Bahārāt ('spices') is a spice mixture or blend used in Middle Eastern cuisines. The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, anise, and soups, and may also be used as a condiment.

Etymology

Bahārāt is the Arabic word for "spices" (the plural form of bahār, 'spice'). The word originates from the Persian word bahār.

Ingredients

Composition depends on the region the spice mix is from. Typical ingredients of baharat may include: One example of a recipe for baharat is a mixture of the following finely ground ingredients: The mixture can be rubbed into meat or mixed with olive oil and lime juice to form a marinade.

Other variants

In the Levant a spice mix called sabaa baharat ( 'seven spices') is used. Its origins are from Aleppo, Syria. Though it seems to slightly vary from province to province, the typical recipe for it is the following spices, ground and mixed: Turkish baharat includes mint in the largest proportion. In Tunisia, baharat refers to a simple mixture of dried rosebuds and ground cinnamon, often combined with black pepper. In Eastern Arabia, loomi (dried black lime) and saffron may also be used for the kebsa spice mixture (also called "baharat").