The Baharat mixture originated in the Middle East. It blends pungent and sweet spices without adding any salt. Its composition may change according to each country. Italdroghe’s mixture blends nine powders: Ceylon cinnamon, cardamom, cloves, coriander, kummel, nutmeg, 150 ASTA strong paprika, tellicherry black pepper and chilli.
The Baharat mixture, which is widespread in Lebanese and Syrian cuisine, is mainly used to flavour and marinate meat dishes such as lamb, chicken, mutton and beef.
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