Arabian Fish Spice Mixture (B’ZAR SEMACH)

This b’zar is used specifically in fish dishes. It is a lot less complex than the one used for meat or vegetables but equally tasty. Gulf Arab cooks often use both b’zar and single spices to season their dishes to end up with a rather complex seasoning.

MAKES ABOUT 1 CUP (100 G)

INGREDIENTS:

• ½ cup (50 g) cumin seeds
• ½ cup (25 g) coriander seeds
• 2 tablespoons ground cinnamon
• 1 tablespoon finely ground black pepper
• 1 tablespoon ground ginger
• 1 tablespoon ground turmeric

INSTRUCTIONS:

1. Toast the cumin and coriander seeds in a large nonstick skillet over medium heat, stirring constantly, until fragrant.
2. Let cool, then transfer to a spice grinder and process until finely ground.
3. Transfer to a large bowl.
4. Add the ground cinnamon, pepper, ginger, and turmeric and mix well.
5. Store in an airtight jar and keep it in a cool dark place for up to one year, possibly longer.