Baharat
Also known as bharat, Lebanese seven spice, seven spice, بهارات
Quick answer
A warm, all-purpose Middle Eastern blend whose name simply means "spices" in Arabic. Built on black pepper, cumin, coriander, cinnamon and cloves, with substantial regional variation.
In essentially every version: Black pepper, Cumin, Coriander seed, Cinnamon (Ceylon), Cloves.
2distinct versions are recorded below. None of them is presented as the correct one, because there isn’t one.
What goes in it
The defining core first, then the versions. Roles are recorded so it is clear what each ingredient is doing.
| Ingredient | Role | How essential |
|---|---|---|
| Black pepper (whole) | base | defining |
| Cumin (whole) | base | defining |
| Coriander seed (whole) | base | defining |
| Cinnamon (Ceylon) (stick / quill) | primary aromatic | defining |
| Cloves (whole) | primary aromatic | usual |
| Paprika (ground)Common in Turkish and Levantine versions, absent from many Gulf ones. | colour | regional |
Regional versions differ substantially. Gulf baharat frequently includes dried lime (loomi) and a heavier hand with the black pepper. Turkish versions often include mint and paprika. Lebanese seven spice generally includes allspice and nutmeg and is used for kibbeh and stuffed vegetables. Some North African versions include rose petals. The name means "spices" and behaves accordingly: it is a category of blend rather than one recipe.
The versions
Each attributed, with how firm its proportions are stated plainly.
Levantine style
regional traditionalCommon Levantine household practice · proportions representative · medium confidence
The version most Western recipes mean by baharat: warm, pepper-forward and all-purpose.
| Ingredient | Parts | Share |
|---|---|---|
| Black pepper | 2 | 19% |
| Cumin | 2 | 19% |
| Coriander seed | 2 | 19% |
| Paprika | 2 | 19% |
| Cinnamon (Ceylon) | 1 | 10% |
| Cloves | 0.25–0.5 | 4% |
| Green cardamom | 0.5–1 | 7% |
| Nutmeg | 0.25–0.5 | 4% |
Gulf style with dried lime
regional traditionalGulf household practice · proportions representative · low confidence
Distinguished by ground dried lime, which adds a sour, fermented citrus note absent from Levantine versions.
| Ingredient | Parts | Share |
|---|---|---|
| Black pepper | 3 | 29% |
| Cumin | 2 | 19% |
| Coriander seed | 2 | 19% |
| Dried lime (loomi) | 1 | 10% |
| Cinnamon (Ceylon) | 1 | 10% |
| Green cardamom | 1 | 10% |
| Cloves | 0.25–0.5 | 4% |
Recorded at low confidence; the style is well attested, the proportions are not from a source SpiceHQ holds.
Using it
Used as a general-purpose seasoning, worked into minced meat, rubbed onto grilled meats, or added to the base of a stew. More forgiving than most blends and hard to overdo.
Warm, peppery and rounded, with sweet aromatic notes from the cinnamon and cloves sitting behind an earthy cumin-coriander base. Less sweet than garam masala and more pepper-driven.
Mild. The pepper gives a gentle background pungency; chilli is not usually present.
- Lamb and beef kofta
- Grilled meats
- Rice dishes
- Stuffed vegetables
- Soups and stews
- Roast chicken
Scaling: Scales linearly and keeps reasonably. Toast and grind whole spices for a batch that will be used within a few months.
If you have none
Garam masala with Paprika
AcceptableUse: ~1× by volume — Roughly four parts garam masala to one part sweet paprika, at the same total volume.
Both are warm aromatic blends built on cumin, coriander, cinnamon and pepper, so the overlap is real. What differs is emphasis: baharat leans on paprika and allspice and reads redder and sweeter, garam masala on cardamom and clove. The paprika closes most of the colour and some of the sweetness.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| close | close | partial | similar |
Works for
- Kofta, spiced mince, rice dishes and stuffed vegetables
- Roast chicken and lamb
Does not work for
- Gulf dishes where dried lime is expected, which neither blend supplies.
- Recipes also calling for garam masala separately, which would double it.
Cuisine: Moves a Middle Eastern dish towards a North Indian aromatic. The two traditions genuinely share a palette, which is why it works and why it is still noticeable.
Allspice with Black pepper and Cumin and Cinnamon (Ceylon)
AcceptableUse: ~1× by volume — Roughly equal parts allspice, black pepper and cumin with about half a part cinnamon, at the same total volume as the baharat.
Baharat simply means "spices", and most versions are built on exactly these four with regional additions. The reconstruction is closer than most blend substitutions get. What varies by region — dried mint in Turkey, dried lime in the Gulf, rose in some Syrian versions — is what this cannot reproduce.
| Flavour | Aroma | Colour | Heat |
|---|---|---|---|
| close | close | close | similar |
Works for
- Kofta, kebabs and spiced mince
- Rice dishes, stuffed vegetables and stews
- Roast chicken and lamb
Does not work for
- Gulf dishes where the dried lime is a defining note
- Turkish versions where dried mint is expected
Cuisine: Stays Middle Eastern. Because baharat is a category rather than a recipe, a competent reconstruction is genuinely one of the things the name covers.
Storage
Good for: 3–12 months (typically 6 months)
Cool, dark, dry, airtight.
A faded blend is a quality matter only.
Allergens and safety
Culture and origin
The Levant and Arabian Peninsula, with distinct Lebanese, Syrian, Iraqi, Gulf and Turkish traditions. In Lebanon the closely related mix is often called seven spice.
Levant
An everyday household seasoning rather than a special-occasion blend, kept mixed and used across most savoury cooking.