“He who controls the spice controls the universe.” – Frank Herbert, Dune
Xawaash (pronouced HA-wash) is a spice blend from Somalia, a country in East Africa that boasts the largest coastline on Africa’s mainland. Xawaash is a truly delicious blend of flavors. This spice blend can be used in many dishes. This recipes yields approximately one cup and it will last awhile. I am always glad to have this on hand for meat-based stews or rice dishes.
- Yield: 1 & 1/4 cups
Ramadan Recipe Series: Xawaash Spice Mix
Adapted from, In Bibi's Kitchen by Hawa Hassan with Julia Turshen
Ingredients
- Cinnamon Stick - One 2-inch piece
- Cumin Seeds - 1/2 cup
- Coriander Seeds - 1/2 cup
- Black Peppercorns - 2 tablespoons
- Cardamom Pods - 6
- Whole Cloves - 1 teaspoon
- Ground Turmeric - 2 tablespoons
Instructions
- Place the cinnamon stick in small zip-lock bag and bang it with a rolling pin to break it into small pieces.
- Place the cinnamon pieces, cumin, coriander, peppercorns, cardamon and cloves in a heavy skillet over medium heat. Cook, stirring frequently until the smell is very aromatic and the spices are lightly toasted (about 2-3 minutes). Turn off the heat and let the mixture cool.
- Transfer the mixture to a spice grinder (I used a blender). Use a fine-mesh sieve to sift and re-grind as needed. Add the turmeric.
- Whisk well to combine and store in an airtight jar. Mixture will last for 6 months stored in a cool, dark place.
