While researching West Asian cuisine, I discovered Amina’s blog, Hungry Paprika. Her posts were a huge help in understanding Middle Eastern spices more clearly.
Amina notes that “baharat” simply means “spices,” not one set formula. While she shares her mom’s blend, she makes it clear there’s no single correct recipe — each cook or family has their own. So, if you’re missing an ingredient or two, don’t stress. Use what you have and make it yours.
She shared a beautiful recipe for making it from scratch — you can find it [here on Hungry Paprika]. Inspired, I decided to make my own batch of Baharat for my upcoming recipes.
Another common flavour I learned about is Loomi, or dried black lime. I made that too. Yes, there are substitutes for both Baharat and loomi, but I wanted to prepare them myself so my dishes could be as authentic as possible.
A big thanks to Amina and Hungry Paprika for the guidance! Baharat Spice — adapted from _Hungry Paprika_
This is Amina’s whole-spice recipe. In brackets I’ve noted what I used when I didn’t have the original ingredient.
Baharat Spice
Baharat blooms when it’s roasted and ground — the cinnamon and cloves turn soft and sweet, while pepper and cumin add a warm, earthy hum that settles deep into lentils.
You need:
- 2 teaspoons curry powder
- 1 1/2 teaspoons black peppercorns
- 1 1/2 large cinnamon sticks, broken into smaller pieces
- 1 1/4 teaspoons cardamom pods, about 16
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon cloves
- 1/2 large nutmeg, about 1 cm
- 1 1/2 teaspoons whole allspice (didn’t have — substituted extra 1/2 tsp cloves + extra 1/2 cinnamon stick + ¼ tsp nutmeg)
Method:
Toast: Toast all whole spices in a dry pan on low heat until fragrant, 2–3 minutes. Let cool.
Grind: Grind the cooled spices to a fine powder. Add the powdered curry powder and give a quick pulse. Here is your Baharat Spice. Store airtight.
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How to Make Loomi at Home.
Loomi, or dried black lime, adds a deep, tangy flavour to stews and rice dishes. You can make it yourself with just limes, salt, water, and sunshine — or an oven.
Method:
- Blanch the limes: Wash the lemons. Bring ½ litre of water and ½ tsp salt to a boil. Add whole limes and boil for 1–2 minutes.
- Shock in cold water: Immediately transfer them to a bowl of ice-cold water for 4–5 minutes to stop the cooking.
This blanching step helps draw some of the bitterness from the peel and pith into the water. The salt also cleans the surface and helps protect the limes from microbes during drying.
- Sun-dry: Pat the limes dry and place them on a plate in direct, strong sunlight. If you live in a hot, dry climate, this takes 3–30 days. Turn them occasionally for even drying. The heat and salt together create an environment that discourages microbial growth during the long drying process.
- Check for doneness: They’re ready when the limes feel light, hard, and rattle or sound hollow when shaken.
That’s your loomi.
Oven method: If you don’t have strong sun, place the blanched limes directly on the oven rack for airflow. Use the lowest setting, 60–80°C / 140–175°F, and dry for 2–4 days intermittently. Leave the oven door cracked slightly and check daily.
Happy reading!
Coming up next… Pulses in Bahraini Cuisine
*****
Dal On The Table 
I learned something new & felt connected to the culture behind it. Thanks for writing with such care😍
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That means everything to me. Thank you for reading so thoughtfully, Trina. Sharing the culture behind the food is the best part.
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Found it very interesting…reminded me of Ma’s lemon pickle (whole ones).I really admire your persistence & effort…its so inspiring!
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That lemon pickle connection is so sweet. Ma’s recipes always carry the best memories, don’t they, Lita? Thank you for the kind words. Your encouragement keeps me going.
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That was interesting! So it was loomi which went into a chocolate recipe— dark Tahitian chocolate with chilli &lime — at Chocolatier in Melbourne.
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Loomi in chocolate, Meeta?! That’s wild. Dark Tahitian with chilli, lime, and loomi sounds incredible. Now I need to hunt down that Chocolatier in Melbourne. Thanks for sharing this gem!
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