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5 from 1 vote

Baharat Spice Mix

This recipe for Baharat Spice Blend is very popular in Arabic and Turkish dishes. It is known for its earthy flavor tones. It’s not spicy whatsoever, and is delicious with chicken, lamb, and fish.
Course spice, Spice Blend
Cuisine Arabic, Turkish
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Calories 67kcal


  • 2 tbsp Cumin
  • ½ tbsp Pepper
  • 1 tbsp Coriander
  • ½ tbsp Paprika
  • 1 tsp Cardamom
  • ½ tsp ground Cloves
  • ¼ tsp Nutmeg
  • ¼ tsp Cinnamon


If Using Whole Spices

  • Put them in a pan over medium heat and toast for about 5 minutes, until they turn fragrant.
  • Put the toasted spices in a spice grinder and grind into a powder. Enjoy!

If Using Pre-Ground Spices

  • Mix them all together in a bowl. Enjoy!


Recipe Copyright The Foreign Fork. For educational or personal use only. 
*These tools are only necessary if you are buying unground spices and grinding your own spice blend. If you are using pre-ground spices, you will not need any tools.*
  • Pan: A small pan is great for toasting whole spices if you will be making the recipe with fresh spices.
  • Spice Grinder: If you want to use whole seasonings, you’re going to need a Capresso Spice Grinder. It’s perfect for this recipe! If you don’t want to purchase a spice grinder, you can also use a mortar and pestle
  • Though the list of requirements is long, don’t feel overwhelmed! This recipe is variable and you can make adjustments based off of what you do or don’t have in your pantry.
  • If you are making the Turkish version of Baharat, mint is also added into the bend


Serving: 1serving | Calories: 67kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 24mg | Potassium: 303mg | Fiber: 3g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 7mg | Calcium: 146mg | Iron: 9mg