, lentils, rice pilaf, couscous.
• In oriental cuisine, the mixture is pre-fried over medium heat until the spices release the aroma.
• Pilaf Macluba I have already done with baharat:
• 
• ____________
• Recipes with proportions starting with traditional:
• Baharat
• * 2 tbsp. l - black pepper
• * 2 tbsp. l - paprika
• * 2 tbsp. l - cumin (cumin)
• * 1 tbsp. l - coriander
• * 1 tbsp. l - cloves
• * 1 tsp - nutmeg
• * 1 tsp - cinnamon
• * 1/2 tsp - cardamom
• Turkish Baharat
• * 2 tbsp. l - black pepper
• * 2 tbsp. l - cumin (cumin)
• * 1 tbsp. l - coriander
• * 1 tbsp. l - mint
• * 1 tbsp. l - cloves
• * 1 tsp - nutmeg
• * 1/2 tsp - cardamom
• * a pinch of cinnamon
• Baharat Syrian
• * 1 tbsp. l - cinnamon
• * 2 tsp - allspice
• * 1 1/2 tsp - nutmeg
• * 1 1/2 tsp - cloves
• Baharat Tunisian
• * 1 tsp - cinnamon
• * 1 tsp - dried rose petals
• * 1 tsp - black pepper
• Gulf baharat (or Kebsa mix)
• * 1 tbsp. l - red pepper
• * 1 1/2 tsp - cumin (cumin)
• * 1 1/2 tsp - cinnamon
• * 1 1/2 tsp - ground lumi (dried lime)
• * 1 tsp - cloves
• * 1 tsp - black pepper
• * 1 tsp - cardamom
• * 1 tsp - nutmeg
• * 1 tsp - coriander
• * 1/2 tsp - saffron
• In some variants, fenugreek (fenugreek), ginger, bay leaf, anise, turmeric are also added.
• There is also an Ethiopian mixture in a similar spirit Berbere - the recipe is here:
• 
  But these jars are sold ready-made (though not with us):
  
  
  
  
  
  
  
  
  
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  Other mix spices:
  
  Hawaj - Yemeni mix
  Berbere - Ethiopian Blend

[julifera]

julifera Thank you - I like the "compound" spices so much, and even more so the proven ones! Tell me if you happen to know the composition of the Chinese mixture "Five Spices" and "Curry Paste" - Jamie Oliver uses them often. Once I saw it in our store, and there is a price, and even everything is in Chinese - can you understand there?

Here is a description of 5 spices and a lot of interesting things.
🔗

5 spices include ground Sichuan pepper, I have not tried it alive - I don't know how much we replace it with other peppers ...
Here, except to buy a ready-made mixture.

___
shl
there it also includes star anise, but unfortunately I have nausea from it, so I’ll hardly buy it even for a trial ...

I took it to the bookmarks. We respect spices very much

It cannot be replaced with any other spices and peppers. He has a unique taste. Please note that cinnamon is not used, but cassia. Although it is called Chinese cinnamon, it is also a different spice.

[julifera]

juliferaThank you very much for the recipe! Spices are my weakness. I will be happy to try the proposed options.

thank you girls! I have Sichuan pepper and star anise. We will try!

Thanks for the recipe !!! I take it to bookmarks.

How lovely! All the components are there. I'll do it tomorrow. Thanks for the recipe

[parts]

Girls, I just added my proportions in the topmost basic recipe.
I give them in parts - it's much more convenient - you can do it with any spoon from the measuring set.

As I find other interesting options, I will post more.
Yesterday I ennobled Turkish soup with baharat, it was there that mint was very much asked for and I added it separately, it was not for nothing that it was originally included in their composition.

Yes, the parts are very convenient. We will look forward to more.

[julifera]

julifera, thanks for the fragrant temka! Here we have many, I see, they like to play with spices

It cannot be replaced with any other spices and peppers. He has a unique taste. Please note that cinnamon is not used, but cassia. Although it is called Chinese cinnamon, it is also a different spice.

I agree that nothing can replace Sichuan pepper well, that now you can order everything on the Internet

And cassia, although it has cinnamon notes, is not as sweet in perception, just for salty dishes.

I am very glad that the recipe was interesting
What has always surprised me in such mixtures is that you can get completely different results from the same ingredients - variety is guaranteed to us!

: hi: Julifera, Thank you for bringing up such an important topic as spices. In Russian traditional cuisine, spices are used unforgivably little. Lack of information leads to the fact that often incompatible is mixed and the dish can simply be thrown away. The combination of spices in your recipe is very interesting, you will have to try. In these proportions, is there a predominance of the smell and taste of allspice?

[lungwort]

: hi: Julifera, Thank you for bringing up such an important topic as spices. In Russian traditional cuisine, spices are used unforgivably little. Lack of information leads to the fact that often incompatible is mixed and the dish can simply be thrown away. The combination of spices in your recipe is very interesting, you will have to try. In these proportions, is there a predominance of smell and taste of allspice?

lungwort - I absolutely agree, we often don’t know what, how and with what can be mixed, how to properly improve the taste and smell.

The proportions that I have given are basic, traditional.
But our tastes are very individual - for our person from being unaccustomed, perhaps something will be too odorous and intolerable.
Therefore, I suggest starting everything with minimal parts, for example:

take 1 part = 1/8 tsp

(I have this size in measuring spoons)
I most often use 2 approaches:

First option:

1. I accept 1 part = 1/8 tsp
2. Grind each spice separately in a mortar.
3. I take the right amount of parts of all spices according to the recipe.

Now I'm sniffing.
And in the end, in the collected proportion, zira hits me hard in the nose, it doesn't suit me, and let's say nutmeg is too bright for me in such an amount. Perhaps for someone and allspice will be too much.

4. I take and add all the spices as many more parts (as follows the recipe) EXCEPT those that seemed overly bright to me (in my case, I add everything except cumin and nutmeg).
Second option:

I know ahead of time which spices are excessive for me, and I take 4 times less of them!

Then I add them a little to the finished mixture until the mixture absorbs them harmoniously.
____________

I told you how I could, I hope it helps you

julifera, smart girl !!! it was very pleasant to read !!! we love to play with singing, that's for sure !!!

Julifera, thank you so much for such a detailed answer. I think that it will be useful not only to me.

A wonderful composition. And there is no kari (as I hate him).

[Zhivchik]

Zhivchik

My son hates ready-made curry mixtures, but here you can regulate yourself

: rose: thanks a lot! I found an interesting soup with quails on another site, and in it - baharat ... To my greatest shame - I hear it for the first time. I will understand, mix. Thank you!!!