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Meaning “spices”, Baharat varies according to region. Essential to Mid-Eastern cuisine, this is a bright version typical of the Persian Gulf. Use as a dry rub with lamb, beef, poultry, or fish. Add to stews, lentils, or pilafs, or season vegetables prior to sauteeing. Contains: Kashmiri Chile Powder, Cassia, Loomi, Black Peppercorns, Coriander Seed, Cumin Seed, Green Cardamom, Nutmeg, Cloves
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