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Makes:
1 cup
Tamara West
Use this North African blend of sweet and hot spices to add warmth and depth to stews and soups, or mix with oil to make a rub for meat and chicken. The name is Arabic for “head of the shop” and implies a mixture of the best spices the seller has to offer. Every seller has a different recipe.
Ingredients
| 3 Tbsp | Black peppercorns |
| 3 Tbsp | Allspice, berries |
| 3 Tbsp | Coriander seeds |
| 2 Tbsp | Cumin seeds (Main) |
| 1 Tbsp | Cardamom pods |
| 1 | Cinnamon stick |
| 1 Tbsp | Cloves |
| 1 Tbsp | Turmeric |
| 2 Tbsp | Ginger powder |
| 1 Tbsp | Cayenne pepper |
| 1 tsp | Star anise, or five spice powder |
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Directions
- Toast peppercorns, allspice berries, coriander seeds, cumin seeds, cardamom pods, cinnamon stick and cloves in a small frying pan over a medium heat until lightly coloured.
- Cool, then blend to a fine power in a spice grinder or mortar and pestle.
- Add ginger powder, turmeric, cayenne pepper and star anise or five spice. Blend together and store in an airtight container for up to 2-3 months.
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