Testers, please let me know how much this made. Thanks, the mngmnt. P.S. use this in the bisteeya, tadig, or throw into any middle eastern salad or sprinkle on pita


Persian 7 Spice Blend (Baharat)


Baharat is a fragrant blend of sweet spices that enhance many Middle Eastern dishes, especially rice or roasted seitan; to our Western palates this warm, mild blend may remind us of the foods of fall. Grind and use within 3 months for best flavor.


6 green cardamom pods or 1/4 teaspoon cardamom seeds

2 tablespoons black peppercorns

2 tablespoons cumin sees

1 tablespoon coriander seeds

10 cloves

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg or mace



1. With your fingers or the tip of a sharp paring knife, open the cardamom pods and remove the seeds. I usually find it easiest to slice each pod horizontally, break open the pod and shake out the seeds. Discard the empty pods.


1. In a small skillet over medium heat toast together the black peppercorns, cumin seeds, coriander seeds, and cloves for about 2 1/2 minutes. Watch the spices carefully to make sure they don’t burn; when the spices become fragrant it’s time to transfer them to a small bowl.


2. Grind all of the toasted whole spices together in a clean coffee grinder as fine as possible. Add the remaining ground spices and pulse a few times until everything is combined. Store the spices in a clean glass jar, tightly sealed. Use within 3 months for the best flavor.