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Bahārāt (Arabic:بَهَارَات'spices') is aspice mixture or blend used inMiddle Eastern cuisines. The mixture of finely ground spices is often used to seasonlamb and mutton,fish,chicken,beef, andsoups, and may also be used as acondiment.[1][2]
According to historianNawal Nasrallah, medieval Arabic cookbooks, such as the 10th century bookKitab al-Tabikh byIbn Sayyar al-Warraq and the 13th centuryAleppanAl-Wusla ila ‘l-Habeeb provide recipes for several spice blends, which were referred to with names likeatraf al-teeb (أطراف الطيب), the namebaharat did not come to refer to spice mixes until theOttoman Empire.[3] One recipe provided byAl-Wusla ila ‘l-Habeeb contained nutmeg, cloves, rose buds, green cardamom, among others.[3][4]
Allspice became a prominent component of baharat when it arrived to the region fromCentral America in the 16th century.[5]
Bahārāt is theArabic word for "spices" (the plural form ofbahār,'spice').[6] The word originates from thePersian wordbahār.[7] The use of the termbaharat likely started in theOttoman Empire.[3]
One possible etymological origin for the wordbaharat is the wordbahar, one of the oldnames of India, which was the source for many of the spices imported into the Arab world.[5][3]
Composition depends on the region the spice mix is from.[8] Typical ingredients ofbaharat may include:[8][2]
The main ingredients are often cloves, black pepper, allspice, and cinnamon.[2]
One example of a recipe forbaharat is a mixture of the following finely ground ingredients:[citation needed]
The mixture can be rubbed into meat or mixed with olive oil and lime juice to form a marinade.
Turkishbaharat karisimi includesmint in the largest proportion.[9][10][2] InTunisia,baharat refers to a simple mixture of driedrosebuds and groundcinnamon, often combined with black pepper. InEastern Arabia,loomi (dried black lime) andsaffron may also be used for thekebsa spice mixture (also called "baharat").[2][11] In theGaza Strip, dill and hot pepper are uniquely popular components of baharat.[12] In Egypt,baharat is typically made from cinammon, allspice, and cloves.[13]
Besides regional variants, the ingredients are also tailored for different dishes.[14]Baharat mixes for sweets often use cinammon, cardamom, saffron, ormastic.[11]
Bzar orbizar (Arabic:بزار) refers to a spice mix popular inEmirati cuisine andOmani cuisine, it is made by grinding dry spices and mixing them, and often mixed with ghee and is used in a wide array of dishes.[15][16][17]
In theLevant a spice mix calledsabaa baharat (Arabic:سبع بهارات,lit. 'seven spices') is used. Its origins are fromAleppo,Syria. Though it seems to slightly vary from province to province, the typical recipe for it is the following spices, ground and mixed:[18]
Common variations may includeallspice,[19]paprika, cassia, among others.[20]
[...] I regard بهار as a Persian word. (TA.)Alternate link:بهر [bhr].
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