Baharat means 'spices' in Arabic. Many spice traders throughout the Middle East pride themselves on their own blend of Baharat. In this mix, classic Middle Eastern spices are blended with the sweet scents of cassia bark and nutmeg making the overall flavour similar to allspice. Baharat can be used in marinades, braises and stews and is particularly suited to dark meats such as lamb, veal, and beef. For a simple marinade crush a small clove of garlic with a teaspoon of sea salt and add 1to 2 teaspoons of Baharat and half a cup of olive oil. It can also be mixed with flour as a dusting for meats before grilling, roasting or frying.