A spoonful of spice goes a long way in adding warm, sweetness, depth and delicious aromatic flavor to just about any dish. It’s no wonder that Lebanese Seven Spice (sabaa baharat) is such a staple in Lebanese cooking and Middle Eastern cuisine in general!
⭐Lebanese Seven Spice ⭐
A few things to note about Lebanese 7-Spice:
- It’s a staple seasoning blend across the Levantine region. It’s what garam masala is to Indian cooking or Five Spice is to Asian cuisine. The combined spices are bright, warm and incredibly fragrant. Add an authentic flavor to your Middle Eastern cooking with one spice blend instead of 7+ spices.
- Recipes will vary. The framework for Lebanese 7-Spice is roughly the same, but you will find recipes with different spice ratios and spices depending on who’s making it and what region it comes from.
- Names also may vary. Baharat is the Arabic word for for spice.You may find it referred to as: Levantine 7-Spice, Arabic 7-Spice, Arabic Baharat, or simply Baharat.
The Seven Spices
Remember that not all Baharat spices are the same.
I’m basing my spice combo off of what I could find as the 7 most frequently used spices from online websites and cookbooks.
- Allspice: Bitter, sweet, warm, nutty.
- Cumin: Earthy, warm, savory.
- Coriander: Earthy and citrusy.
- Black Pepper: Woody, pine-like and spicy.
- Cinnamon: Sweet, warm, smokey and a little spicy.
- Nutmeg: Warm and slightly nutty, cozy.
- Cloves: Pungent, warming, slightly sweet with hints of bitterness.
Other Spices Sometimes Found in Baharat:
Feel free to add or swap spices depending on what you have, what you like and what kind of flavor you’re going for.
Other seven spice ingredients sometimes include:
- ginger
- turmeric
- cardamom
- paprika
Baharat Spice Mix vs Ras el Hanout
Baharat is a Middle Eastern Spice blend, Ras el Hanout is more commonly used in Morocco and North Africa.
The two spice blendss share a lot in common. The main difference is that Ras el Hanout usually has more spices and herb additions like cayenne and rose petals.
More Homemade Spice Mixes
If you like this 7-spice blend you may also enjoy some of my other homemade blends:
- Chinese Five Spice
- Masala Chai Spice Mix
- Homemade Za’atar Spice
- Pumpkin Pie Spice Recipe
- Homemade Gingerbread Spice Mix
- Homemade Vegetable Bouillon Powder
Enjoy!
Put it to use: Make this Lebanese Fish with Spiced Rice and Caramelized Onions (Sayadieh) next once you’ve got your homemade 7-spice ready!
Let me know if you try this Homemade Seven Spice recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Lebanese Seven Spice (Baharat)
Use whole or ground spices to make your own homemade 7-Spice blend!
Ingredients
- 1 tbsp ground allspice or 1 tbsp allspice berries
- 1 tbsp black pepper or 2 tsp black peppercorns
- 1 tbsp ground cumin or 4 tsp cumin seeds
- 1 tbsp ground coriander 4 tsp coriander seeds
- 2 tsp ground cassia cinnamon or 4 inch cinnamon stick
- 2 tsp ground nutmeg or 1 whole nutmeg
- 1 ½ tsp ground cloves or 2 tsp whole cloves
Instructions
Pre Ground Spices
- In a small bowl or jar, combine all of your spices and stir together well until everything is combined evenly.
- Keep stored in an airtight container out of direct sunlight and enjoy.
Whole Spices
- Warm a small, dry skillet over a medium heat. Add the whole spices and toast for 3-5 minutes until fragrant. Shake the pan every so often to keep them from burning the remove it from the heat.
- Add the spices to a coffee or spice grinder and grind into a fine powder.
- Transfer the spices to a small airtight spice jar or container. Secure the lid and keep stored in a cool, dry dark place out of direct sunlight until you're ready to enjoy.
Notes
- Shelf Life: This homemade blend should keep well about 6 months if stored in a cool, dry location in an airtight container.
- Feel free to adjust the spice amounts depending on your personal tastes.
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