Bahārāt, which simply means “spices” in Arabic, is a popular seasoning used in Middle Eastern dishes. Every cuisine has its own all-purpose spice – the Garam Masala in India; the red pepper powder in Korea; or the Shichimi Togarashi (7 spice blend) in Japan. In the Middle East, it’s the Bahārāt that reigns.

The exact flavour and composition of Bahārāt may vary depending on the country, region, restaurant, and even family. While dried mints are included in Turkish dishes, in North Africa, dried rose petals are often added. At Westpoint, we have adopted a Persian variation which includes spices like paprika, coriander, nutmeg and cardamom. Check out our blog for other spices we offer!

A pinch of Bahārāt can add supreme depth and flavour to soups, tomato sauces, lentils, and rice pilafs. The spice also goes perfect with our Israeli couscous, but for those who are looking for a gluten free option, you can try it on our organic Basmati rice, or challenge yourself with the Bahārāt eggplant recipe below!

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