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Xawaash Spice Blend

This recipe outlines the creation of Xawaash, a fragrant Somali spice blend. Whole spices like coriander, cumin, and cardamom are dry-toasted until aromatic, then ground into a fine powder with turmeric. This essential blend adds warm, complex flavor to stews, meats, and vegetables, elevating a variety of dishes with its distinctive profile.
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Total Time 3 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: south american
Calories: 223.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/4 cup 21 g coriander seeds
  • 1/4 cup 27 g cumin seeds
  • 1 tablespoon whole black pepper corns
  • 8 whole cloves
  • 8 cardamom pods
  • 1/2 whole cinnamon stick crushed into smaller pieces
  • 1 tablespoon ground turmeric

Equipment

  • 1 Dry Frying Pan For toasting whole spices evenly
  • 1 Spice Grinder Or a mortar and pestle for a more rustic grind
  • 1 Measuring Spoons and Cups For accurate ingredient portions
  • 1 Airtight Spice Jar For optimal storage and freshness

Method
 

  1. Gather all whole spices and measure them accurately according to the recipe.
  2. Heat a dry frying pan or skillet over medium-low heat on the stovetop.
  3. Add coriander seeds, cumin seeds, black peppercorns, whole cloves, cardamom pods, and crushed cinnamon stick to the heated pan.
  4. Toast the spices, stirring continuously, for 2-3 minutes until they become fragrant and lightly warm. Be vigilant to prevent burning, which can lead to bitterness.
  5. Remove the toasted spices from the pan immediately and spread them thinly on a plate or tray to cool completely to room temperature.
  6. Once thoroughly cooled, transfer the toasted spices to a clean spice grinder (or use a mortar and pestle).
  7. Add the ground turmeric to the grinder along with the cooled, whole toasted spices.
  8. Grind the mixture into a fine, uniform powder. If necessary, work in small batches to achieve a consistent texture.
  9. Transfer the freshly ground Xawaash spice blend into an airtight spice jar or container.
  10. Store the blend in a cool, dark place, away from direct sunlight and heat, to maintain its potency and aroma for an extended period.

Notes

Achieving a truly aromatic Xawaash relies on careful toasting. Use a dry pan over medium-low heat, stirring constantly until the spices are fragrant, typically 2-3 minutes; avoid browning, which indicates burning and bitterness. Allow spices to cool completely before grinding to prevent clumping and preserve volatile oils. Add the ground turmeric after grinding the whole spices for best incorporation. For maximum potency, grind in small batches and store the blend in an opaque, airtight container away from heat and light. This blend is highly versatile; experiment with slight variations in cardamom or clove for different applications.