Hawayej Spice Blend
Hawayej Spice Blend is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 6 servings. This side dish has 28 calories, 1g of protein, and 1g of fat per serving. For 90 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 36 people have tried and liked this recipe. This recipe from Tori Avey requires black peppercorns, caraway seeds, cardamom, and cumin seeds. From preparation to the plate, this recipe takes around 10 minutes. With a spoonacular score of 87%, this dish is amazing. Paprika Spice Blend, Indian Spice Blend, and Tandoori Spice Blend are very similar to this recipe.
Servings: 6
Ingredients:
1 1/2 tbsp black peppercorns
1 tbsp caraway seeds
2 tsp cardamom seeds removed from their pods (about 30 pods)
1 tbsp coriander seeds
2 tbsp cumin seeds
1 1/2 tbsp ground turmeric
Equipment:
frying pan
bowl
Cooking instruction summary:
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 don't 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.
Step by step:
1. 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!
2. Pour the toasted seeds into a cool bowl.
3. 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 don't 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.
Nutrition Information:
covered percent of daily need
