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.

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

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