Baharat, this mixture of spices has a history that comes from the Arab Gulf. Consisting of toasted black peppercorns, cinnamon sticks, coriander and cumin seeds whisked together with other warm aromatic spices. This makes 3/4 cup or about 12 tablespoons.
Toast the black peppercorns, cumin, coriander and cinnamon sticks in a sauté pan. Remove from the heat and add to a spice or coffee grinder to create a powder. Set aside and allow to cool.
In a small bowl, add the paprika, sumac, nutmeg, clove, allspice and cardamom. Whisk in the ground, toasted spices and transfer to a glass container with a tight fitting lid.
Store in your spice cabinet and it will last about 3 months, after that the potency diminishes. Makes about 3/4 cup.