Have you ever wondered what makes Emirati cuisine unique? The bezar spice mix! The cool part? You can easily make a batch at home using basic spices you may already have. Just mix it with some ghee to add to your soups, stews, rubs, roasts, etc.
You asked, and I delivered! The recipe got a major upgrade, now in a bigger batch size. Plus, I threw in a few new ingredients like fenugreek seeds, nutmeg, ginger, and cardamom for that extra flavour kick.
This special spice blend rocks in the Emirati classic, Saloona. And guess what? It can make any savoury dish taste totally Emirati-awesome!
Ingredients
The aromatic blend may differ from one household to another across the UAE. Essentially, there isn't a universally "correct way" to make bezar spice, but the some of spices used remain consistent.
- cumin seeds
- coriander seeds
- fenugreek seeds
- fennel seeds
- black peppercorns
- cinnamon stick
- green cardamom
- nutmeg (optional)
- dried red chillies
- ground ginger (optional)
- ground turmeric
Instructions
First things first, grab your trusty spice grinder. Throw in that cinnamon stick, dried red chillies, and nutmeg. Hit the grind button and go for a coarse texture. Once that's done, remove and keep aside. We do this to break down the spices uniformly without heating it up in the grinder.
Now, add the remaining whole spices into the grinder in 2 or 3 batches, depending on how beastly your grinder is. Grind away until you hit that sweet spot of coarseness.
Mix the freshly ground spices with the prepped cinnamon, chillies, and nutmeg crew. Toss in the ground ginger and turmeric, and hit the pulse button a few times for that perfect, uniform blend.
Storage
- Airtight Container: Pop your freshly made bezar spice mix into an airtight container. This keeps it safe from air and moisture, preserving its aromatic goodness.
- Cool, Dark Spot: Find a cozy spot in your kitchen – cool and away from direct sunlight. A dark pantry corner is like the VIP section for spices.
- Avoid Heat and Moisture: Homemade ground spice should be stored away from heat and moisture. Keep your bezar spice mix far away from the stove and any steamy kitchen escapades.
Follow these storage rules, and your bezar spice mix will stay fresh and ready to jazz up your dishes whenever you need it!
Top Tip
- Grind the spices in small batches to avoid heating the machine and in turn the spices.
- After grinding, make sure cool the spices on a plate before sealing them in an airtight jar. This keeps them fresh and flavorful.
FAQ
Absolutely! Adjust the quantity of dried red chillies based on your heat preference. Want it spicier? Go wild; it's your bezar.
Stored in an airtight container in a cool, dark place, your bezar spice mix can last for about 6 months. But let's be real, you'll probably use it up way before that.
You can skip the red chillies, nutmeg, fenugreek and ground ginger and still make a great bezar spice blend.
While whole spices bring a fresher flavour, you can use pre-ground versions. Adjust quantities a bit, as pre-ground spices can be more potent.
Recipes
📖 Recipe Card
Bezar Spice
Ingredients
- 2 tablespoon cumin seeds, 15g
- 2 tablespoon coriander seeds, 10g
- 2 tablespoon fenugreek seeds, 24g
- 2 tablespoon fennel seeds, 15g
- 1 tablespoon black peppercorns, 10g
- 1 cinnamon stick, 5g
- 1 teaspoon green cardamom, 5g
- 3 to 5 dried red chillies, 5g
- ½ nutmeg, (broken pieces)
- 2 teaspoon turmeric powder
- 2 teaspoon ground ginger
Instructions
- In a spice grinder, coarsely grind the cinnamon stick, dried red chillies, and nutmeg. Once done, set this aromatic blend aside.1 cinnamon stick3 to 5 dried red chillies½ nutmeg
- Grind the remaining whole spices in 2 or 3 batches, depending on your grinder's capacity, until they reach a coarse consistency.2 tablespoon cumin seeds2 tablespoon coriander seeds2 tablespoon fenugreek seeds2 tablespoon fennel seeds1 tablespoon black peppercorns1 teaspoon green cardamom
- Combine the ground spices with the already prepared mix of cinnamon, chillies, and nutmeg. Add in the ground ginger and turmeric. Give it a few pulses to ensure a uniform blend.2 teaspoon turmeric powder2 teaspoon ground ginger
- Spread the freshly ground spice blend in a plate for a few minutes to cool off any heat.
- Transfer your freshly made bezar spice mix to an airtight container. Store it in a cool, dark place away from heat and moisture.
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