baharat 9+ spice blend

Many Arab recipes rely on spice mixes heavy on warm flavors like allspice, cinnamon, and coriander. The proportions and spices included are unique to different regions and even more unique to households and individual cooks. The proportions of this mix are flexible—omit or reduce flavors you don’t like as much, and amplify others. This recipe is based on the Nine-Spice Mix from Reem Kassis’ excellent and gorgeous cookbook, “The Arabesque Table.” Cinnamon isn’t a favorite in our house so we often reduce that flavor, instead increasing the cumin. Make it as written and adjust to your own preference; you can also buy 7-Spice Lebanese blends in many stores. It is well worth having on hand for Middle Eastern recipes and goes perfectly with lamb.

Yield: Approximately 1 cup of seasoning

• 6 tablespoons whole allspice berries

• 6 small cinnamon sticks

• 3 tablespoons sweet paprika

• 3 tablespoons whole coriander seeds

• 1 tablespoon whole black peppercorns

• 1 teaspoon whole cardamom seeds or 10 whole cardamom pods

• 1/2 teaspoon cumin seeds

• 10 whole cloves

• 1 whole nutmeg, grated

In a medium heavy-bottom pan, toast all of the spices over medium heat until you begin to smell them release their flavors. Keep the pan moving or stir with a wooden spoon to make sure the spices don’t burn. Remove the pan from heat and set aside to cool completely. If you’re making this mix to store, do not skip this step—let cool completely so that the spices don’t form a gummy mess when you grind them.

When cool, transfer the spices to a spice grinder and process until completely smooth. Store in a clean, airtight jar or container for a few months.