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Xawaash spice mix
Ingredients
One 2-inch piece
cinnamon stick
½ cup
cumin seeds
½ cup
coriander seeds
2 tablespoons
black peppercorns
6
cardamom pods
1 teaspoon
whole cloves
2 tablespoons
ground turmeric
Instructions
1
Place the cinnamon pieces, cumin, coriander, peppercorns, cardamom, and cloves in a small heavy skillet set over medium heat.
2
Cook, stirring constantly, until the smell is very aromatic and the spices are lightly toasted, about 2 minutes.
3
Let cool.
4
Transfer the mixture to a clean coffee grinder and grind into a fine powder (or use a mortar and pestle and some elbow grease).
5
Transfer the ground spices to a fine-mesh sieve set over a bowl and sift.
6
Regrind whatever large pieces remain in the sieve and add them to the bowl with the ground spices.
7
Add the turmeric.
8
Whisk well to combine and transfer the mixture to an airtight jar.
9
Store in a cool, dark place for up to 6 months.
Notes
Nutrition Facts
(per serving)
Calories:
262 calories
Servings:
4 servings
Carbohydrates:
37 g
Fat:
9 g
Fiber:
15 g
Protein:
7 g
Sugar:
0 g
Meal Effort
Preparation:
15 minutes
Cook:
2 minutes
Total:
17 minutes