What is seven spices?
Seven spices, known in the Levant as baharat helwa (sweet spices) or simply baharat, and in Egypt as mixed spices or meat spices, is the mother blend of eastern Arab cooking. It took shape in the souks of Aleppo and Damascus, where spice merchants ground seven warm spices into a single mix suited to meat, stuffed vegetables and soups, and then travelled to Egypt, Iraq and the Gulf with traders and migrants. Kibbeh, Levantine stuffed vegetables, kofta, green beans with meat, Syrian-style molokhia and vermicelli rice with lamb all begin with a pinch of seven spices.
Composition and the role of each ingredient
Despite the name, there is no fixed list of the seven, and every spice merchant has their own version. The near-constant core is black pepper, allspice and cinnamon in similar proportions, together making up about half the blend; cloves and nutmeg follow in smaller amounts because of their strength; ground coriander softens the mix; and cumin or cardamom serves as the seventh spice depending on the city. The Aleppo version leans towards more allspice and cinnamon and may include Aleppo pepper; the Egyptian version is heavier in coriander and cumin and lighter in cloves to suit Egyptian meat and rice dishes; the authentic Levantine version stays balanced between the aromatic sweetness of cinnamon and allspice and the heat of black pepper.
| Variant | Character | Best use |
|---|---|---|
| Authentic Levantine Seven Spices | Balanced, warm, aromatic with allspice and cinnamon | Kibbeh, stuffed vegetables, stews, rice with meat |
| Egyptian Seven Spices | Coriander and cumin forward, lighter on cloves | Kofta, oven-baked meat, fatteh, okra |
| Aleppo Seven Spices | Richer in allspice and cinnamon with a touch of heat | Aleppo kibbeh, Aleppo kebab, muhammara and grilled meats |
How to recognise a good blend
Good seven spices is ground from carefully selected whole spices: black pepper with at least 2 percent volatile oil, clean Ceylon cinnamon or cassia, plump-headed cloves and sound, uninfested nutmeg. The aroma should be rich and layered, so that cinnamon, cloves and pepper can each be picked out on the first sniff, and the colour should be an even warm brown. Beware of blends padded with cheap coriander, flour or salt to cut cost, or coloured artificially; the Egyptian Standard for table seasonings and international references such as ISO 676 (spice nomenclature) and the Codex standards for spices require freedom from foreign matter and artificial colours. The grind should be uniform and moisture below 10 percent so the blend neither cakes nor spoils.
How to use it
- For every kilo of minced meat for kibbeh or kofta, add one level tablespoon (about 8 g) of seven spices with the salt and onion.
- Knead the meat well and rest it in the refrigerator for 30 minutes to absorb the flavour.
- For stews and rice with meat, add a teaspoon at the start of frying with the onion so the volatile oils open up in the fat.
- Add a final pinch two minutes before serving to refresh the aroma.
Other uses: a sprinkle over hummus and ful with olive oil, seasoning for rice-stuffed chicken, and half a teaspoon in the filling of meat pies and sambousek.
Storage and shelf life
Store in an airtight container away from heat, light and moisture. The blend keeps its strength for 9 to 12 months from grinding and remains usable afterwards with a gradual loss of aroma, so buy enough for a few months at a time.
The Sheikh Al-Attareen range
- Authentic Levantine Seven Spices
- Egyptian Seven Spices
- Aleppo Seven Spices
All three blends are ground from whole spices tested in our Mansoura factory laboratory for moisture, volatile oil, extraneous matter and microbial load, following recipes developed with spice merchants from Aleppo, Damascus and Egypt. They are available in our Egyptian stores, our Baghdad, Erbil and Homs branches, and through our online shop.
FAQ
What is the difference between seven spices and mixed spices?
The two names usually refer to the same blend, but mixed spices may include a larger number of ingredients, while seven spices stays close to the classic seven.
Does the blend contain salt?
No, authentic seven spices is salt-free; add salt yourself according to the dish.
How much should I use in kibbeh?
One level tablespoon per kilo of minced meat, plus a further quarter teaspoon in the bulgur for the kibbeh shell.
Which version should I choose if I am new to it?
Start with the Authentic Levantine blend as the most balanced, then try the Aleppo blend if you like cinnamon and allspice, and the Egyptian blend if you cook kofta and fatteh.