New! Baharat Spice Blend

with Baharat Spice Blend

Bahārāt, which simply means “spices” in Arabic, is a popular seasoning used in Middle Eastern dishes. Every cuisine has its own all-purpose spice – the Garam Masala in India; the red pepper powder in Korea; or the Shichimi Togarashi (7 spice blend) in Japan. In the Middle East, it’s the Bahārāt that reigns.

The exact flavour and composition of Bahārāt may vary depending on the country, region, restaurant, and even family. While dried mints are included in Turkish dishes, in North Africa, dried rose petals are often added. At Westpoint, we have adopted a Persian variation which includes spices like paprika, coriander, nutmeg and cardamom. Check out our blog for other spices we offer!

A pinch of Bahārāt can add supreme depth and flavour to soups, tomato sauces, lentils, and rice pilafs. The spice also goes perfect with our Israeli couscous, but for those who are looking for a gluten free option, you can try it on our organic Basmati rice, or challenge yourself with the Bahārāt eggplant recipe below!

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In this Post

Baharat Spice Blend

Baharat Braised Eggplant

with Baharat Spice Blend

Prep Time: 30 mins

Cook Time: 50 mins

Westpoint Ingredients

  • 1 tablespoon of Bahārāt Spice Blend
  • 3/4 cup of Organic Chickpeas
  • 2 cups of Organic Chopped Onions
  • 3 tablespoons of Organic Raw Pine Nuts

Other Ingredients

  • 2 Large Eggplants, cubed
  • 1/2 cup of Feta Cheese
  • 1/2 cup of Olive Oil
  • 1 Large Tomato, roughly chopped
  • Salt


1) Salt eggplants and let them sit for 30 minutes.
2) Heat 1/4 cup of oil in a saucepan over medium to high heat. Add eggplants and cook until tender and brown for 7 minutes. Remove eggplants from the pan.
3) Add remaining oil to the pan with the minced onions and pine nuts. Stir and cook for 7 minutes.
4) Place eggplants back into the pan with Baharat spice, tomato and chickpeas. Mix and turn heat to low.
5) Cover the pan and cook for 30 minutes or until eggplants are tender. Uncover and continue cooking for 5-10 minutes.
6) Remove from pan and serve on dish and sprinkle with feta cheese.
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