20 Serves
15 Mins
Toast the black peppercorns, coriander seeds, cumin seeds, cloves, cardamom pods, and cinnamon stick in a dry frying pan over medium heat until fragrant.
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KoreanVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
1 µg / 400 µgCalcium
39 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
26 mg / 1,250 mgPotassium
79 mg / 4,700 mgSodium
42 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Allow the toasted spices to cool completely, then transfer them to a spice grinder along with the nutmeg and paprika.
Process the mixture until it reaches a fine, uniform powder consistency.
Store the finished Baharat in an airtight container in a cool, dark place.
4
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Brazilian