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Our grandmother's Baharat is the garam masala of the Arabian Peninsula. This generational timeless spice blend is the perfect combination of sweet and smoky without any spiciness. An all-purpose exotic blend of heady spices, encompassing flavours like black lime (loomi). It packs a punch, so less is definitely more. Used across the Middle East, with each area having a little twist on the basic blend of alchemy. Roast Chicken, Lamb, Bread baking, tomato-based sauces and rice dishes are just many of the ways you can use this spice mix to elevate your cooking and baking.
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.
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.
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
Our Baharat which is our Grandmother's recipe is ideal for Sunday roast; Easter roast or any occasion roast. Use it as a rub or marinade for meats and poultry. Perfect for the Summer season barbecue days or Winter evenings around the kitchen table with all the family. This spice mix also lends itself to rice dishes, soups, tomato-based sauces and Arabian breads. Bahārāt, is a fantastic 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

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.

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

Black Lime
Native to South East Asia, they are tangy, sour and musky on their own. Traditionally they have been used as a digestion stimulant but also, like all citrus fruits they are full of Vitamin C, which is great for your immune system and the body’s biggest organ, your skin. Also, notably high in calcium.
Bay Leaf
These evergreen shrubs are native to the Eastern Mediterranean region. Often found in perfumes and cosmetics; in traditional medicine they are used for cough syrup, antiseptic, and for various treatment applications for skin and joint problems.
Black Pepper
Native to the “Malabar” coast of southwest India. Hot, Spicy and Citrusy, this spice has a long tradition of being a digestive aid in medicine, high in antioxidants and is considered as a weight loss aid.


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