Bharat Spice Blend

Name: Bharat Spice Blend
Prep time: 10 min
Yield: Approximately 1 cup
Cuisine: Middle Eastern

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roubashahin.com.au

Lebanese Classics Mains

My go-to Bharat spice blend — warm, aromatic, and the pantry staple I reach for again and again.

PREP TIME

10 minutes

COOK TIME

SERVES

Approximately 1 cup

About this recipe

If there’s one jar you’ll always find in my pantry, it’s my Bharat spice blend. This warm, aromatic mix is something I go back to again and again — it’s the base note underneath so much of my everyday cooking, from a simple stew to a marinade I’ve thrown together in a rush before dinner. I always make double or triple the recipe when I’m at it, so I’ve got plenty on hand and don’t find myself running out halfway through a cook.

I make mine using ground spices, which is the version I recommend and the one I use most. That said, if you love the ritual of grinding your own, I’ve included a guide for that too — just know the flavour and balance will be a little different from the ground version, since whole spices don’t convert exactly.

Bharat spice blend is what gives dishes like my Kafta Stew their depth, and it works beautifully stirred through the Lahmeh bil Forn – One Tray Lamb as well. Once you have a jar of this on hand, you’ll find yourself reaching for it constantly — it’s one of those blends that makes everything taste a little more like home.

Ingredients

½ tablespoon ground cardamom
½ tablespoon ground nutmeg
1 tablespoon ground cloves
1 tablespoon ground cinnamon
4 tablespoons ground black pepper
3 tablespoons ground cumin
2 tablespoons ground coriander
3 tablespoons ground sweet paprika (optional)

Notes from Rouba

I always use ground spices for this — it’s the version I use and recommend.
If you’d like to grind your own from whole spices, treat the whole spice version as a guide only, not a direct substitute — the flavour and balance will be a little different.
A high-speed grinder gives the best result if you’re grinding your own; a weaker grinder will leave the blend coarse and uneven.
Store in an airtight container in a cool, dry place.

Equipment Note — Having the right grinder really does make a difference to the result, when you’re grinding your own spices from whole. I used a spice grinder. You can find the one here in my Amazon Shop.

Method

Step 1. Combine the Spices

Add the cardamom, nutmeg, cloves, cinnamon, black pepper, cumin, coriander and paprika (if using) to a bowl and mix well until evenly blended.

Step 2. Store the Blend

Transfer the blend to an airtight container and store in a cool, dry place. Use as needed in stews, marinades and hearty recipes.

Grinding Your Own Spices (Optional)

If you'd rather start from whole spices, you'll need about 8–10 cardamom pods, 1 tablespoon whole coriander seeds, 1 tablespoon whole cloves, a 7–8cm cinnamon stick, 2 tablespoons whole black peppercorns, 3 tablespoons whole cumin seeds, and one whole nutmeg (grated to about ½ tablespoon), plus the 3 tablespoons sweet paprika. Toast everything except the nutmeg and paprika in a dry pan over medium heat for 1–2 minutes until fragrant, then let it cool completely before grinding to a fine powder. Grate the nutmeg in separately, stir through the paprika, and store the same way as the ground version.

A Few Things You'll Want to Know

What can I use Bharat spice blend for?
It's a warming, versatile mix that adds depth to stews, marinades and hearty dishes — a real pantry staple once you have it on hand.

Can I use whole spices instead of ground?
You can, but keep in mind whole spices don't convert exactly to ground quantities, so treat it as a guide rather than a direct substitute.

How long does homemade Bharat spice blend last?
Stored in an airtight container in a cool, dry place, it'll keep well for everyday use — just give it a stir before each use to keep it evenly blended.

Can I make a bigger batch?
Absolutely — I always double or triple this recipe myself so I've got a good stash ready to go. It stores just as well in larger quantities, so there's no reason to stick to a small batch.