Baharat

Ingredients

• 8 g Aleppo pepper
• 6 g ground coriander
• 6 g ground cumin
• 4 g black peppercorns, Tellicherry
• 3 g ground clove
• 3 g ground cinnamon, Ceylon
• 2 g ground nutmeg
• 1 g ground cardamom, green
• 1 g ground allspice

Method

1. 1
   Toast coriander, cumin, and black peppercorns in a dry pan over medium heat for 2 minutes until fragrant, swirling frequently.
2. 2
   Transfer toasted spices to a spice grinder and cool for 1 minute.
3. 3
   Grind toasted spices to fine powder, about 30 seconds.
4. 4
   Combine ground mixture with Aleppo pepper, clove, cinnamon, nutmeg, cardamom, and allspice in a glass jar.
5. 5
   Seal and store in a cool, dark place; use within 6 months for optimal aromatic intensity.