How To Make Lebanese 7 Spice (Baharat)
This recipe for 7 Spice powder is a great way to add a kick of flavor to any dish. The allspice and cumin give the powder a warm, earthy taste, while the paprika and black pepper add a bit of spice. The cardamom and garlic powder round out the flavors, making this an incredibly versatile spice.
Servings: 1 Jar
- 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.
Calories: 177kcal | Carbohydrates: 36g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 46mg | Potassium: 934mg | Fiber: 15g | Sugar: 2g | Vitamin A: 7178IU | Vitamin C: 8mg | Calcium: 326mg | Iron: 14mg