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14-September-2008 18:38:40 - Baharat Baharat Arabic: بهارات‎ is a spice mixture or blend used throughout the Levant, in Lebanese, Syrian, Jordanian, and Palestinian cuisine. Baharat, in Arabic, means spices. The name was originated in the medievals as India in Hindi: à¤à¤¾à¤°à¤¤ BhÄ?rat was the source of these spices. The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups. Additionally, it may be used as a condiment, to add more flavor after a meal has been prepared. Ingredients Typical ingredients of baharat may include: Allspice Black peppercorns Cardamom seeds Cassia bark Cloves Coriander seeds Cumin seeds Nutmeg Paprika Other variants Turkish baharat includes mint as a key ingredient. In Tunisia, bharat refers to a simple mixture of dried rosebuds and ground cinnamon, often combined with black pepper. In the Gulf States, loomi dried lime and saffron may also be used for the kebsa spice mixture also called Gulf baharat. In Spanish it is also known as Pimienta de Jamaica which means Jamaican Pepper. See also Arab cuisine Cuisine of Syria v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub This food ingredient-related article is a stub. This Arab cuisine-related article is a stub. Retrieved from http://en..org/wiki/Baharat Categories: Herb and spice mixtures | Syrian cuisine | Food ingredient stubs | Arab cuisine stubs Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Español Italiano This page was last modified on 28 July 2008, at 22:40
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