Recipe

Baharat Saudi Mixed Spices Recipe

Add Step-by-Step Photos	Lohashim / All my dishes 1 year ago these dry spices are a must for all food in all the gulf countries ..they add them to rice dishes mostly. Prep:15m Cook:2m Servings:2	Lohashim
	add to all spicy food

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Ingredients

1/3 cup black pepper

1/4 cup coriander powder

1/4 scant cup cinnamon

1/4 scant cup clove -- ground

1/3 cup cumin

2 teaspoons cardamom -- ground

1/4 cup nutmeg -- ground

1/2 cup paprika -- ground

1/3 cup curry powder

1/4 scant cup dried limes -- ground

I suggest adding a small amount of allspice and ginger, also use garam masala instead of curry powder.

Directions

Mix all ingredients.

Store in a tightly sealed jar in a room temperature kitchen.

Can be used for 1 month.

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Comments

linebb956 1 year ago said:
What is garam masala? I know a spice, but where do I get it? This sounds so good, and I would like to give it a try.
Linda

zhiannablu 1 year ago said:
Garam masala is a blend of ground spices common in the Indian cuisine, whose literal meaning is 'hot (or warm) spice'. There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, cumin, and fennel. While commercial garam masala preparations can be bought ready ground, it does not keep well, and soon loses its aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder.

Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not "hot" in the sense that chilis are, but is fairly pungent.