Baharat

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Baharat (Arabic: بهارات‎) is a spice mixture or blend used throughout the Levant, in Lebanese, Syrian, Jordanian, and Palestinian cuisine. Baharat, in Arabic, means "spices". The name was originated in the medievals as India (in Hindi: भारत Bhārat) was the source of these spices. The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups. Additionally, it may be used as a condiment, to add more flavor after a meal has been prepared.

[edit] Ingredients

Typical ingredients of baharat may include:

• Allspice
• Black peppercorns
• Cardamom seeds
• Cassia bark
• Cloves
• Coriander seeds
• Cumin seeds
• Nutmeg
• Paprika

[edit] Other variants

Turkish baharat includes mint as a key ingredient. In Tunisia, bharat refers to a simple mixture of dried rosebuds and ground cinnamon, often combined with black pepper. In the Gulf States, loomi (dried lime) and saffron may also be used for the kebsa spice mixture (also called "Gulf baharat"). In Spanish it is also known as "Pimienta de Jamaica" which means Jamaican Pepper.

[edit] See also

• Arab cuisine
• Cuisine of Syria

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