Spice mixes are usually used as spice rubs for meat -beef, lamb, chicken and even fish. It is also added to soups, stews and pilafs to make them more flavorful. It is a good idea to prepare the mixes ahead of time, so that they are ready to use when needed. Just make sure to keep them in a sealed bottle or airtight container. Do not make too much because the spices lose their potency after a few months.
Combine the spices and blend them in a food processor or spice grinder. A mortar and pestle works just fine as well.
Arabic Baharat
2 tablespoons fresh ground black pepper
2 tablespoons paprika
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves
1 teaspoon nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Turkish Baharat
2 tablespoons fresh ground black pepper
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoons ground mint
1 tablespoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon ground cardamom
pinch of ground cinnamon
Levant Baharat
1/4 cup black peppercorns
1/4 cup allspice berries
Syrian Baharat
2 teaspoons allspice
1 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cloves
Tunisian Baharat
1 teaspoon ground cinnamon
1 teaspoon dried rose petals
1 teaspoon black pepper
Gulf Baharat
1 tablespoon red pepper
1-1/2 teaspoon cumin
1-1/2 teaspoon cinnamon
1-1/2 teaspoon ground (dried/black lime or lemon)
1 teaspoon cloves
1 teaspoon black pepper
1 teaspoon ground cardamom
1 teaspoon nutmeg
1 teaspoon ground coriander
1/2 teaspoon saffron threads
1/4 teaspoon turmeric
1/2 teaspoon ground galangal (blue ginger)
Dukkah (Egyptian spice blend)
2/3 cup toasted white sesame seeds
1/3 cup toasted coriander seeds
2-1/2 tablespoons toasted ground cumin
1/2 teaspoon toasted black pepper
1 teaspoon salt
1/4 cup roasted and peeled pistachios
1/4 cup roasted and peeled hazelnuts
Chinese Five-Spice
2 tablespoons ground star anise
2-1/2 teaspoons ground fennel seeds
1-1/2 teaspoon ground cassia
1/2 teaspoon ground Sichuan or black pepper
1/4 teaspoon ground cloves
Mandy Spice (Arabic spice blend)
2 tablespoons cardamom pods
2 tablespoons cloves
2 teaspoons black pepper
1 teaspoon nutmeg
1 teaspoon ground nutmeg
1 teaspoon ground galangal (blue ginger) or ginger
4 bay leaves
Za’atar (Middle Eastern spice blend)
1/4 cup sumac
2 tablespoons thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon coarse salt
Harissa
1/4 cup dried chili or red pepper flakes
4 cloves garlic
1 teaspoon caraway seeds
1 teaspoon cumin
1 teaspoon coriander seeds
2 teaspoons dried mint leaves
1/3 cup olive oil
Ras-el-Hanout (Morroccan Spice Mix)
1 teaspoon mace
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon dried lavender flowers
1 teaspoon black pepper
Photo Courtesy Of: Zak Greant