Saudi Baharat

Warming and fragrant, a Middle Eastern all-rounder brings depth to meat, rice and vegetables alike.

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(21)

$15.50

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  • Cook a fragrant lamb tagine by rubbing 2 tbsp of spice into 1kg of lamb shoulder before slow-cooking with onion, tomato and stock.
  • Mix in 1 tsp per 500g protein for kebabs or koftas. For details, see our recipe for Soutzoukakia (Spiced Beef Kofta in Aromatic Tomato Sauce).
  • Use to flavour roast chicken or vegetables, in soups and stews or scattered over hummus.

This blend is fundamental in all countries that border the Eastern Mediterranean, from Egypt to Lebanon and as far south as Ethiopia. The direct translation simply means spice, however, this spice is more mysterious and complex than the translation suggests. Complements lamb dishes of all kinds: shanks, roasts, or cutlets are greatly enhanced by Saudi Baharat. Season to taste.


Flavour Notes: Fragrant, warmly spiced, earthy, rich

Cuisine: Saudi Arabian

Heat Level: 0/5

Black pepper, coriander seed, sweet paprika, cumin, ginger, clove, cassia, Kashmiri chilli, cardamom, nutmeg.

What We've Been Cooking
Gewürzhaus - Saudi Baharat ME Jar Closed

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FAQs

Saudi-style baharat leans warmer and sweeter than Lebanese or Turkish versions, with more clove, cassia and nutmeg.

Banda (or 'banda' nutmeg) refers to nutmeg from the Banda Islands of Indonesia. This spice is historically prized for its quality and depth of flavour.

There's a touch of chilli for warmth but it's a 'fragrant' blend, not a 'fiery' one.

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