Prep 6 mins
Cook 0 mins
Whole spices make it much more aromatic and flavourful so that is what I recommend using. This is my addaption of a recipe found on http://arabicbites.blogspot.com
- 1 teaspoon turmeric
- 1 teaspoon coriander seed
- 1 teaspoon black peppercorns (1/2 tbs if you don't want it hot)
- 1 teaspoon black cardamom pod (I left this out, they are not to be substituted with green cardomom)
- 1 teaspoon ginger
- 1 teaspoon fennel seed (We prefer this without as we don't like fennel flavour. You will be able to taste it.)
- Blend until crushed.
- Use as required.
A nice combination of spices! And I love the fennel-LOL! Made this to go into your Saudi Carrot Basmati Rice (Zainab's Mom's). Can see this also used on roasted potatoes. Thank you for posting.
On aroma alone, this gets five stars. Like Um Binat and some reviewers, I did not use the black cardamom. Otherwise, I followed the recipe, using white peppercorns instead of black (other than those inside the peppermill-out of 'em) so my mix is a paler color than the photographed ones. I did go with the fennel--love the flavor. I have smelled it and tasted it--it has a bit of a bite, the fennel is detectable but not overpowering and it's a very pleasing taste, initially and afterwards. I'm looking forward to using this in a number of things. Thanks!
I used to your recipe for your Roasted Chicken Al-Kabsa (Roasted Chicken Al-Kabsa (Saudi) (Gluten Free)). Very easy to prepare and flavorful. I renounced to the black cardamom because I didn't have.
Thanks a lot!