How to Make 7 Spice

Yumna Jawad
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5 from 833 votes

This tutorial shows how to make Lebanese 7 Spice with basic pantry spices; use it in many Middle Eastern recipes for more authentic flavoring

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Here is how I make Lebanese 7 spice. Keep in mind, every cook puts a different spin on this traditional Levantine mix. And, while totally essential in recipes like Beef Kafta and Lebanese Stuffed Grape Leaves, it also adds depth to all sorts of grains, and pairs well with dishes like Roasted Butternut Squash Soup.

Lebanese 7 Spice in glass spice jar with some of the spice spilled
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What is seven spice?

First, the Arabic word for spices is “baharat.” So, we often refer to the Lebanese seven spice mix simply as baharat and use the terms interchangeably. Baharat is sort of like the Indian mix garam masala. Most importantly, 7 Spice is not to be confused with the Japanese seven spice, or shichimi, a totally different combo of spices.

What’s in Lebanese 7 spice?

Even within the Lebanese community, 7 Spice variations abound between manufacturers and family recipes. Sometimes the mix includes cardamom, paprika, ginger, or fenugreek. Additionally, some cooks roast and grind whole spices. But for convenience, I go with ready-made ground versions for the following:

  1. Allspice: Contrary to its name, allspice is not a combination of all spices, but the ground powder of the dried berry of a type of myrtle tree called pimenta dioica. It looks like a peppercorn.
  2. Black pepper: If you have a pepper grinder, this is one spice that is really marvelous when freshly ground.
  3. Cinnamon: Everyone’s favorite. Some western palates associate it with sweet dishes, but cinnamon has many savory uses.
  4. Ground cloves: Highly fragrant, cloves come from the flower bud of an Indonesian tree.
  5. Coriander: Coriander comes from the ground seeds of the cilantro plant.
  6. Cumin: A signature spice of middle eastern cuisine, cumin is the seed of a plant in the parsley family.
  7. Nutmeg: The seed of a tropical evergreen tree, whole nutmeg is easy to powderize if you have a Microplane zester.
All the spices to make Lebanese 7 Spice in small pinch bowls

How to make seven spice mix

  • First, measure out your individual ingredients.
  • Second, mix together until well combined.
  • Finally, decant the mixture into a tightly lidded jar of some sort (a funnel helps) and store for up to six months in a cool, dry place.
Two image collage showing all the spices together in one bowl before and after mixing

Recipes with 7 spice:

Frequently asked questions

I am missing an ingredient, can I make baharat with six spices?

Go for it! I won’t tell. The great thing about this mix is you can customize it to your taste, adding a little more of one ingredient, a little less of another, or eliminating something completely.

Which spice, or spices, do you consider absolutely essential for 7 Spice?

Of course, everyone has their favorite flavor profiles! For me, allspice, cinnamon, and black pepper are the non-negotiable elements of Lebanese seven spice.

What are some other ways you use Seven Spice?

Baharat makes a great basis for a dry marinade or spice rub when grilling chicken. It enlivens rice pilaf and couscous dishes, too.

Lebanese 7 Spice in glass spice jar with some of the spice spilled

This custom, homemade 7 Spice lets me flavor my food exactly the way I like it and makes any Lebanese dish super authentic.

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Lebanese 7 Spice in glass spice jar with some of the spice spilled
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How to Make 7 Spice

This tutorial shows how to make Lebanese 7 Spice with basic pantry spices; use it in many Middle Eastern recipes for more authentic flavoring
5 from 833 votes
Author Yumna Jawad
Servings 40 servings
Course Spices
Calories 2
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes

Ingredients
  

  • 1 tablespoon Allspice
  • 1 tablespoon ground coriander
  • 1 tablespoon cinnamon
  • 1 ½ teaspoons black pepper
  • 1 ½ teaspoons ground cloves
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons ground nutmeg

Instructions

  • Mix all the ingredients together in a small bowl until well combined.
  • Store for up to 6 months in a cool dry place.

Equipment

Notes

Storage: Store the spice mix in an airtight spice container in a cool and dry pantry for up to 6 months.
Photo Credit: Erin Jensen

Nutrition

Calories: 2kcal, Carbohydrates: 1g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 5mg, Fiber: 1g, Sugar: 1g, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Middle Eastern
Course: Spices

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Comments

  1. Thank you for this recipe! It was spot on and made my maklooba taste so delicious. I was going crazy trying to find it in the Arabic stores and yesterday I finally made it, it was super simple.

    Reply

  2. I Love Baharat!! I made Baharat chicken and my man who was so tired of chicken growing up. He loved the recipe more than what he was familiar with but requests me to make it everytime we bought chicken thighs!!
    I love Mediterranean food very much and I’m glad I found you! Thank you 🙏

    Reply

  4. I posted asking for the mesures to make the spice. Could not find it before, my phone is working all right now. And I found the mesures to make the mix just now. Thank you

    Reply

  6. I’m not a fan of buying spice mixes when I can make them, so this is awesome!! I have everything I need, so I will be mixing up a batch pronto.

    I made your Greek inspired stuffed peppers the other day. A favorite here!!

    Reply

        1. Hi there! yes, all of the measurements are list at the bottom of this blog post on the recipe card. You can navigate to it quickly by clicking “jump to recipe” at the top of the page.

          Reply

        1. 7 spice is made up of warm spices, including Allspice, coriander, cinnamon, pepper, cloves, cumin, and nutmeg. It is a finely ground spice mix that can be used to flavor all types of recipes. Kamouneh, on the other hand, will feature cumin seeds instead fo ground cumin, thick dried parsley or mint, whole peppercorns, and even rose petals. The mix is different across regions, but overall it’s a more chunky mix that is used to blend with onions and bulgur to flavor foods like Kibbeh. Hope that helps!

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