Ingredients:

  • 2 Tbsp whole Black Peppercorns
  • 1 Tbsp whole Coriander Seeds
  • 1 Tbsp whole Cumin Seeds
  • 1 tsp whole Cloves
  • 2 Tbsp Ground Sweet Paprika
  • 1 Tbsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Cardamom
  • 1 tsp Dried Ginger Powder
  • 1/2 tsp Dried Chilli Flakes (optional)

Instructions:

  1. Heat the Skillet: Place a heavy-bottomed skillet over medium-low heat. We want a gentle, even warmth, not blistering heat.
  2. Toast the Whole Spices: Add all the Phase 1 whole spices (peppercorns, coriander, cumin, cloves) to the dry pan.
  3. Aromatics Release: Toast for 3–5 minutes, shaking the pan constantly. The spices should become highly fragrant and slightly darkened. Do not allow them to smoke or burn, or the resulting Baharat blend will taste bitter.
  4. Cool Completely: Immediately transfer the toasted spices onto a tray or plate and spread them out into a single layer. Let them cool completely for at least 10 minutes. This prevents clumping and preserves flavor.
  5. Grind to a Fine Powder: Once fully cooled, transfer the toasted spices into your spice grinder. Pulse and grind until they reach a very fine, smooth consistency, similar to ground flour.
  6. Combine the Blends: Pour the freshly ground spice mixture into a clean, dry bowl. Add all the Phase 2 ground spices (paprika, cinnamon, nutmeg, cardamom, ginger, and chilli flakes).
  7. Whisk Thoroughly: Whisk everything together vigorously for about 30 seconds to ensure the whole Baharat blend is homogenous.
  8. Store Immediately: Transfer the finished Baharat Spice Blend into a dark, airtight glass jar. Store in a cool, dark place away from the stove for maximum longevity.