Baharat Lebanese Seven Spice

Baharat literally means "spices" in Arabic. Like garam masala, it is highly variable from region to region and chef to chef, but should include at least black pepper, cumin, cinnamon, and clove. It is most often used to add warmth to rice, couscous, lentils, lamb, seafood, sauces, and even baking. 

Our version is halfway between classic Lebanese and Tunisian versions of this spice blend, with fenugreek and a whisper of rose petals.

Recipe suggestions: try the NYT roasted fish, in hummus, in a hamburger marinade, as part of any maqluba recipe, or even in lieu of your usual carrot cake spices.

Ingredients: fenugreek, black pepper, nutmeg, ginger, clove, cinnamon, rose, allspice.