Baharat simply means “spices” in Arabic, and in many kitchens it refers to a warm, aromatic all-purpose blend. In Lebanon and the Levant it is often called sabaa baharat — seven spices. A single spoonful can transform rice, soups, stews and grilled meat.
What is in baharat?
There is no single recipe, but a typical seven-spice blend includes:
- Black pepper
- Allspice
- Cinnamon
- Cloves
- Nutmeg
- Coriander
- Cardamom or cumin
Some regions add ginger, paprika or dried rose petals. The result is warm and slightly sweet, without being spicy-hot.
How to use baharat
- Season minced meat for kofta, kibbeh and stuffed vegetables
- Add to rice dishes such as maqluba and kabsa-style rice
- Rub onto chicken or lamb before roasting or grilling
- Stir into lentil soup, tomato sauces and stews
- Sprinkle on roasted vegetables with olive oil
Tips for the best flavor
Add baharat early in cooking and fry it briefly in oil or butter to release the aroma. Start with about a teaspoon per 500 g of meat or rice and adjust to taste.
Why buy a ready blend?
Making baharat from scratch means buying, toasting and grinding seven or more spices. A well-balanced ready blend saves time and gives the same result every time — which is exactly what restaurants and food producers need.
Baharat starts with quality single spices. Verdant supplies export-grade Egyptian cumin, coriander, caraway and other seeds to blenders and food manufacturers — see our seeds, or contact us for bulk supply.