Homemade Baharat Spice Blend with Toasted Cumin and Black Pepper

What you need

• 2 tbsp black peppercorns
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp whole cloves
• 1 tsp green cardamom seeds, from about 10 pods
• 2 tbsp sweet paprika, not smoked
• 1 tbsp ground cinnamon
• 2 tsp ground allspice
• 1 tsp nutmeg, freshly grated

Method

Restated from the original video

1. 1

   Put the peppercorns, cumin, coriander, cloves and cardamom in a dry skillet over medium heat.

2. 2

   Toast, shaking the pan, until fragrant and a shade darker, 1-2 min. Do not let them smoke.

3. 3

   Tip the spices onto a plate and cool completely, about 5 min.

4. 4

   Grind to a fine powder in a spice grinder or with a pestle and mortar.

5. 5

   Mix in the paprika, cinnamon, allspice and nutmeg.

6. 6

   Pour into a clean jar, close the lid and shake to blend.

7. 7

   Store in a cool, dark place and use within 3 months. Use 1-2 tsp to season meat, grains or stews.

Imported from olivemagazine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.