Seven Spice

Seven Spice, or Baharat, is the everyday seasoning of Lebanese, Syrian and wider Arabic cooking. It is warm and aromatic rather than hot, with cumin and cinnamon leading the smell and a sweet-savoury balance closer to a mulling spice than to a chilli blend.

It typically includes cumin for earthy warmth, coriander for a light citrus note, and paprika for mild colour and sweetness. Cinnamon and allspice contribute gentle sweetness and warmth, while black pepper adds a sharp, savoury bite. Depending on regional style, variations may include nutmeg, cloves, ginger or mahlab for added complexity.

How to use it

Seven Spice goes into everyday cooking across the Middle East, from ground meat mixes for kofta and kebabs to rice, lentils, soups and braised dishes. A teaspoon per 500g of minced meat is a good starting point. The technique tip: knead it into minced meat with grated onion and let the mix rest in the fridge for an hour before shaping. The salt and onion juice draw the spices into the meat, and the kofta holds together better on the skewer than a freshly mixed batch does.

Details

Also known as

Baharat, Arabic Seven Spice, Lebanese Seven Spice, سبعة بهارات, Sab’a Baharat