Baharat is Arabic for pepper, the principal ingredient in this Middle Eastern spice mix.
This mix is used extensively in the Gulf States for spicing barbecue, meat stuffings, rice dishes, soups and stews. It is also used in marinades and as a dry rub on meats.
Black cumin, Nigella sativa, is not related to the spice we call cumin and can be difficult to find. It goes by many names, so check the Latin name before you buy.
In a small, dry cast iron skillet over medium heat, toast the peppercorns, coriander seeds, cumin seeds, cloves, black cumin seeds and cardamom seeds separately until the seeds darken snd become slightly fragrant. Shake the pan or stir frequently so they don't burn. Transfer to a plate to cool.
Put the nutmeg and the cinnamon sticks on a chopping block, cover them with a double layer of paper towels and bang them with a hammer until they are broken up into pieces roughly one quarter inch in diameter. Transfer to a clean coffee grinder and pulse until coarsely ground. Add the toasted seeds and grind to a fine powder. Transfer to a bowl and stir in the sweet paprika.
The mix will keep well in an airtight jar for about two months. Makes about 1/2 cup. (Recipe♦157)