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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Here's a traditional spice blend from Yemen, where it's called hawayil. SERVING SUGGESTIONS : Add with the onions and celery when making chicken soup; sprinkle on carrots before roasting; rub into steaks before searing. Ingredients:
1/3 cup caraway seeds (generous 1 ounce) |
1/3 cup cumin seeds (about 1 ounce) |
3 tablespoons cardamom seeds (about 1/2 ounce) |
1 tablespoon whole black peppercorns |
4 whole cloves |
3 tablespoons coarse kosher salt |
3 tablespoons ground turmeric |
Directions:
1. Heat heavy large skillet over medium-high heat. Add first 5 ingredients; toast until aromatic and cumin seeds are slightly darker, stirring often, about 2 minutes. Cool slightly. Working in batches, finely grind spice mixture and salt in spice mill. Transfer to medium bowl. Whisk in turmeric. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
2. MARKET TIP: Look for cardamom seeds at Indian markets and .
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