Homemade Lebanese seven spice

Lebanese seven spice is not a single universal formula—families and spice makers often balance it differently. This version leans on equal parts allspice, coriander, and cinnamon, with smaller amounts of pepper, cloves, cumin, and nutmeg for warmth and depth.

Ingredients

• 1 tablespoon ground allspice
• 1 tablespoon ground coriander
• 1 tablespoon ground cinnamon
• 1½ teaspoons ground black pepper
• 1½ teaspoons ground cloves
• 1½ teaspoons ground cumin
• 1½ teaspoons ground nutmeg

How to make it

1. Measure the spices. Add all seven ground spices to a small, completely dry bowl.
2. Blend thoroughly. Whisk until the mixture is one even color and no streaks or clumps remain. Because ground spices settle at different rates, take an extra few seconds here.
3. Jar and label. Transfer the blend to a clean airtight spice jar. A small funnel or folded sheet of parchment keeps the fine powder from spilling.
4. Store it well. Mark the jar with the date and keep it in a cool, dark cupboard away from the stove. For the liveliest flavor, use it within six months.

How we use seven spice

• Mix it into our grilled lamb and beef kafta rolls.
• Season ground beef or lamb for burgers and meatballs.
• Rub it onto chicken before roasting or grilling.
• Stir a small amount into rice, lentils, or tomato-based stews.
• Toss it with olive oil and vegetables before roasting, starting with about ½ teaspoon per pound.

Freshness makes the blend

Smell each spice before mixing. If the aroma is faint, dusty, or difficult to identify, replace it first. Seven spice has no salt, so season the finished dish separately and adjust the blend itself to your family’s taste after trying the first batch.

Recipe source: This blend is adapted from Yumna Jawad’s Lebanese Seven Spice recipe at Feel Good Foodie. The notes, wording, serving ideas, and photography here are our own.