Bezar: A Guide to the Gulf's Aromatic Spice Blend

Bezar is one of the Gulf's best-kept kitchen secrets. This golden-brown spice blend is a cornerstone of Emirati and broader Gulf cooking, lending a warm, earthy character to everything from slow-cooked rice dishes to hearty stews. Unlike the darker, more robust baharat, bezar is lighter in colour and has a distinctly savoury, almost nutty flavour profile that complements meat, fish, and vegetables beautifully.

What is bezar?

Bezar is a traditional spice mix that varies slightly from household to household, but typically includes cumin, coriander, fennel seeds, black peppercorns, cinnamon, cardamom, and turmeric. Some versions add dried rose petals, saffron, or a pinch of cloves for extra depth. The mixture is dry-roasted to release the essential oils and then ground into a fine powder, which intensifies its aroma and flavour.

How to make bezar at home

Making your own bezar is straightforward and allows you to adjust the balance of spices to your taste. Start with whole spices for the freshest result—pre-ground spices lose their potency quickly.

• 3 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 1 tablespoon fennel seeds
• 1 teaspoon black peppercorns
• 1 small cinnamon stick, broken into pieces
• 6 green cardamom pods
• 1 teaspoon ground turmeric

Dry-roast all the whole spices in a heavy pan over a low heat for 2–3 minutes, shaking the pan often, until fragrant. Let them cool completely, then grind to a fine powder using a spice grinder or mortar and pestle. Mix in the turmeric and store the blend in an airtight jar away from direct sunlight.

How to use bezar

Bezar is incredibly versatile. It is a key ingredient in many Emirati rice dishes, where it is added to the cooking liquid along with onions and tomatoes. A teaspoon or two stirred into a lamb or chicken stew adds a warm, savoury note that echoes the traditional flavours of the region. You can also rub it onto meat or fish before grilling, or sprinkle it over roasted vegetables for an instant flavour boost. Start with a modest amount, as the blend is potent and a little goes a long way.

Storing bezar

Homemade bezar will keep well for up to three months if stored in an airtight container in a cool, dark place. For the best flavour, make it in small batches so you always have a fresh supply. Over time, the ground spices will lose their intensity, so if you find yourself using it less often, halve the recipe.