Bukhari Rice Spice

A rice blend of cinnamon, cardamom, bay leaves, cumin, black pepper, nutmeg and cloves. Sweet and aromatic rather than hot, it smells the way a pot of Bukhari rice does when the lid comes off, cinnamon and cardamom over a savoury cumin base.

Cinnamon and nutmeg bring gentle sweetness, cardamom a floral and slightly spicy note, bay leaves herbal complexity, cumin and black pepper earthy undertones with a touch of heat, and cloves a bold aromatic finish that ties the flavours together.

How to use it

Use it for Bukhari rice, biryani and pilaf, and beyond rice with grilled meats, vegetables and stews. A tablespoon seasons rice for four. Technique tip: add the blend to the stock rather than to the dry rice, and keep the pot at a bare simmer under a tight lid. A rolling boil drives off the cardamom and clove aromatics before the grain has had a chance to absorb them.

The shaker jar

The jar option is packed in a clear 8 oz shaker jar made from lightweight, food-safe PET, so the colour and texture of the blend are visible at a glance. The flip-top cap opens to a three-hole sifter for an even sprinkle straight over the pan, the grill or the plate, and closes again with a simple press. A pressure-sensitive liner seals the jar until first use, and the fitted cap keeps the blend fresh between uses. When a recipe calls for a measured spoonful, simply unscrew the cap; the wide mouth takes a teaspoon with ease. Once empty, the jar is easy to refill with your next Ameen blend and makes a practical home for dried herbs, chilli flakes, sesame seeds or homemade rubs. Hand wash only.

Details

Also known as

Baharat Bukhari, Bukhari Rice Seasoning, Middle Eastern Rice Spice, Exotic Rice Blend