Xawaash spice mix

Ingredients

For 1 servings

• •One 2-inch piece cinnamon stick
• •Â½ cup cumin seeds
• •Â½ cup coriander seeds
• •2 c. à soupe black peppercorns
• •6 cardamom pods
• •1 c. à café whole cloves
• •2 c. à soupe ground turmeric

Method

1. 1.Place the cinnamon stick in a small zip-top plastic bag, seal it, and bang it a couple of times with a rolling pin, skillet, or mallet (anything firm and heavy) to break it into small pieces.
2. 2.Place the cinnamon pieces, cumin, coriander, peppercorns, cardamom, and cloves in a small heavy skillet set over medium heat. Cook, stirring constantly, until the smell is very aromatic and the spices are lightly toasted, about 2 minutes. Let cool.
3. 3.Transfer the mixture to a clean coffee grinder and grind into a fine powder (or use a mortar and pestle and some elbow grease). Transfer the ground spices to a fine-mesh sieve set over a bowl and sift. Regrind whatever large pieces remain in the sieve and add them to the bowl with the ground spices. Add the turmeric. Whisk well to combine and transfer the mixture to an airtight jar. Store in a cool, dark place for up to 6 months.