Several Middle Eastern countries claim a version of baharat, a pungent, all-purpose spice mix. Lebanese baharat contains nine spices you combine using proportions, so you can make as little or as much as you need without looking at a recipe.
Portion 2 parts each of black peppercorns and dried chili flakes into a dry saute pan. Next, add 1 part each of cardamom pods, ginger, coriander seeds, cinnamon, grated nutmeg, whole cloves and cumin seeds. You don't need to measure precisely; you can work with 1 tablespoon and 1/4 tablespoon measuring spoons. Set the heat to medium and toast the spices until fragrant, about 3 to 4 minutes. Stir the spices frequently.
Grinding and Storing
Let the toasted spices cool to room temperature. Grind the spices to a fine powder in a spice grinder and transfer them to a mixing bowl. Mix the spices for a couple minutes using a whisk and store them in an airtight container out of direct sunlight.
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