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Make Your Own Xawaash - Spice Mixes of the World #24
May 01, 2014

Make Your Own Xawaash and Add Authentic Somalian Flavours to Your Home Cooking


1st May 2014 -- Issue #24

Table of Contents

1. Recipe of the Week - Make Your Own Xwaash Using Whole Ingredients

2. The Easier Way Using Ground Ingredients

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

4. My Facebook Page

5. My Recipe Book

For recreating the flavours and aromas of African cooking this easy-to-make Somalian Xawaash is just the thing. Using a blend of traditional spices and herbs, it can be made in just minutes!

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 6-7 tbsp)

3 tbsp cumin seeds
3 tbsp coriander seeds (cilantro)
2 tbsp dried sage
1 tbsp black peppercorns
1 tbsp fenugreek seeds
1 tbsp turmeric
4 tsp dried ginger root
2 tsp green cardamom pods
1 tsp whole cloves
1 tsp grated nutmeg
3 inch piece cinnamon

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon stick

  • Grind the cinnamon with the coriander, peppercorns, cumin, cloves, fenugreek, ginger and cardamom pods

  • Sieve into a bowl

  • Thoroughly stir in the nutmeg and turmeric

  • Crumble in the sage and give another stir

    That's it!

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

    Note: To get even more flavours from the ingredients, dry toasting the coriander, cardamom pods, cloves, fenugreek, cumin and peppercorns before cooling and grinding is worth doing. See below for tips on this.

    Click here to see it on my site

    Click here for a collection of my other spice mixes and herb blends.

    Ingredients if using ground spices: (makes about 6-7 tbsp)

    2 tbsp dried sage
    1 tbsp cinnamon powder
    4 tsp ground cumin
    4 tsp ground coriander (cilantro)
    2 tsp black pepper
    2 tsp ground fenugreek
    2 tsp turmeric
    2 tsp ginger powder
    1 tsp ground cardamom
    1 tsp ground cloves
    1 tsp grated nutmeg

    tbsp = tablespoon
    tsp = teaspoon


  • In a bowl, mix the powders together

    That's it!

    Store in an airtight jar. Use within 3 months.

    Click here to see it on my site.

    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.

    Facebook Page

    To keep up to date with new recipes and herbs and spices info,

    I have a Facebook page you may like...

    My Spice Mix Book

    It has 50 recipes 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 Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    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 newletter page

    Until Next Week,

    Jason -

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