Hawayej Spice Blend

• Vegan
• Gluten free
• Paleo

• Baking & Spices

  • 1 tbsp Caraway seeds
  • 6 whole cloves Cloves, ground
  • 1 tbsp Coriander seeds
  • 1 1/2 tbsp Peppercorns, black
  • 1 1/2 tbsp Turmeric, ground

• Nuts & Seeds

  • 2 tsp Cardamom seeds removed from their pods
  • 2 tbsp Cumin seeds

Found on toriavey.com

Description

Ingredients

• 2 tbsp cumin seeds
• 1 tbsp caraway seeds
• 1 tbsp coriander seeds
• 1 1/2 tbsp ground turmeric
• 1 1/2 tbsp black peppercorns
• 2 tsp cardamom seeds removed from their pods (about 30 pods)
• 6 whole cloves (or 1/4 tsp ground cloves)

Directions

• Lightly toast the cumin, caraway and coriander seeds in a skillet over medium heat for 1-2 minutes until fragrant. Be careful not to let them burn! Pour the toasted seeds into a cool bowl. Place the toasted cumin, caraway and coriander seeds in a coffee or spice grinder along with the turmeric, peppercorns, cardamom seeds and cloves. Pulse the grinder in long, slow pulses to grind the seeds into a powdery spice mix, stirring inside the grinder periodically to evenly distribute the seeds. It may take a few minutes for the spices to reach the desired powdery texture. Store spice blend in an airtight container in a cool, dry pantry. Toasting and grinding the whole spices provides a fresher flavor than using pre-ground spices. However, if you already have ground spices and you dont want to spend more money on whole spices, you may substitute 1/3 the amount of ground spice to 1 whole seed spice. If, for instance, you would like to use ground cumin, you may substitute 2 tsp ground cumin for 2 tbsp cumin seeds.