Xawaash

Enhance the flavours of your food with this aromatic and homemade Somali xawaash spice recipe!

Course Spice

Cuisine African, Somali

Diet Gluten Free, Vegan, Vegetarian

Prep Time 7

Cook Time 3

Total Time 10

Servings teaspoons

Calories 9kcal

Gather all your spices. Break the cinnamon sticks into smaller pieces.
Transfer all the spices except for nutmeg, turmeric, and red chili powder (optional) to a pan and roast under low to medium heat.
4 tablespoon cumin seeds, 4 tablespoon coriander seeds, 4 tablespoon fennel seeds, 2 tablespoon fenugreek seeds, 1½ teaspoon cinnamon, 1½ teaspoon black peppercorns, 2 teaspoon cloves, 1½ teaspoon cardamon, 3-4 bay leaves, 2-3 star anise
Next, tip the roasted spices to a plate and allow them to cool. Once cooled, grind the spices using a pestle and mortar, or a spice or coffee grinder.
Transfer the ground spices to a bowl and add the ground turmeric, nutmeg, and chili powder (optional), then mix. Transfer your xawaash to a spice jar or a suitable airtight container and store it in a cool and dry place for use immediately, or later.
1 teaspoon ground nutmeg, 1 teaspoon turmeric, 1 teaspoon chilli powder

This recipe makes 40 servings, 1 teaspoon each. Adjust the amount you use accordingly, depending on how well seasoned you like your food.
Store your xawaash spice mix in an airtight jar or container and keep it in a cool and dry place. It will keep for at least 6 months, or slightly longer, depending on how warm or cold your kitchen is.
The chili powder is optional in this recipe, feel free to leave it out, or use more or less of it, depending on how spicy you like your food.