Baharat Spice Rub

Name: Baharat Rub
Total time: 10 min
Ingredients: 20 g Schwarzer Pfeffer gemahlen; 18 g Paprikapulver edelsuesz; 15 g Kreuzkuemmelpulver; 12 g Korianderpulver; 10 g Zimtpulver; 8 g Kardamom gemahlen; 6 g Nelkenpulver; 6 g Muskatnuss gemahlen; 5 g Cayennepfeffer

RubOtherDryingEasy10 minutes

A spicy, aromatically warm Arabic spice blend with pepper, cinnamon and cardamom, perfect for beef, lamb and poultry.

Ingredients(for 0.1 kg)

Ground black pepper20 g

Sweet paprika powder18 g

Ground cumin15 g

Ground coriander12 g

Ground cinnamon10 g

Ground cardamom8 g

Ground cloves6 g

Ground nutmeg6 g

Cayenne pepper5 g

Instructions

Weigh spices

3 Minuten

Weigh each spice individually and set aside.

Combine

2 Minuten

Add all spices to a bowl and stir thoroughly with a whisk to form a uniform blend.

Fill

2 Minuten

Fill the finished Baharat rub into an airtight jar and label it. Store cool, dry and dark, shelf life approx. 6 months.

Pro Tip

For a deeper flavor, briefly toast whole spices such as peppercorns and cardamom pods in a dry pan then grind fresh before adding to the blend.

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