Wright Baharat - Middle Eastern Mixed Spice Blend - 3g Carbs, 1g Fiber
Recipe By:
Serving Size: 24
Preparation Time : 0:00
Categories: Condiment Low Cal (Less than 300 cals) Lower Carbs
Low Fat (Less than 15%) Vegan
1/4 cup black peppercorns
1/4 cup allspice berries
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
Grind the peppercorns and allspice together and blend with the cinnamon and nutmeg. Store in a jar in your spice rack, away from sunlight. It will lose pungency as time goes by, but, properly stored, it will be good for many, many months.Makes 1/2 cup (24 one-teaspoon servings)
Author Note: Baharat means spice in Arabic, derived from the 'bahar', which means "pepper", so it is a mixed spice with black pepper. It is an all-purpose mix used in Lebanon, Syria, Jordan, and Palestine and found in many prepared savory dishes. Baharat can be bought in Middle Eastern groceries and markets, but it is also quite easy to make fresh for yourself and keep stored in a spice jar.There are many different variations, all based on the basic ingredients of black pepper and allspice. Some mixes might include paprika, coriander seeds, cassia bark, sumac, nutmeg, cumin seeds, or cardamom seeds. This recipe is basic; if you like, you can fiddle with it by adding some of the other spices mentioned.
Cuisine: "MidEastern"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "1/2 cup"
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Per Serving (excluding unknown items): 11 Calories; trace Fat (13.4%calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 2mg Sodium
Exchanges: 0 Grain(Starch); 0 Fat
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