Bahārāt (Arabic: بَهَارَات) is a spice mixture or blend used in Middle Eastern and Greek cuisine. Bahārāt is the Arabic word for 'spices' (the plural form of bahār 'spice'). The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and is often be used as a condiment.
Ingredients for our Lebanese 7-spice baharat include: ginger, nutmeg, allspice, fenugreek, cloves, cinnamon, and black pepper.
Other variants include Turkish baharat which contains mint as the modal ingredient. 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").
See also Ras el hanout, Advieh, Arab cuisine, Cuisine of Syria, and Garam masala
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