Le Souk has carefully interpreted the classic North African Baharat, it is also called, Seven Spices. Moody flavours such as cinnamon, cloves and nutmeg create a rich, aromatic sauce for cooking dark meats such as duck, venison or goat. It compliments butternut, squash, yam, sweet potato, dried fruits and walnuts, for roasting. Rub into your lamb rack, blend with yoghurt for a spicy chicken marinade. This bold, sensual Baharat will also elevate the humble meatball or turkey burger.

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Try it with …

Works well in slow cooking, add to bean, chickpea, lentil and root vegetable casseroles. A dry rub for roasting beef or chicken. Make a rich dressing with tahini, garlic and lemon juice.



Black pepper, cumin, mild paprika, cloves, nutmeg, cinnamon, cardamom

Complimentary products …