Besar Spice

Written in various forms such as bzar, bezar, or bezaar, this mixture is a staple of Emirati cuisine, particularly in rice dishes, meat and fish dishes, soups, and slow-cooked stews. There is no single, unchanging recipe; the spices used and their proportions can vary from family to family.

Traditional recipes often feature various ingredients such as cumin, coriander, black pepper, cinnamon, turmeric, fennel, fenugreek, cardamom, and dried chili peppers. Mama Ram Besar Spice, however, is a simpler and more distinct interpretation, building its structure around cumin, coriander, and fennel, without the addition of fenugreek or cardamom.

Cumin forms the warm, dry, and earthy body of the mixture. Coriander adds a slightly citrusy and herbaceous vibrancy to this density.

Fennel softens the dry character of cumin with a slightly sweet aroma reminiscent of anise. Turmeric, on the other hand, gives the mixture a golden yellow color as well as a dry, earthy and slightly bitter base.

Black pepper leaves a direct, dry sharpness, while chili peppers provide a milder bitterness and peppery vibrancy. Cinnamon doesn't create a sweet blend; it forms a rounded and aromatic background that binds the warm spices together.

Expect an earthy, warm, aromatic profile with a slight anise-like note and a controlled bitterness. The blend contains no salt ; you can adjust the salt level according to your recipe.

• Cumin: Forms an earthy, warm, and dry rootstock.
• Coriander: Adds a light citrusy, herbaceous, and vibrant aroma.
• Fennel: Adds a slightly sweet and refreshing layer reminiscent of anise.
• Turmeric: Creates a dry, earthy, and slightly bitter base, giving the mixture its golden color.
• Black pepper: Leaves a dry, direct, and controlled sharpness in the finish.
• Pointed Pepper: Provides a mild spiciness and a vibrant, peppery flavor.
• Cinnamon: Creates a warm and sweet backdrop that binds the spices together.

Besar Spice initially displays the dry and earthy character of cumin and turmeric. Then, the more vibrant, slightly citrusy and anise-like aroma of coriander and fennel emerges; the finish leaves a warm, rounded trail of black pepper, chili pepper, and cinnamon.

• Rice and Rice Dishes: It can be used in spicy rice dishes, rice dishes with meat or chicken, and recipes similar to machboos.
• Lamb and Beef: Suitable for stews, casseroles, oven-baked dishes, and slow-cooked meat dishes.
• Chicken: Can be used as a marinade and cooking seasoning for chicken legs, thighs, wings, or whole chicken.
• Fish and Seafood: Makes a warm and aromatic base for grilled or baked fish, shrimp, and fish stews.
• In one-pot dishes: Tomatoes can be sautéed with onions in meat, chicken, and vegetable dishes.
• Legumes: Chickpeas, lentils, kidney beans, and dried beans can be added in small quantities to dishes.
• Vegetables: Compatible with potatoes, cauliflower, carrots, pumpkin, eggplant, and zucchini.
• Soups: It adds an earthy spice depth to lentil, vegetable, chicken, and tomato soups.
• Bulgur and couscous: Can be used in grain dishes with vegetables or meat.
• Meatballs and Fillings: Can be added directly to ground beef, lamb, or chicken.

For a four-serving portion of rice, 1 1/2–2 teaspoons of Besar Spice is sufficient. You can infuse the spice with oil and onions for 20–30 seconds before adding the rice to enhance its flavor.

For 500g of meat or chicken, mix 2–3 teaspoons of the mixture with 1–2 tablespoons of oil. For chicken, marinate in the refrigerator for 1–4 hours ; for lamb and beef, marinate for 2–8 hours . For yogurt-based marinades, combine the same amount of spices with 2–3 tablespoons of yogurt and a little oil.

For four servings of stew, casserole, or legume dish, start with 1–2 teaspoons . In dishes with long cooking times, adding the mixture early after the onions and oil allows the spices to infuse throughout the dish.

For 500g of vegetables, you can mix 2 teaspoons of Besar Spice with oil and use it just before baking.

For fish and seafood , 1–2 teaspoons per 500g is sufficient. Do not leave the marinade, prepared with oil and lemon juice, on the fish or shrimp for longer than 15–30 minutes .

Ground spices can easily burn when cooked directly in very hot oil. Stir briefly in the oil while they release their flavor, then immediately add the onions, tomatoes, water, or other ingredients from the recipe.