I worked for another spice company for 13 years. They thought blends from specific areas of the world should be very hot. This one is lovely, made with fragrant spices and a little bit of black pepper for heat. I use it in two very easy recipes. One, cut up carrots, potatoes, parsnips into bite sized pieces, toss with a little oil, then Baharat and salt as desired. Place into a roasting pan with sides. Toss skin on chicken pieces lightly with oil and Baharat and salt as desired. Lay chicken on top of vegetables. Bake 350° until chicken is done and vegetables are tender. The second is sauté sliced onions until tender. Then add diced zucchini, and continue, then add red, yellow and orange pepper pieces. Last add in tomato and tomato paste. (other vegetables could include, winter squash and cauliflower). Let this cook down to tender. Add Baharat and salt as desired, stir and let cook a little longer until flavors are all united. This can be a side dish or as we, who are now gluten free eat it, with a fried egg on top for breakfast.
