Baharat is not only an oriental blend, but also a spice with rich health potential. It supports digestion, helps cleanse the liver and kidneys, and has anti-inflammatory and warming properties. Fits perfectly for meat, fish, vegetable dishes and soups. Contrary to appearances, it is versatile, and therefore it can successfully enrich the daily menu, enhancing the taste of various, even traditional dishes.
Baharat is a spice blend specific to Arabic, Turkish and North African cuisine. The name itself in Arabic simply means “spices”, but in practice it is about a very specific, aromatic set of ingredients. While the composition varies slightly depending on the region, there is a classic base that appears in most varieties.
In a typical baharat we will find:
- black pepperwhich gives the mixture spiciness and stimulates metabolism;
- corianderknown for its citrus-spicy aroma;
- kmin rzymskioften confused with cumin, with a warm, slightly earthy flavor;
- cinnamonadding sweet depth;
- clovesenhancing the expressiveness of the mixture and having antibacterial properties;
- sweet or hot pepperswhich gives color and character;
- nutmegintroducing subtle warmth;
- cardamomgiving an exotic, slightly eucalyptus aroma.
Some versions of baharat also include allspice, ginger, anise or dried mint. In each variant, it is a composition with a deep flavor and noticeable layering: first slightly sweet, then spicy, and finally warming.
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Baharat is valued not only for its taste. In many countries it is treated as a natural agent supporting digestive processes and the functioning of the liver and kidneys. Intense aromas are not a coincidence – most of the ingredients of the mixture have them strong health-promoting effects.
- Digestive stimulation – black pepper, coriander and cumin are some of the most commonly used natural digestive enhancers. They support the secretion of digestive juices, accelerate stomach emptying, and facilitate the digestion of fatty foods. Therefore, baharat is perfect for heavier dishes that usually require more time for the digestive system.
- Support for liver function – the liver is the organ responsible for filtration of toxins, fat metabolism and bile production. Baharat ingredients, such as coriander and cumin, have natural detoxifying properties. Coriander helps in removal of heavy metalsand cumin facilitates the breakdown of fats, relieving the liver during large meals.
- Kidney cleansing – in Arab culture, baharat is also used in dishes supporting hydration and relieving kidney load. Coriander is known as a natural diuretic – it helps remove excess water from the body and supports the excretion of unnecessary metabolic products.
- Anti-inflammatory and antioxidant properties – cinnamon, cloves and cardamom are some of them the richest natural sources of antioxidants. They protect cells against oxidative stress, support the immune system and regulate the body’s inflammatory response. At the same time, their warming effect helps improve circulation.
- Antimicrobial properties – cloves, cinnamon and cardamom have antimicrobial properties strong antibacterial and antiviral effects. Therefore, the baharat mixture is sometimes used in the autumn and winter as an addition to dishes that strengthen the body.
Baharat is a mixture that goes well in both traditional Arabic cuisine and European dishes. Its versatility results from harmony between sweetness, spiciness and deep spicy aroma.
What dishes should baharat be used for?
- Meat dishes – baharat is a great addition for beef, lamb, poultry and pork. It works like a natural marinade – it improves the tenderness of the meat, highlights its flavor and balances its fatness. It is used in Middle Eastern countries for kebabs, koftas, baked chicken legs or goulashes.
- Fish and seafood – the mixture gives delicate fish intensity. It goes especially well with cod, salmon, halibut or shrimp. Just sprinkle the fillets with baharat before frying or baking to create a dish with a deep flavor.
- Zupy and broth – baharat enriches broth, pumpkin cream, lentil soups and vegetable broths. It gives them an oriental character and introduces a pleasant warm-up effect.
- Baked and stewed vegetables – eggplant, zucchini, carrots, potatoes and sweet potatoes take on a completely new dimension after adding baharat. Just mix it with olive oil and coat the vegetables with it before baking.
- Dishes with rice and groats – a perfect mix goes well with basmati rice, couscous and bulgur. Just a pinch of spice is enough to create an addition that suits fish, meat or salads.
- Sauces and spreads – baharat can be the basis for aromatic meat sauces, yogurt dips or vegetable pastes. Combined with tomatoes, it creates an exceptionally intense flavor.
Do you know this spice? Even if it’s not under the same name and with this combination of spices, you probably know what it tastes like and how much good each ingredient adds to the dishes. Cinnamon, coriander, cumin and others create a unique mixture that will enhance the taste of not only oriental, but also Polish dishes.
Source: Terazgotuje.pl
