Baharat is the equivalent of garam masala in Middle Eastern cuisine. It is a widespread condiment whose constituents might vary significantly depending on where the spice mix is produced. All of the spices are pounded into a fine powder before being used in recipes or as a condiment on completed foods. The paprika, nutmeg, cumin, and cinnamon in the spice combination provide a rusty tint.
Since Baharat is a blend of various spices, it is great for use as a rub and in marinades; just combine it with olive oil, lemon juice, and salt.
‣ Rub for Middle Eastern Lamb.
‣ Bread from the Middle East (brush with oil and sprinkle with Baharat before heating).
‣ Middle Eastern-Style Roasted Vegetables (replace the seasonings with Baharat).
The best substitute for Baharat: Equal parts paprika, cumin, and cinnamon OR ground cumin.
The standard spices in Baharat are Black pepper, Coriander, Paprika, Cardamom, Nutmeg, Cumin, Clove, and Cinnamon.
◉ Baharat benefits the skin: Black pepper has a powerful antioxidant called piperine, which may help reduce cell damage caused by free radicals.
◉ Baharat benefits for hair: Vitamin E which is found in cumin acts as an antioxidant. Vitamin E is particularly good for healthy, glowing skin.
◉ Baharat benefits for weight loss: The antioxidant and anti-inflammatory properties of turmeric, mainly due to its compound curcumin, is responsible for weight loss.
|Product Name||Baharat Spice.
|Scientific Name||No Specific.|
|Country of Origin
||Ground or Powder.|
|Taste & Aroma
||Slightly hot, warm, full-flavored, and distinctive.|
|Shelf Life & Storage
||To store, keep in a cool dry place, and you can await Baharat shelf life for about 2 to 3 years with little decay.|
||We urged you that, before consuming spices, herbs, or any kind of natural product you can consult a qualified healthcare practitioner or herbalist.|
|Notice||This product information has not been evaluated by the Food and Drug Administration (FDA). For educational purposes only.|