How To Make Xawaash

Updated: Jan 30

Whenever I could, I will always make my own spice blend. It tastes better and fresher. Trust me, once you start making your own, you will never go back to those mediocre store-bought ones. Anyway, this is an East African garam masala. To be exact, this is a Somali spice mix; it is used on almost anything. Please stay tuned as I will be using this wonderful spice blend for my next recipe. In the meantime, let's get started.


(Make 2 Cups)

  • Cumin Seeds, 1/2 Cup

  • Coriander Seeds, 1/2 Cup

  • Black Peppercorns, 2 TBSP

  • Cinnamon, 1 TBSP

  • Green Cardamom, 1 TBSP

  • Cloves, 1 TSP

  • Dried Chilies, 2

  • Turmeric Powder, 2 TBSP


  • Cast Iron Skillet / Pan

  • Spice Grinder


  1. In a skillet over medium heat, add all the ingredients, except for turmeric.

  2. Toast until aromatic.

  3. Remove from heat and transfer into a spice grinder.

  4. Blitz until powder forms.

  5. Transfer into an airtight container.

  6. Add in turmeric.

  7. Mix until well combined. Mix, mix, mix.

  8. Store in a cool and dry place until ready to use.

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