Baharat

This sneakily versatile spice mix has moved its way up to the top of my rotation because it works equally well in sweet and savory dishes. Until I did more research, I thought it was merely a mix of dark spices like pepper, cinnamon, and cloves. But when I spent a day cooking with Druze women in the Galilee (see this page), I learned that some versions have an underpinning of green herbs like marjoram. Baharat’s base is made up of the warm spices most of us know from the baking pantry but also a generous helping of black pepper and cardamom to ground it with earthier notes that make your taste buds stand up and pay attention. Like so many mixes, there are different versions that hail from different countries, regions, and family traditions—but I’ve settled on mine as the most versatile.

Makes ¾ cup

Active Time: 5 minutes

Total Time: 5 minutes

6 tablespoons ground cinnamon

3 tablespoons finely ground black pepper

2 tablespoons ground allspice

2 teaspoons ground cardamom

2 teaspoons freshly grated nutmeg, or dried

½ teaspoon dried marjoram (optional)

1 teaspoon ground ginger

1 teaspoon ground cloves

In a bowl, combine the cinnamon, pepper, allspice, cardamom, nutmeg, marjoram (if using), ginger, and cloves. Store in an airtight container for up to 6 months.