B’zar is an indispensable spice mixture in the Arabian Gulf, and shortly before Ramadan most households will get busy preparing their b’zar to last them not only the month of Ramadan but also the whole year. Washes all spices and puts them out to dry in the sun before grinding them. Then portions them in bags, and kept in the freezer to take out when needs to.
MAKES ABOUT 1½ CUPS (200 G)
INGREDIENTS:
- ½ cup (75 g) black peppercorns
- ½ cup (50 g) cumin seeds
- ½ cup (25 g) coriander seeds
- 2 tablespoons whole cloves
- 2 tablespoons broken Ceylon cinnamon sticks
- 2 tablespoons green cardamom pods
- 2 tablespoons small dried red chilies
- 2 whole nutmegs
- 2 heaping tablespoons ground ginger
- 2 tablespoons ground turmeric
INSTRUCTIONS:
- Put the whole spices in a food processor or spice grinder and process until finely ground.
- Transfer to a large bowl and add the ground ginger and turmeric. Mix well.
- Store airtight in a glass jar and keep it in a cool dark place for up to one year, possibly longer.
