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Not to be confused with Bharat.
A small jar of homemade Gulf-style baharat

Bahārāt (Arabic: بَهَارَات‎) is a spice mixture or blend used in Middle Eastern, Turkish cuisine and Greek cuisine. Bahārāt is the Arabic word for 'spices' and probably derived from the ancient name of India, Bharat. India was the primary producer and trader of spices in the known world. It was the major trading partner with Middle East from 700 AD to 1400s AD. [1] The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment.


Ingredients for a Gulf-style baharat

Typical ingredients of baharat may include:

Other variants[edit]

Turkish baharat includes mint in the largest proportion. In Tunisia, baharat refers to a simple mixture of dried rosebuds and ground cinnamon, often combined with black pepper. In the Arab states of the Persian Gulf, loomi (dried black lime) and saffron may also be used for the kebsa spice mixture (also called "Gulf baharat").

A typical recipe for baharat is a mixture of the following finely ground ingredients:

  • 4 parts black pepper
  • 3 parts coriander seeds
  • 3 parts cinnamon
  • 3 parts cloves
  • 4 parts cumin seeds
  • 1 part cardamom pods
  • 3 parts nutmeg
  • 6 parts paprika

The mixture can be rubbed into meat or mixed with olive oil and lime juice to form a marinade.

See also[edit]


  1. ^ Wehr, Hand. A Dictionary of Modern Written Arabic. 4th edition. Harrassowitz, 1979. p.96.