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Ingredients of the Gulf variety of baharat, also known as kebse, including nutmeg, cardamom, clove, cinnamon, chili, black pepper, cumin, coriander, saffron, and black lime.
Etymology
Borrowed from Arabicبَهَارَات(bahārāt), plural of بَهَار(bahār, “spring”). Derived from Persian بهار (bahâr) in the sense of blossoms and foliage, as a great many spices are cultivated from the leaves of various plants and herbs.
