Mandi Spice

Mandi Spice is the Middle Eastern blend used to season Mandi, the Yemeni rice-and-meat dish. It is warm, earthy and slightly sweet, with a scent that leans towards cardamom and clove rather than heat, and just a touch of chili at the end.

Coriander adds mild citrus notes and cardamom a sweet, aromatic warmth. Nutmeg and cloves bring rich, spicy depth, bay leaves a subtle herbal edge, black pepper a gentle heat, cinnamon a soft sweetness and cumin an earthy, smoky base.

How to use it

It suits lamb and chicken above all, and also rice, stews and broth-based dishes where the spices have time to bloom slowly. Use about two tablespoons for a kilo of meat, or a heaped tablespoon stirred through rice for four. The technique tip: for Mandi itself, rub the blend into the meat with a little oil and leave it for at least an hour, then cook the rice in the strained broth so the whole pot carries the same flavour. Toasting the blend briefly in the fat at the base of the pot deepens the cumin and clove.

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

Bahar al Mandi (بهار المندي), Mandi Seasoning, Mandi Spice Blend