1/4 Teaspoon of Xawaash Spice Mix
(click to enlarge)

Xawaash Spice Mix


Somalia, East Africa   -   Xawaash
Makes:
Effort:
Sched:
DoAhead:  		 6 T
*
15 min
Yes		 An essential for Somali cooking (say HA-wash), this mix is easy to make in any quantity. This recipe 3/4 fills a 4 oz spice jar.

------
3
3
3
------
2
3/4
7
2
---
T
T

---
t
in

t
-- Toast
Cumin seeds
Coriander seeds  
Cardamon pods
--------
Black Pepper
Cinnamon
Cloves, whole
Turmeric
Make:   -   (15 min)
  1. In a dry skillet over fairly high heat, toast the Cumin Seeds stirring until they are very fragrant and darken just a shade, then pour out to cool. Toast Coriander Seeds similarly and pour out with the Cumin. Toast Cardamon Pods until they are very aromatic, then pour out with the Cumin.
  2. When all toasted spices have cooled thoroughly, grind All items to powder in your spice grinder and mix together (see Note-1).
  3. Sealed in a glass jar away from heat and sunlight, this mix should be good for a few months.
NOTES:

  1. Spice Grinder

      A little whirling blade coffee grinder is excellent for this job - mine is a Krups. Of course you can also do it the traditional way, pounding it in a big stone mortar, or, you can do it all at once in 4 seconds in the chutney can of an Indian Mixie.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
qys_xawaas1 210218 ibk74   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.