Dry roast 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon black peppercorns, 5 whole cloves and 2 green cardamom pods in a dry saucepan on medium-low heat for 2 minutes till fragrant then remove from the heat.
Grind the spices using a pestle and mortar or blend in a spice or coffee grinder for a finer powder.
Add 1 tablespoon paprika, 1 teaspoon cinnamon powder and ½ teaspoon ground nutmeg and mix well to make baharat spice mix.
Notes
Baharat spices go well with chicken, lamb, beef and seafood dishes. It can also be applied directly to the surface of meat, poultry or fish before cooking to add flavour.Storing - transfer baharat seasoning to a sealed container and keep in a cool dry place. The flavour will become milder over time so although it will keep for up to a year try to use it within a month.