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Baharat Aka Middle East Mixed Spices - the Real Mix

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.4797
Energy (kCal)461.28
Carbohydrates (g)77.396
Total fats (g)24.9076
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Basically, just place all the spices except the paprika and nutmeg in a blender or adequate grinder and process until it becomes a powder. | 2. If necessary you can grind 1/2 cup at a time. | 3. Grate the nutmeg and blend this with the paprika into the spices. | 4. Store in an airtight jar. | 5. Generally in some areas, they lightly toast the spices in an oven to bring out more flavor. | 6. You can gain this also by putting the amount you're going to use, on a hot dry frypan and toast it for a few seconds before using. | 7. This not only makes the kitchen smell good, but brings out a richer flavor of any spice. | 8. *Note* You can also use ground spices, but using them whole is the authentic way. | 9. Four nutmegs come to about 1/4 cup ground. | 10. Be careful how much nutmeg you use; it's toxic in large doses. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black peppercorn 1/2 cup - - - -
    coriander seed 1/4 cup 64.368 11.8778 2.6719 3.8383
    cinnamon bark 1/4 cup - - - -
    clove 1/4 cup 69.048 16.5136 1.5044 3.2760000000000002
    cumin seed 1/3 cup 126.0 14.8646 5.9842 7.4827
    cardamom seed 2 teaspoons - - - -
    nutmeg 4 46.2 4.3375 0.5139 3.1953
    paprika 1/2 cup ground 155.664 29.8025 7.8053 7.1153

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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