Bahārāt (Arabic: بَهَارَات; 'spices') is a spice mixture or blend used in Middle Eastern cuisines. The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, and soups, and may also be used as a condiment.

A small jar of homemade Gulf-style baharat


Bahārāt is the Arabic word for "spices" (the plural form of bahār, 'spice').[1] The word originates from the Indian name Bharata, an Indian emperor, as India was historically a large producer and trader of spices with the Middle East.[2]


Ingredients for a Gulf-style baharat

Composition depends on the region the spice mix is from.[2] Typical ingredients of baharat may include:[2]

One example of a recipe for baharat is a mixture of the following finely ground ingredients:[citation needed]

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

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

Other variantsEdit

In the Levant a spice mix called sabaa baharat (Arabic: سبع بهارات 'seven spices') is used. Its origins are from Aleppo, Syria. Though it seems to slightly vary from province to province, the typical recipe for it is these following ground spices mixed:[3]

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 Eastern Arabia, loomi (dried black lime) and saffron may also be used for the kebsa spice mixture (also called "baharat").

See alsoEdit


  1. ^ Wehr, Hand (1979). A Dictionary of Modern Written Arabic (4th ed.). Harrassowitz. p. 96.
  2. ^ a b c غفاری, دکتر. "کاربرد بهارات در آشپزی را بلد باشید!". رژیم درمانی دکتر غفاری (in Persian). Retrieved 2022-04-08.
  3. ^ "Kibbeh: The National Dish of Syria". Food Hopping: What the World Eats. Retrieved 2022-04-07.