Ingredients
Scale
- 3 tbsp cumin seeds
- 3 tbsp coriander seeds
- 2 tbsp dried sage
- 1 1/2 tbsp black peppercorns
- 1 tbsp fenugreek seeds
- 1 tbsp turmeric
- 3 tsp dried ginger root powder
- 3 tsp cardamom seeds
- 1 tsp whole cloves
- 1 tsp grated nutmeg
- 1 1/2 inch piece of Ceylon cinnamon (cassia)
Instructions
- Break up the cinnamon stick so it fits in your grinder.
- Put all the spices, except the turmeric, sage, nutmeg and ginger, in a dry pan set over medium heat.
- Toast and stir for about 4 to 5 minutes or until you smell the spices. Do not burn. It is better to under-toast rather than to over-toast.
- Cool down the toasted spices.
- Transfer to a spice grinder.
- Grind very well, in batches.
- Sift then regrind any coarse spices.
- Add the remaining spice powders.
- Store your xawaash in an airtight jar out of sunlight. Use within 3 months.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 65.79 kcal
- Sugar: 0.28 g
- Sodium: 14.07 mg
- Fat: 2.52 g
- Saturated Fat: 0.48 g
- Trans Fat: 0.0 g
- Carbohydrates: 11.94 g
- Fiber: 5.41 g
- Protein: 2.78 g
- Cholesterol: 0.0 mg
