Saudi Kabsa Spice Mix

Submitted by UmmBinat

"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"

 

• Ready In: 6mins
• Ingredients: 6
• Yields: 6 Tablespoons
• Serves: 1

ingredients

• 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.)

directions

1. Blend until crushed.
2. Use as required.

Reviews

[WiGal]

A nice combination of spices! And I love the fennel-LOL! Made this to go into your recipe#369045. Can see this also used on roasted potatoes. Thank you for posting.

 

[Chef Kate]

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!

 

[Artandkitchen]

I used to your recipe for your Roasted Chicken Al-Kabsa (Recipe #369174). Very easy to prepare and flavorful. I renounced to the black cardamom because I didn't have.<br/>Thanks a lot!

 

[Outta Here]

Very tasty blend of spices. I used in your Recipe #369174, but I think this would be good on fish and on buttered carrots!

 

[Leahs Kitchen]

I used this on rice and chicken. I lioked it quite a bit. My brother who doesn't usually prefer Middle Eastern spice mixes even liked it. I used anise instead of fennel since that was all I had and they have basically the same flavor. I thought it was good, not too strong for me though I only used a little bit of it, about a 1/2 tsp. for one serving of rice and chicken. In the past I had used a kebsa recipe but it was nothing like this and it also had loomi in it (which I don't usually have on hand) so this is an simple and different alternative. It smells strong but turns out slightly sweet and slightly spicy (depending on how much pepper you add to it.) Thanks for posting this UmmBinat.