Of all the spices in the world, there is none quite so versatile as 7 spice. Also known as baharat, Lebanese 7 spice is a blend of spices that originates from the Middle East. It is used in a wide variety of dishes, both sweet and savory, and can be used to add flavor to food or to create a beautiful garnish. Let's take a closer look at this amazing Lebanese seven spice and see what makes it so special.
What Is 7 Spice?
7 spice, also known as Baharat in Arabic, is a spice blend used in Middle Eastern cuisine. The most common recipe for 7 spice includes allspice, cumin, coriander seeds, garlic, black pepper, cardamom, and paprika.
However, some recipes also call for the use of cloves, cinnamon, and nutmeg but you don't need this as allspice contains a mix of these spices.
7 spice is used to flavor a variety of dishes including stews, soups, rice dishes, kebabs, and sweet dishes. It can be used both before and after cooking.
History And Origins Of 7 Spice
It is believed to have originated in the Middle East, although the exact history of the spice blend is somewhat unclear.
One theory is that it was created by Bedouin traders as a way to add flavor to their food while on long journeys through the desert. Another theory suggests that it was first used by Turkish chefs in the Ottoman Empire.
Regardless of its origins, 7 spice has been used in Middle Eastern cuisine for centuries and has only recently begun to gain popularity in other parts of the world.
Ingredients In 7 Spice
Do you love 7 spice but are unsure of what, exactly, goes into it? If so, you're in luck! We will provide a detailed breakdown of the seven (hence the name) key ingredients that make up this beloved spice blend. Keep reading to learn more.
- Allspice: Allspice is a dried berry that comes from the Pimenta dioica tree, which is native to Jamaica. When dried, allspice berries resemble large brown peppercorns. Allspice gets its name from its unique flavor profile, which tastes like a combination of cinnamon, cloves, and nutmeg.
- Cumin: Cumin is a dried seed that comes from the Cuminum cyminum plant, which is native to the Mediterranean region. Cumin has a nutty, earthy flavor and is often used as a spice in Indian and Middle Eastern cuisine.
- Coriander seeds: Coriander seeds are the dried fruits of the Coriandrum sativum plant, which is native to Europe and Asia. Coriander has a citrusy, nutty flavor and is used as a spice in many cuisines around the world, including Indian, Chinese, and Thai.
- Garlic: Garlic is a member of the onion family and is widely used as a spice in cooking. It has a strong, pungent flavor and is used in many cuisines around the world, including Italian, Indian, and Chinese.
- Peppercorns: Peppercorns are the berries of the Piper nigrum plant, which is native to Vietnam. Peppercorns have a sharp, pungent flavor and are used as a flavoring agent in both sweet and savory dishes.
- Cardamom: Cardamom is a dried fruit that comes from the Elettaria cardamomum plant, which is native to India. Cardamom has a sweet, spicy flavor and is used in both sweet and savory dishes.
- Paprika: Paprika is a dried powder that comes from the Capsicum annuum plant, which is native to Mexico. Paprika has a mild, sweet flavor and is often used as a coloring agent in food.
Tips On Using And Storing 7 Spice
1. How To Use 7 Spice
It can be used in many different ways. It can be used to add flavor to soups, stews, and sauces. This spice blend can also be used to season meats and vegetables. It can be added while cooking, or it can be sprinkled on top of finished dishes.
When using the spice, starting with a small amount and adding more to taste is important. This spice can be strong, so it is best to add a little at a time until the desired flavor is achieved.
2. How To Store 7 Spice
The spice should be stored in an airtight container in a cool, dry place. If the spice is exposed to moisture, it can lose its potency. It is also important to keep the container tightly sealed so that the fumes from the spice do not escape and cause irritation. Seven spice can last for several months if stored properly.
List of 7 Spice Substitutes
When it comes to spices, there are a lot of different options to choose from. However, sometimes you might not have the exact spice that you need for a recipe.
Luckily, there are several different spice substitutes that you can use in a pinch. Here are the five best 7 spice substitutes you can use in cooking.
Hawaij is a Yemeni spice blend that is perfect for flavoring stews and soups. It is typically made with cumin, cardamom, cloves, and pepper. You can also find Hawaij blends that include ginger or turmeric.
To substitute Hawaij, use 1 teaspoon of Hawaij per 1 teaspoon of the desired spice. For example, if a recipe calls for 1 tablespoon of 7 spice, you would use 3 teaspoons of Hawaij in its place.
2. Chinese Five Spice
As the name suggests, Chinese five spice is a blend of five different spices. These spices include cloves, cinnamon, fennel seed, star anise, and Sichuan pepper. The spice blend is commonly used in Chinese cooking to flavor meats and stir-fries.
To substitute Chinese five spice, use ½ teaspoon of Chinese five spice per 1 teaspoon of the 7 spice.
3. Ras El Hanout
Ras el hanout is a Moroccan spice blend that means "head of the shop." The blend typically includes over 30 different spices, including cumin, paprika, cinnamon, nutmeg, and peppercorns. Ras el hanout is used to flavor meats, vegetables, and rice dishes.
To substitute Ras el hanout for 7 spice, use ½ teaspoon of Ras el Hanout per 1 teaspoon of the desired spice.
Furikake is a Japanese dry seasoning that is usually sprinkled on top of rice dishes. It typically includes ingredients such as nori, toasted sesame seeds, salt, and sugar. Furikake can also be used to flavor other dishes such as pasta or vegetables.
To substitute Furikake, use 1 teaspoon of Furikake per 1 tablespoon of the desired herb or seasoning blend.
5. Ichimi Togarashi
Ichimi togarashi is a type of Japanese chili powder that is made from ground red chili peppers. It has a moderate level of heat and can be used to add flavor to soups and noodle dishes. Ichimi togarashi can also be used as a table condiment similar to how we would use salt and pepper in the West.
Whatever dish you’re making, there’s sure to be a perfect spice blend substitute out there waiting to be discovered.
People Also Ask [FAQs]
No, 7 spice is not the same as garam masala. Garam masala is a blend of different spices that vary depending on the region it originates from, while 7 spice is a generic term for any spice blend containing seven spices.
You can purchase 7 Spice from Walmart or Amazon. Both stores offer a variety of brands and prices to choose from.
Wrap Up: 7 Spice (Baharat)
- 7 spice is a fragrant, flavorful blend of spices that can be used to add flavor to a variety of dishes.
- It is made up of allspice, cumin, coriander seeds, garlic, peppercorns, cardamom, and paprika. The spice should be stored in an airtight container in a cool, dry place. If the spice is exposed to moisture, it can lose its potency. Seven spice can last for several months if stored properly.
- When it comes to finding substitutes for your favorite spices, there are plenty of options to choose from depending on the dish you’re making. Hawaij makes a great substitute for cumin in stews and soups while Chinese five spice can be used as an all-purpose seasoning blend in stir-fries and meat dishes.
- If you’re looking for something with a little more heat Ichimi Togarashi, while furikake adds an umami flavor profile perfect for flavoring rice dishes or sprinkling over vegetables.
- Overall, this 7 Spice powder recipe is fairly simple and requires only a few spices you may already have. The finished product is a great way to add flavor to any dish and can be easily customized to your liking. Give it a try the next time you're in the kitchen!
How To Make Lebanese 7 Spice (Baharat)
- 1 Cardamom Pod or ½ teaspoon of cardamom powder
- 2 tablespoon Allspice Berries or 1 tablespoon of allspice powder
- 2 tablespoon Cumin or 1 tablespoon of cumin powder
- 1 tablespoon Coriander Seeds or 1 tablespoon of coriander powder
- 1 tablespoon Black Peppercorns or 1 tablespoon of black pepper powder
- 2 tablespoon Paprika Powder
- 1 teaspoon Garlic Powder
- Start by crushing the allspice and cumin seeds. You can do this with a mortar and pestle, or by placing them in a sealable bag and using a rolling pin to crush them.
- Next, add the crushed seeds to a pan along with the coriander seeds, black pepper, and cardamom pods. Dry roast the mixture over low to medium heat until it becomes fragrant, roughly 2-3 mins.
- Allow the mixture to cool slightly. Once cooled, grind the spices together until they form a fine powder.
- Finally, stir in the paprika and garlic powder then transfer the spice mix to an airtight container. Store in a cool, dark place. And there you have it - your very own 7 Spice powder!
- If you are using ground spices, then mix them all together until thoroughly mixed, please note fresh spices will generate extra flavor.
- Adjust the flame when dry roasting the spices, ensure they don't burn, I would personally prefer to do it one minute longer but on a very low flame.
- I like a bit more heat so I add 1 tablespoon of extra paprika, avoid using smoked paprika.