Photo by Okada Kana
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.
Market Tip
Look for cardamom seeds at Indian markets and at penzeys.com.
Recipe information
Yield
Makes about 1 cup
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
Preparation
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
94 Middle Eastern Recipes We Love
Tabbouleh, lamb flatbreads, pomegranate-glazed chicken, fattoush salad, and so much more.Our 39 Best Spice Mixes
Homemade chili powder, pumpkin pie spice, everything bagel seasoning: they're all here.
