Baharat (Lebanese seven spice)
Vegetarian
سبع بهارات · sabʿ bahārāt
A warm Levantine blend led by black pepper and allspice with cinnamon, cloves, nutmeg, coriander and ginger. It seasons kofta, kibbeh, stuffed vegetables, rice and slow-cooked meat across Lebanon, Syria and Palestine.
Baharat (Lebanese seven spice) is a Lebanese condiment from Lebanon, ready in about 19 minutes and made with black peppercorns, allspice and cinnamon stick. It serves 22 and is rated beginner to cook.
No licensed photograph of this dish yet.
- Prep
- 5 min
- Cook
- 4 min
- Rest
- 10 min
- Total
- 19 min
- Serves
- 22
- Level
- Beginner
- Calories
- 6
Method
Step 1
Lightly roast the peppercorns (opens in a new tab), allspice (opens in a new tab), cinnamon, coriander and cloves (opens in a new tab) in a dry pan over medium-low heat for 2–3 minutes, shaking, until fragrant but barely coloured.
- 3 min
- medium-low heat
- Frying pan / skillet (opens in a new tab)
Step 2
Tip the spices onto a cold plate and let them cool completely, about 10 minutes, before grinding — warm spices release oil and turn pasty in the grinder.
- 10 min
Step 3
Grind to a fine powder, sift, then mix in the nutmeg (opens in a new tab) and ginger.
About this dish
- Origin
- The Levant, Lebanon · Well documented'Baharat' simply means 'spices'. The Lebanese seven-spice formula is among the most standard; Gulf, Iraqi and Turkish baharat differ.Also popular in Syria, Palestine, JordanMore food from Lebanon
- Dish
- Condiments, chutneys & relishes
- Cooking method
- Toasted
- Taste
- aromatic / warmly spiced, peppery, sweet
- Diet
- Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carbWorked out from the ingredients. How labels work
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-sodium - Good for
- Make-ahead
- Cook more with
- Black peppercorns · Allspice · Cinnamon stick · Coriander seeds · Cloves · Nutmeg
- Techniques
- Toasting · Spice roasting (dry-roasting) · Dry grinding
Allergens
None of the 14 major allergens appear in the listed ingredients.
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
6 kcal per serving
Calculated1 serving ≈ 2 g · recipe makes 22
Where the energy comes from
- Protein 10%
- Carbohydrate 68%
- Fat 22%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 6 kcal | 292 kcal |
| Protein | 0.2 g | 8.1 g |
| Carbohydrate | 1.4 g | 68.3 g |
| Net carbohydrate | 0.8 g | 37.9 g |
| Sugars | — | — |
| Added sugars | 0 g | 0 g |
| Fibre | 0.6 g | 30.4 g |
| Fat | 0.2 g | 9.5 g |
| Saturated fat | 0.1 g | 3.5 g |
| Trans fat | — | — |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 1 mg | 54 mg |
| Salt equivalent | 0 g | 0.1 g |
Vitamins & minerals per serving
- Potassium
- 21 mg
- Calcium
- 12 mg
- Iron
- 0.2 mg
- Magnesium
- 4 mg
- Vitamin A (RAE)
- 0 µg
- Vitamin C
- 0 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 0 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Many Lebanese cooks make it from pre-ground spices; roasting whole ones gives a rounder flavour.
Common mistakes
- Using too much clove, which overwhelms the allspice and pepper.
Serve with
- Kofta bil tahini, kibbeh, sfeeha, stuffed vine leaves, mujaddara and rice with vermicelli and minced lamb (hashweh).
Food safety
- Store in a clean, completely dry, airtight jar away from light and heat; always use a dry spoon. Ground blends lose aroma steadily after the first month.
Storage
- Airtight jar, cool and dark, up to 4 months.
Variations
- Gulf baharat (Saudi Arabia): Adds cardamom, cumin, paprika and ground dried lime (loomi) for kabsa and machboos.
- Turkish baharat: Often includes dried mint and oregano with the warm spices.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
About this masala
- Type
- Dry spice blend
- Texture
- Fine powder
- One batch makes
- about 44 g
- Keeps
- about 4 months
- Store
- Airtight jar, cool dark cupboard
- Recipe
- Traditional
Lebanon and the Levant. Makes Baharat (seven spice), the ingredient our dish recipes list. All masalas
Used in
None of our dish recipes use it yet — it keeps well, so it’s worth having on the shelf.
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
The spice and seasoning backbone
Spices, masalas & pastes
- Black peppercorns, lightly roast12 g
- Allspice, whole berries, lightly roast12 g
- Cinnamon stick, broken; lightly roast6 g
- Coriander seeds, lightly roast6 g
- Cloves, lightly roast3 g
- Nutmeg, freshly grated, raw3 g
- Ground ginger, raw3 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
You might also like
Kofta bil tahini
Jordanian · 1 h 20 min · 740 kcal
Sfeeha
Lebanese · 1 h 50 min · 626 kcal
Kibbeh bil sanieh
Lebanese · 1 h 40 min · 491 kcal
Maqluba
Palestinian · 2 h 15 min · 762 kcal