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Lauss

Lauss Hernández
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Recipe

Arabian pepper or Baharat

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It is the name that receives a mixture of spices from Arabic cuisine. This mixture is made from finely ground spices and is often used to flavor and aromatize different elaborations, whether meat such as lamb, or fish, in addition
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Ingredients

1 portion
  • 250 grams ground black pepper
  • 250 grams peppercorn, or jamaica powder
  • 6 grams cinnamon powder
  • 5 whole cloves
  • 1 nutmeg powder

Preparation

Dry all the ingredients in the sun for two or three days, keeping them covered to avoid contamination, or in the oven at very low heat.
Once they are well dried, grind them together in a spice mill until a very fine powder is left.
Keep glass jars tightly covered to keep them for a long time.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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