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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.
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:
- 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.
- Black pepper: If you have a pepper grinder, this is one spice that is really marvelous when freshly ground.
- Cinnamon: Everyone’s favorite. Some western palates associate it with sweet dishes, but cinnamon has many savory uses.
- Ground cloves: Highly fragrant, cloves come from the flower bud of an Indonesian tree.
- Coriander: Coriander comes from the ground seeds of the cilantro plant.
- Cumin: A signature spice of middle eastern cuisine, cumin is the seed of a plant in the parsley family.
- Nutmeg: The seed of a tropical evergreen tree, whole nutmeg is easy to powderize if you have a Microplane zester.
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.
Recipes with 7 spice:
- Kafta and Potato Stew
- Beef Stuffed Peppers
- Stuffed Eggplant
- Beef Kafta
- Hummus with Ground Beef
- West African Beef Kabobs (Suya)
- Lebanese Spinach Stew
- Stuffed Cabbage Rolls
- Peas and Carrots Stew
- Lebanese Stuffed Grape Leaves (Warak Enab)
- Mediterranean Ground Beef and Rice
- Lebanese Bean Stew
- Kousa (Stuffed Squash)
- Okra Stew
Frequently asked questions
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.
Of course, everyone has their favorite flavor profiles! For me, allspice, cinnamon, and black pepper are the non-negotiable elements of Lebanese 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.
This custom, homemade 7 Spice lets me flavor my food exactly the way I like it and makes any Lebanese dish super authentic.
For more cooking tutorials:
- How to Cook Rice
- How to Cut Garlic
- How to Freeze Garlic
- How to Cut an Onion
- How to Cut an Avocado
- How to Cook Chickpeas
- How to Make Oatmeal
If you’ve found this cooking resource for How to Make Seven Spice helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with this technique. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
How to Make 7 Spice
Equipment
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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe for all Spice?
I usually purchase it at the grocery store.
You say its 40 servings. How big is a serving. Is a serving one person or a specific measure?
Fantastic flavour
Thanks
Glad you’re enjoying the flavor of this recipe! Rather than going by the 40 servings, I would use it based on how many teaspoons/ tablespoons the recipe calls for.
I made your spice mixture and used it in an Egyptian meat pie (Egyptian goulash) recipe. It worked as I expected. It gave the dish a nice subtle but not over-powering flavor.
That sounds delicious! So glad it worked!
Hello Yumna, I was looking at the 7 spice ingredient list and oddly it’s a bit similar to Garam Massala a spice blend we use in Indian cooking I think I will try it in Tikka masala
There’s definitely a similarity! Let me know how that goes!
Hi, what if i didn’t have nutmeg and cinnamon powder? I have all spices, white pepper, black pepper, cumin powder, coriander powder and ground cloves only. What else should i add?
You could probably use more allspice instead of nutmeg, and you can try using ground cloves instead of cinnamon powder. It won’t quite be the same, but it should work!
Just made this to make a Lebanese mince dish – “lahm bi ajeen or meat pie” originally. The spice amounts are perfectly balanced (which is unusual in internet land), so thank you for your efforts and for saving me £4 buying online 😉
Yummm! That sounds delicious. You’re so welcome!
You can add a little cardamon too. Some people add paprika.
Yes, for sure! There are so many versions of it.
I’ve always loved Syrian food . I was first intrduced to middle Eastern food by the ladies of Grand Rapids, MI. There is a large Syrian population. I love to garden ànd I always planted Kousa for my Syrian friends. I also planted weld grape vines for stiffed.
That’s so impressive! Your friends are so lucky!
I’m mixing some of this right now! Is its intensity affected by long exposure to heat (in cooking)? I’m going to have to use my slow cooker today to make up some Kousa casserole, and am wondering if I should add it in late. Advice appreciated, and thank you for your work!
Yes I highly recommend adding it in the beginning of cooking not at the end. Enjoy!
Have made on numerous occasions it is superb ♥️♥️♥️
Thank you so much!
Are all the spices equal amounts? It’s hard to tell from the photo. Thanks
No, they’re not. The exact amounts of each ingredient is in the recipe card at the bottom.
What is Allspice?
It’s a seasoning!
Can u mention the spices mix in ‘all spices’ seasoning? Please provide more details
While I don’t have a recipe for Allspice on my website, there are quite a few recipes out there on the internet! It’s usually a mix of cinnamon, cloves, and nutmeg at a 1:1:1 ratio.
Allspice is not a combination of spices. It is one spice that originally comes from the Caribbean/Mexican/central American region. It was named allspice by the British because its flavor is reminiscent of a combination of several other spices: cinnamon, cloves, nutmeg, etc. You would only need a recipe for allspice if you lived someplace where it was not easily attainable. Otherwise, simply look for it the spice section of the supermarket. You can buy it either ground or whole and grind it yourself.
I have to watch my sodium intake and this is perfect.1mg sodium
Awesome
Most welcome!
Very good, I used it in a paleo wild boar meatloaf. Flavor was quite nice. When I first put the spice mix together the smell was mild, but once cooked the flavor really came through. I freshly ground the coriander, nutmeg, and allspice versus using pre-ground.
Freshly ground makes such a different! I’m glad you enjoyed the flavor!
In your beautiful images for this recipe, one image shows spices in seven separate prep bowls. Another image shows eight spices arranged in separate mounds in one large bowl. What is the eighth spice?
Actually it’s only 7. It might be the shadows making it seem like an 8th spice but only 7 are pictured 🙂