" as="script" /> BAHĀRĀT GULF OF ARABIA - Arabic Garam Masala – Camelēr Spice Cº – Camelēr Spice Cº
BAHĀRĀT GULF OF ARABIA

BAHĀRĀT GULF OF ARABIA

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Baharat is the garam masala of the Arabian Peninsula. This blend is the perfect combination of sweet and smoky without any spiciness. An all-purpose exotic blend of heady spices this blend packs a punch, so less is definitely more. Used across the Middle East, with each area having a little twist on the basic blend.
Origin
Depending on the region of Arabia, the Baharat spice mix can include a variation of ingredients. Commonly used throughout the Middle East, Bahārāt is an all-purpose spice blend used in a variety of dishes. The flavour profile can vary dramatically depending on which region within the Middle East & North Africa it comes from. This Baharat blend is a traditionally-inspired take from the Gulf of Arabia. It’s the perfect combination of sweet and smoky without any spiciness. Abbasid Baghdad is known as the first culinary capital of the Arabic-Islamic civilization. After Baghdad was razed to the ground by the Mongol army in 1258, the honour of being a culinary capital of the region was taken by Cairo which soon flourished as a continuator to the Arabian cooking traditions. Because of this, Arabic-Islamic cuisine assumed the accessibility of a wide variety of spices. Today, one can hardly find a spice or herb that is not mentioned in Middle Eastern cookery books.
Taste
Used across the Arabian peninsula, each area will have a little twist on the rudimentary recipe formula. In the Gulf region, black dry lime, or ‘loomi’, is added to this Baharat blend and is known as the ‘Kabsa’ spice blend - a dish of mixed rice and meat that originated from Saudi Arabia-. Lime powder gives distinct profile attributed to the Gulf region and offers a smoky and citrusy flavour that cuts through the richness of Arabian dishes.
Scent
Sweet, smoky and balanced, with light peppermint notes from the bay leaves and although there is a high content of black pepper, it is not pungent.
How to use
This is ideal for Sunday roast; Easter roast or any occasion roast. It can be used as a rub or marinade for meats and poultry. Perfect as we embrace the Summer season for those barbecue days. You can also use it in rice dishes, soups, tomato-based sauces and Arabian breads. Every kid and adult will devour these for lunchtime snacks or evening dinner meals. Bahārāt, truly is a multipurpose blend, that packs a punch, so less is definitely more.
Nutritional value
  • per 100g
  • Energy 1214kJ/292kcal
  • Fat 9.6g of which Saturates 2.0g
  • Carbohydrate 30g of which Sugars 8.1g
  • Protein 7.9g
  • Salt 0.20g
Size

Weight 25g / 0.88 oz ℮

Comes in an attractive 60ml dark amber, food safe, stackable glass jar with an aluminium lid.

Allergen Information
  • Vegan
  • Low sodium
  • No additives
  • No added sugar
  • No preservatives
    • Some of our blends will be gluten free, but it is important to note that some spices and herbs naturally contain gluten.

      It is also important to note that these have been packaged in a facility that handles, stores, and processes tree nuts and celery. This product may contain traces of celery, gluten, mustard, sesame, soy and nuts.

Storage
Always store in a dry place. A pantry, press or cupboard will suffice. We have made that easy by housing our blends in dark amber mason jars under an aluminium lid. Aluminium reflects both heat and light, making it the perfect material for food preservation under its closing. Spice and herb blends typically have a use by date, in our case, 24 months from manufacture.

Ingredients' Benefit

Rose
“Gol Mohammadi” is a type of wild rose used in Persian cooking that grows only in certain areas of Iran. Traditionally used as an antidepressant, antiseptic, and to treat anxiety.
Cinnamon
Traditionally used as an antiseptic, it is native to the island of Sri Lanka.
Cardamon
Native to southern India and Sri Lanka. In Ayurvedic medicine (traditional Hindu Medicine) it is used to treat depression, skin conditions, urinary conditions and jaundice.

Ingredients

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