Ground spices, before mixing together as ingredients in <a href="https://en.wikipedia.org/wiki/Gulf_States" class="extiw" title="en:Gulf States">Gulf</a>-style <i><a href="https://en.wikipedia.org/wiki/baharat" class="extiw" title="en:baharat">baharat</a></i> (which is also called <i>kebse</i> or <i>kebsa</i>).
<p>The ten ingredients are as follows:
</p>
<ul><li>1 1/2 tsp ground loomi (dried <a href="https://en.wikipedia.org/wiki/black_lime" class="extiw" title="en:black lime">black lime</a>)</li>
<li>1/2 tsp zafran / saffron</li>
<li>1 1/2 tsp dhania / coriander powder</li>
<li>1 1/2 tsp jeera / cumin powder</li>
<li>1 tsp ground kala miri/ black pepper</li>
<li>1 tbsp lal mirchi / red chillies ground. The photographer used sankeshwar chillies but you can use whatever you like.</li>
<li>1 1/2 tsp dalchini /cinnamon powder</li>
<li>1 tsp powdered lavang / cloves</li>
<li>1 tsp powdered elaichi / green cardamom</li>
<li>1 tsp jaiphal/ powdered nutmeg</li></ul><p>The recipe comes from a student from <a href="https://en.wikipedia.org/wiki/Bahrain" class="extiw" title="en:Bahrain">Bahrain</a>.
The photographer ground each ingredient seperately in the coffee grinder so that they were all about the same size and then mixed the lot together.
Photo taken in <a href="https://en.wikipedia.org/wiki/Pune" class="extiw" title="en:Pune">Pune</a>, <a href="https://en.wikipedia.org/wiki/Maharashtra" class="extiw" title="en:Maharashtra">Maharashtra</a>, <a href="https://en.wikipedia.org/wiki/India" class="extiw" title="en:India">India</a>.
</p>
The recipe may be found <a rel="nofollow" class="external text" href="http://thecookscottage.typepad.com/curry/2006/09/baharat_north_a.html">here</a>.
Flickr user: deccanheffalump ( <a rel="nofollow" class="external free" href="https://www.flickr.com/photos/thecookscottage/">https://www.flickr.com/photos/thecookscottage/</a> )
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