Ground Spices and Herbs Ground Products | Dry spice mixes and rubs | Baharat

Click to see larger Baharat image.
click to enlarge 		     Baharat
Baharat means 'spices' in Arabic and is the staple mix used in every home. It can be used as a marinade, added to casseroles, tagines, sauces or soups. We cook eggplant in Baharat to make a dip or spread. Coat chopped Mediterranean vegetables to cook on the barbeque.

Ingredients:
9 spices - our secret blend

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Ideas for Baharat
  1. Baharat goes especially well with lamb. Dust cutlets or roast lamb with Baharat and a little salt and allow to sit in the fridge for an hour before cooking.
  2. Rub Baharat onto lamb shanks before browning and adding to a casserole.
  3. Try Baharat rubbed onto fish before cooking or even added to a fish curry instead of curry powder.
  4. Use Baharat in a tomato sauce mixture for seasoning.
  5. When making the base of any warming soup (e.g. potato, parsnip, pumpkin etc), first fry the onions in olive oil and a teaspoon of Baharat before adding the vegetables and stock.
  6. Mix 1 tablespoon of Baharat with 3 cups of raw nuts (peanuts or mixed nuts), or cooked chickpeas, add 1 teaspoon of salt and then roast in the oven for some spicy salted nuts or chickpeas for appetisers.
  7. Mix 1 tablespoon of Baharat with 1 tablespoon of olive oil. Cube capsicums, eggplants and courgette and mix them in the Baharat marinade. Leave for 30 minutes before barbequing.
 
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Guarantee of Quality
We guarantee the quality of all our products. Should you be unhappy with your product in any way, please contact us with details of where and when you purchased the product, along with the used by date. We'll gladly replace the product or give you another one from our range to the same value.

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