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