Moroccan · Marinades & Rubs
Moroccan Baharat Spice Blend
Reflecting Oujda's position on the historic eastern spice trade routes, this warming baharat blend leans on black pepper, cinnamon, cloves and nutmeg, used to season rice, grilled meats and hearty stews with a rounded, aromatic warmth.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 10
- Level
- Easy
Ingredients
- 2 tbsp black peppercorns
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 cinnamon stick, broken
- 1 tsp whole cloves
- 1 tsp grated nutmeg
- 2 tbsp sweet paprika
Method
- 1
Toast the whole spices
Toast the peppercorns, cumin, coriander seeds, cinnamon and cloves in a dry pan over medium heat for 1–2 minutes until fragrant, shaking often.
- 2
Cool
Tip the toasted spices onto a plate to cool completely before grinding, so they don't clump from residual heat.
- 3
Grind
Grind the cooled spices to a fine powder in a spice grinder.
- 4
Combine
Mix in the grated nutmeg and paprika.
- 5
Store
Store in an airtight jar away from light and heat.
Chef's tips
- Toast whole spices before grinding for a noticeably deeper, more rounded flavour than using pre-ground versions.
- Let the toasted spices cool fully before grinding, or trapped steam can make the powder clump.
- Make small batches often rather than one large batch that sits for months losing potency.
Frequently asked questions
What is baharat used for?
As an all-purpose warming spice blend, good for seasoning rice, grilled meats, stews and roasted vegetables — a versatile pantry staple with roots in the wider eastern trading tradition.
How is this different from ras el hanout?
Ras el hanout is typically a far more complex blend of a dozen or more spices unique to each seller; this baharat is a simpler, more classic warming mix built around pepper, cinnamon and clove.