Moroccan · Spice blend
Moroccan Baharat (Warm All-Spice Blend)
Baharat simply means 'spices'. This warm, sweet-savoury all-rounder is darker and pepperier than ras el hanout, built around black pepper, cinnamon and cloves. It is the blend for kefta, rice, meatball tagines and anything that wants a deep, cosy warmth.
- Prep
- 8 min
- Cook
- 3 min
- Total
- 11 min
- Serves
- 16
- Level
- Easy
Ingredients
- 2 tsp black peppercorns
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp sweet paprika
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 tsp ground cardamom
Method
- 1
Toast
Toast the peppercorns, cumin and coriander in a dry pan for 2-3 minutes until aromatic. Cool briefly.
- 2
Grind
Grind the toasted seeds to a fine powder.
- 3
Blend
Combine with the paprika, cinnamon, cloves, nutmeg and cardamom. Store airtight.
Chef's tips
- Work a teaspoon into every 500 g of minced meat for kefta or meatballs.
- A pinch stirred into plain rice with a knob of butter transforms a side dish.
Frequently asked questions
What is the difference between baharat and ras el hanout?
Baharat is simpler, darker and pepper-driven; ras el hanout is more complex and floral. Baharat suits meat and rice; ras el hanout suits slow tagines and roasts.