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4 from 4 votes

Baharat Arabic Spice Mix

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.
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Pantry, Spice Blend
Cuisine: Arabic
Keyword: arabic spice mix, dry rub recipe, homemade spice mix
Servings: 12 servings
Calories: 32kcal
Author: Kevin Is Cooking


  • 2 tbsp black peppercorns
  • 2 tbsp sumac
  • 2 tbsp  coriander seeds
  • 2 tbsp  cumin seeds
  • 1 tbsp allspice ground
  • 1 tsp  cardamom ground
  • 1/2 tsp cloves ground
  • 4 3-inch cinnamon sticks, ground
  • 2 tbsp ground sweet paprika
  • 1/2 tsp freshly grated nutmeg


  • 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.


Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Sodium: 6mg | Potassium: 148mg | Fiber: 3g | Vitamin A: 605IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2.7mg