Xawash Somali Spice

Xawash is the everyday spice blend of Somali cooking, balanced and aromatic, warm rather than hot. Cumin and coriander lay the foundation with earthy and citrusy tones, and the cardamom and cinnamon give it a sweetness that sets it apart from a Levantine baharat.

Cardamom introduces a touch of sweetness and floral aroma, black pepper adds a lively kick, turmeric contributes golden colour and subtle bitterness, and cinnamon rounds everything out with a gentle warming sweetness.

How to use it

Xawash suits meats, poultry and stews as well as rice and vegetable preparations. Use a heaped tablespoon in a stew for four, or a teaspoon per cup of dry rice. The technique tip: add it to the pot in two stages, half with the onions at the beginning so the cumin and turmeric cook out, and half in the final five minutes so the cardamom and cinnamon stay fragrant. Somali cooks often keep a jar within reach of the stove for exactly this reason, since the blend is used at both ends of a dish.

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

Xawaash, Somali Spice Mix, East African Spice Blend, كسواش بهارات