Course Barbecue, North African Food, World Recipes
Cuisine Zanzibar
Ingredients
Whole Spices
1tbspWhole Coriander Seeds
2tspWhole Cumin seeds
2 tspWhole Yellow Mustard Seeds
1/2tspWhole Fennel Seeds
Ground Spices
1/2tspGround cinnamon
1/2tspGround turmeric
1tspbrown sugar
1tspSweet Paprika
1/8tspCayenne Pepperor more if you like it really spicy
Instructions
Measure spices
Separately measure spices into two small bowls.
Toast Whole Spices
Heat a non stick or cast iron skillet over medium heat. Add Whole Spices only, and stir and heat until you hear the spices begin to pop. Take it off the heat when you hear popping, and put back in bowl to cool.
Grind Spices
When whole spices are cool, put in spice grinder and grind to a powder.
Mix Spices
Add ground whole spice mixture to the previously ground spices, mix. The spice mix is ready to use.
Store in a glass container out of direct light for up to 3 months. For longer storage, you can freeze it to preserve the flavors up to 6 months. Note: It is best to keep your whole spices in the freezer for best flavor.
Notes
Add about a half teaspoon of salt, or to taste to each tablespoon of spice mix when flavoring your meat.Try this mix also in rice pilaf or pilau, toast the mixture in with the rice and vege's before you add the liquid to bring open up the spice oils.This was just slightly spicy with the amount of cayenne pepper I put in, but certainly, if you didn't like heat, or would like more, add more of leave it out. After all, we're all about Making It Your Own!