Somali Spice Mixture

A slightly more complex mix than that for Yemeni mandi, this is used in Somali stews and soups.

MAKES ABOUT 1¼ CUPS (125 G)

INGREDIENTS:

• ½ cup (50 g) cumin seeds
• ½ cup (25 g) coriander seeds
• 2 tablespoons black peppercorns
• 1 tablespoon broken-up cinnamon bark
• 1 tablespoon green cardamom pods
• 1 teaspoon cloves
• 2 tablespoons ground turmeric

INSTRUCTIONS:

1. Toast the whole spices (cumin seeds, coriander seeds, black peppercorns, cinnamon bark, green cardamom pods, and cloves) in a large skillet over medium heat, stirring constantly, until fragrant.
2. Let the spices cool, then transfer them to a food processor or spice grinder and process until finely ground.
3. Transfer the ground spices to a large bowl.
4. Add the ground turmeric to the bowl and mix well.
5. Store the spice mixture airtight in a glass jar.
6. Keep the jar in a cool dark place for up to one year, possibly longer.