Baharat Blend
Published Feb. 24, 2021
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4teaspoons/10 grams cumin seeds
- 1tablespoon/4 grams coriander seeds
- 1teaspoon/4 grams black peppercorns
- 2(2-inch/5-gram) cinnamon sticks, broken into pieces
- 2½teaspoons/6 grams green cardamom pods
- 1½teaspoons/2 grams whole allspice berries
- 1teaspoon/2 grams whole cloves
- 1whole nutmeg (2 grams)
- 4bay leaves
Nutritional analysis per serving (2 servings)
60 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 2 grams protein; 14 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place all the ingredients in a spice grinder, clean coffee grinder, or mortar and pestle, and grind until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
Private Notes
Comments
Someone in another post for garam masala said to put white rice in the coffee grinder, then grind and discard - wipe and it is clean and ready for the next grind job.
if you'll use it enough, do what i did and get a grinder with a removable stainless steel cup that you can wash. mine was cheap and i love that i can just clean the cup with soap and water so i don't have to worry about any crossover flavors/aromas between uses. i also find it much easier/less messy when pouring the spices out that i don't have to pick up the whole base.
Bay leaves don’t disintegrate during cooking, so you take them out to prevent biting into a leathery bit of leaf or accidentally swallowing something that will stick in your throat. They are completely safe to eat and, if your blender can handle them, don’t need to be taken out before pureeing soups, either. A spice/coffee grinder will pulverize them, so texture/mouthfeel/swallowing aren’t an issue here.
I made an approximate ¼ batch. Did not have allspice on hand but the result was still delicious.
Can I make this fragrant spice blend using already ground spices that I have on hand now? I know it may not be the same, but I am curious. Thank you.
Yes. Just remember that, for example, 4 tsps of ground spice is not the same as 4 tsps of whole. You can go by weight if you have a kitchen scale that can handle small weights. If not use approximate ratios based on weight—the amount of ground coriander is a bit less half than half the amount of the cumin, etc. I used this method to assemble about a ¼ batch and it tasted great.
If someone swallows a whole bay leaf, even a small one, they can choke. This happened at a lunch I was at. Had to bring our friend to the ER. When the doc was about to operate the nurse spotted the leaf in there and it was removed with (luckily) no harm done. If you put bay leaves in a recipe fish them out before serving. Better yet, steep them in a little hot water or broth, then add that “tea” in.
Interesting note, I’ll be sure to fish them out in future, never thought someone would try to swallow one, or even chew one. But this recipe calls for grinding the batch of spices, straining optional.
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