Make Your Own Hawayij & Add the Fab Flavours of the Yemen to Your Home Cooking
14th November 2015 -- Issue #65
Table of Contents
1. My Facebook Page/Youtube/Google Plus/Twitter Links
2. Recipe of the Week - Hawayij Seasoning Recipe
3. My Recipe Book
4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!
To keep up to date with new recipes and herbs and spices info,
I have a Facebook page you may like...
Here's my Youtube channel with all my spice mix videos...
And if you're a Google Plus user...
And if Twitter is your thing...
This recipe is a simple combination of 6 spices that you'll find used in Yemeni cuisine. Travel around Yemen and you'll find many regional variations ranging from the simple, like the one below, to more complex versions that are used in coffee and pastries.
Ingredients: (makes about 7-8 tbsp)
3 tbsp cumin seeds
2 tbsp green cardamom pods
1 tbsp black peppercorns
1 tbsp coriander seeds
2 tsp turmeric powder
1 tsp nutmeg powder
tbsp = tablespoon
tsp = teaspoon
- Grind the cardamom pods, cumin, peppercorns and coriander
- Sieve into a bowl
- Finally, add the nutmeg and turmeric and combine
That's all there is to it!
Store in an airtight container out of direct sunlight. Use within 3 months.
Click here for a collection of my other homemade seasoning recipes.
Note: Toasting the peppercorns, cardamom, coriander and cumin seeds prior to grinding and combining with the powders will add even more flavour to your finished mix.
See further down the page for tips on toasting and grinding
Spice Magic - Recipe Book
I've reduced the price to only $5 exclusively
for my newsletter subscribers.
This is my new downloadable recipe book all about making your own spice mixes and herb blends.
It has 100 Recipes from all around the world ranging from the basic to fairly complex.
Just a few of the recipes you'll find within...
- A Collection of BBQ Rubs
- Cajun, Creole and Taco Seasonings
- Curry Powder and Masala Blends
- Pumpkin and Pudding Spice Recipes
- Mulling and Pickling Spice Mixes
- Recipes For Dry rubs
- Blends From China, India, US, Africa and Europe
- And Many More
comes with 4 bonus books all written by me!
It also has a 60 day money back guarantee.
No questions asked!
How to Toast and Grind
Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...
Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.
Step 2: Let them cool and then grind.
Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.
Click Here for step-by-step info and photos on this recommended technique.
Pass It On
If you like this e-zine, please do a friend and me a big favour and "pay it forward."
If a friend DID forward this to you and if you like what you read, please
subscribe by visiting my newsletter page
Until Next Week,
Jason - Spice-Mixes.com