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Baharat - Salt Free
Free Gift

$7.00 Sale

Size
1 oz
16 oz

Baharat spice is a staple in Turkish cooking- baharat literally translates to “spices” in Arabic. Used in everything from seafood to soup, our freshly ground, salt free baharat brings together coriander, cumin and black peppercorn with warm spices like cinnamon, allspice and cloves- rounded out by sweet- not hot- paprika. 

Black peppercorns, toasted coriander, toasted cumin, allspice, sweet paprika, green cardamom pods, cloves, cinnamon, nutmeg

 

Baharat Recipes & Cooking Tips

This Turkish all-purpose seasoning is perfect to rub into ground lamb or beef. We particularly love baharat in stews, tomato sauces, lentils, rice pilafs, and cous cous. It can also be used as a dry rub with salt for fish, poultry, and meat. As a vegetable marinade or condiment paste, mix baharat spice with olive oil, garlic & fresh parsley or mint.

Turkish Red Lentil Soup

Baked Falafel Wraps

Turkish Lamb Kebabs

Customer Reviews

Based on 11 reviews
82%
(9)
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M
M.

This is my favorite new discovery for adding spice to my life. I have used it on popcorn mixed with melted butter, roasted chicken, Sunday pot roast, eggs, and in beef tacos. I highly recommend buying it from RawSpiceBar. You will be glad you tried it. I have already bought three pouches of it in a short period of time.

M
M.

Great brand and price. Nowhere around here sells this, not even our specialty stores and I wanted to try online. RawSpiceBar was recommended by a neighbor. This Baharat particularly is perfect for the recipe and enough to look like it's gonna last me a long time.

M
M.

This spice mix, combined with ground meat (I use bison, which is leaner than beef), chopped onions, and chopped garlic, makes a great burger. I like mine with Harissa mayo and of course the baharat from RawSpicebar!

P
P.

Good stuff. Nice blend of seasonings. I use it in almost everything, especially good in chili and as an addition to taco seasoning. It's not hot, just flavorful.

B
B.C.
Perfect!!

I loved this stuff. I used whole spices though, roasted them together on dry pan until you could smell the aroma and then ground them all up.

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