Back to Back Issues Page
Make Your Own Xawaash Spice | Magical Spice Mixes #112
September 15, 2017

Make Your Own Xawaash and Add Fab Flavours to Your Dishes


15th September 2017 -- Issue #112

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Xawaash Recipe

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

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...

Homemade Xawaash Spice Mix

This is an easy to make, fairly potent seasoning popular in Somalia and other African countries with many regional variations. Often used to season and flavour many dishes, including: various meats, soups and meaty stews to name a just a few.

Makes about 8 tbsp

3 tbsp cumin seeds
3 tbsp coriander seeds
1 tbsp fenugreek seeds
1 tbsp turmeric powder
4 tsp black peppercorns
4 tsp dried sage
2 tsp ginger powder
2 tsp cinnamon powder
2 tsp green cardamom pods
1 tsp whole cloves
1 tsp nutmeg powder

tbsp = tablespoon
tsp = teaspoon


  • Grind the peppercorns, cardamom pods, cloves and cumin, coriander and fenugreek seeds

  • Once ground, add to a bowl

  • Add the nutmeg, ginger, cinnamon and turmeric powders to the bowl and combine.

  • Finally crumble in the dried sage and combine again

That's all there is to it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Click here to see more of my homemade seasonings.

Spice Magic - Recipe Book
Special Offer

I've reduced the price to only $3 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

It also has a 60 day money back guarantee.
No questions asked!

Click Here For Further Info.

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 -

Back to Back Issues Page