The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Xawaash Spice Blend
Xawaash Spice Blend
{Serving suggestion only*}
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Elevate your cooking with this authentic Xawaash spice blend, a cornerstone of Somali cuisine. Fragrant toasted cumin and coriander seeds form the base, while cardamom, cloves, and cinnamon add complexity. The finishing touch of golden turmeric brings warmth and color to this versatile mixture. Use it to transform ordinary meat dishes, stews, and soups into aromatic culinary adventures. Making your own blend ensures maximum freshness and flavor intensity that store-bought versions simply can't match. - Claude
No Jump Zone
Ingredients
One 2-inch piece cinnamon stick
½ cup cumin seeds
½ cup coriander seeds
2 tablespoons black peppercorns
6 cardamom pods
1 teaspoon whole cloves
2 tablespoons ground turmeric
Directions
Place the cinnamon stick in a small zip-top plastic bag, seal it, and bang it a couple of times with a rolling pin, skillet, or mallet (anything firm and heavy) to break it into small pieces.
Place the cinnamon pieces, cumin, coriander, peppercorns, cardamom, and cloves in a small heavy skillet set over medium heat.
Cook, stirring constantly, until the smell is very aromatic and the spices are lightly toasted, about 2 minutes.
Let cool.
Transfer the mixture to a clean coffee grinder and grind into a fine powder (or use a mortar and pestle and some elbow grease).
Transfer the ground spices to a fine-mesh sieve set over a bowl and sift.
Regrind whatever large pieces remain in the sieve and add them to the bowl with the ground spices.
Add the turmeric.
Whisk well to combine and transfer the mixture to an airtight jar.
Store in a cool, dark place for up to 6 months.
Servings\Yield
Makes about 1¼ cups
Nutrition Facts
Nutrition Per Serving (1 tablespoon) - Calories: 20; Total Fat: 1g (Saturated Fat: 0g); Cholesterol: 0mg; Sodium: 2mg; Total Carbohydrates: 3g (Dietary Fiber: 2g, Sugars: 0g); Protein: 1g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Xawaash is a popular spice blend used in Somali cuisine, derived from the Arabic word "Hawa'ij" (حوائج) which translates to "essentials" or "requirements". It's a savory and aromatic mix used to flavor various dishes like meats, stews, and soups, and can be found in some variations of Somali tea and coffee. The exact composition of Xawaash can vary regionally, but commonly includes spices like cumin, coriander, cardamom, turmeric, and black peppercorns.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: spice, blend, somali, xawaash, cumin, coriander
🗂️ Categories: 🍶 Dips & Seasonings, 🌎 World Food
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Xawaash Spice Blend was added on April 24, 2025 and last updated on June 22, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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