Kabseh Spice

The seasoning for kabsa, the Gulf rice dish, built on turmeric, coriander, black pepper, black cardamom, ginger and fennel. Black cardamom is what sets it apart, smoky and almost campfire-like, over an earthy turmeric base that turns the rice gold.

Coriander contributes light citrus notes, black pepper gentle heat, ginger a warm spice, and fennel a mild licorice-like sweetness that balances the smoke. The blend is used across Saudi Arabia and the wider Gulf region.

How to use it

Use it to season rice pilafs, stews, roasted meats and vegetables. It works as a dry rub, in a marinade, or stirred straight into the cooking liquid for fragrant Gulf-style rice, where about a tablespoon seasons enough for four. Technique tip: for kabsa proper, add the blend to the stock the rice will absorb rather than to the finished dish, so the colour and aroma go through every grain instead of sitting on the surface.

Details

Also known as

Kabsa Spice, كبسة, Middle Eastern Rice Spice, Arabic Rice Blend, Gulf Spice Mix