Georgian Baharat

Measure out equal portions of black peppercorns, cloves, coriander seeds, and cumin seeds, then inspect them and discard any debris or damaged pieces.

Heat a dry skillet over medium heat and add the black peppercorns, cloves, coriander seeds, and cumin seeds. Toast the spices, stirring frequently, until they become fragrant and lightly darkened.

Immediately transfer the toasted spices to a plate or bowl and spread them out to cool completely. Do not leave them in the hot pan, as they will continue to cook and may burn.

Once cooled, transfer the toasted whole spices to a spice grinder or mortar and pestle. Grind until a fine, uniform powder is achieved.

Add the paprika to the freshly ground spice mixture and stir thoroughly to combine, ensuring an even distribution of color and flavor.

Taste the blend and adjust the ratio of any spice to suit your preference, adding more paprika for sweetness or peppercorns for heat.

Transfer the finished Georgian Baharat to an airtight glass jar or spice container. Seal tightly and store in a cool, dark place for up to three months.