Xawaash (A Somali Spice Blend)

Step 1

In a dry skillet over medium heat dry toast the cumin seeds, coriander seeds, fenugreek seeds, cloves, peppercorns and cardamon pods. Toast until fragrant just a couple of minutes taking care to burn them.

Step 2

In a bowl, add in all the ingredients except the sage and turmeric.

Step 3

Use a spice grinder or mortar and pestle to finely grind all the spices.

Step 4

Pass them through a fine mesh sieve

Step 5

Add in the turmeric and crumble in the sage and mix all together

Step 6

Store in an airtight container it should last about 3 months or so.