Baharat

"Bahārāt" ( _ar. ) is a spice mixture or blend used throughout the Levant, in Lebanese, Syrian, Jordanian, and Palestinian cuisine. "Baharat", in Arabic, means "spices". The name was originated in the medievals as India (in Hindi: "Bhārat") was the source of these spices. The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups. Additionally, it may be used as a condiment, to add more flavor after a meal has been prepared.

Ingredients

Typical ingredients of "baharat" may include:

*Allspice
*Black peppercorns
*Cardamom seeds
*Cassia bark
*Cloves
*Coriander seeds
*Cumin seeds
*Nutmeg
*Paprika

Other variants

Turkish "baharat" includes mint as a key ingredient. In Tunisia, "bharat" refers to a simple mixture of dried rosebuds and ground cinnamon, often combined with black pepper. In the Gulf States, "loomi" (dried lime) and saffron may also be used for the "kebsa" spice mixture (also called "Gulf "baharat").In Spanish it is also known as "Pimienta de Jamaica" which means Jamaican Pepper.

ee also

*Arab cuisine
*Cuisine of Syria