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Nice and spicy

Calories per serving:24
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Recipe author:JuliaBalbilla
First published:24th October 2012

A fiery spice mixture originating from the Arabian/African areas around Eritrea, Ethiopia and Somalia.

It is used as a rub for meats, seasoning for meat and lentil stews or just as a condiment. As with all spice mixes, this is just one variant of many.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Roughly crush the chillies and dry fry for 3 minutes
  2. Add the remaining whole spices and dry fry for a further 5 minutes
  3. Allow to cool
  4. Grind to a fine powder in a coffee grinder or mortar and pestle
  5. Store in an airtight container for up to 3 months


Serves 10 - Makes 1 jar

Chef's notes

If you cannot obtain ajowan, use caraway seeds or dried thyme instead.

I have seen versions of this recipe that use long pepper, which can be difficult to obtain in Europe. Use normal black pepper instead.

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