Prep 10 mins
Cook 0 mins
For anyone who desires an authentic taste of the mid east. This recipe was learned by watching a good friend of mine in Jordan when she was grinding her family's monthly supply.
- 118.29 ml whole black peppercorn
- 59.14 ml whole coriander seed
- 59.14 ml cassia or 59.14 ml cinnamon bark
- 59.14 ml whole cloves
- 78.07 ml cumin seed
- 9.85 ml whole cardamom seeds
- 4 whole whole nutmegs
- 118.29 ml ground paprika
- Basically, just place all the spices except the paprika and nutmeg in a blender or adequate grinder and process until it becomes a powder.
- If necessary you can grind 1/2 cup at a time.
- Grate the nutmeg and blend this with the paprika into the spices.
- Store in an airtight jar.
- Generally in some areas, they lightly toast the spices in an oven to bring out more flavor.
- You can gain this also by putting the amount you're going to use, on a hot dry frypan and toast it for a few seconds before using.
- This not only makes the kitchen smell good, but brings out a richer flavor of any spice.
- *Note* You can also use ground spices, but using them whole is the authentic way.
- Four nutmegs come to about 1/4 cup ground.
- Be careful how much nutmeg you use; it's toxic in large doses.
Excellent blend of spices. Love the amount of nutmeg! (I did cut recipe in half, though). I used it in Recipe #369174. I think this would be good on fish, also!
I was making Recipe #369174 and needed this spice mix. It gave the chicken a wonderful flavour. I cut it short and used already ground spices.
This is a staple in my cupboard. I omit the nutmeg though because it is an intoxicant and therefore it is not halal. I add less allspice in it's place. I use whole spices and toast them in a dry pan before grinding them. This gives off a wonderful aroma. Definitely using whole spices as well as toasting them gives a better flavour than any store bought version of this mix.