The name ‘baharat’ means ‘spice’ in Arabic. It is an indispensable seasoning to add to any Middle Eastern-inspired cooking. Crucially the blend will always include black pepper and allspice with cinnamon. Other spices can be added to the blend according to preference. Saffron, clove, nutmeg, paprika, ginger, cardamom, turmeric and chilli powder are all a good match. A Turkish-style baharat might include dried mint (nane) or dried oregano (kekik), whereas in North Africa, dried rose petals might be ground and added to the blend. Add baharat to pilaf, tomato sauces, to freshly popped corn for a spicy snack, or use the blend as a rub to season meat or fish before cooking. Add neutral oil to some baharat to use as a marinade, or mix with olive oil to serve as a condiment for dipping raw vegetables or grilled flatbreads into.