Kabsa Spice Mix

A versatile, homemade blend of spices. The Authentic Kabsa Spice Mix to make the Arabian fragrant Rice, Kabsa.

Kabsa Spice Mix

® This is a RAS signature Recipe©

♦Prep time:5min ♦Cook time:5min ♦Yield:3/4 cup spice mix (enough for sever large pots of KABSA).

The Recipe Intro↓ has a lot more information about Kabsa and has links to a variety of Kabsa recipes. It also contains a basic guide on how to use this Kabsa Spice Mix to make Kabsa and also other dishes, that you can make with it in a series of recipes called the ‘fi Har’ Series. It also contains the link to the simplified, quick version of INSTANT Kabsa Spice (for one or two uses) Mix

Check it out or scroll down for the Recipe and Video⇓. 

EAT AND TELL!!! Let us know if you tried– Kabsa Spice Mix

Kabsa Spice Mix

Author: Shana Shameer Cuisine: Middle East (Gulf cuisine), Saudi Arabian Cuisine

Difficulty: Beginner Prep Time 5 mins Cook Time 5 mins Total Time 10 mins

Servings: 1

Description

This Kabsa Spice Mix is a signature, authentic blend designed to give Arabian rice dishes their characteristic "smoky and earthy" soul. Specifically tailored for Kabsa, Mandi, and Majboos, featuring a unique balance of warm spices and the essential addition of dried black lime. We capture the essence of Saudi Arabian traditions, where the spices must be robust enough to perfume the meat while remaining delicate enough to infuse the rice without overpowering it. This homemade mix is the fundamental difference between a meal that tastes like "curry" and a meal that tastes like an authentic Khaliji (Gulf) feast.

Ingredients:

Servings

• 3 Tbsp Coriander seeds (10 gms)
• 1 ¹⁄₄ Tbsp Cumin seeds (5 gms)
• 1 Tbsp Black peppercorns (5 gm)
• 1 Tbsp Fennel seeds (5 gm)
• 1 tsp Cloves (2 gms)
• 2 two-inch quills Cinnamon (6 gms)
• 4 pods Black Cardamom
• 4 pods Cardamom Green
• 2 Black Lime (dried)
• ¹⁄₂ tsp White pepper powder
• 1 tsp Paprika or Mild chilli powder
• 1 Tbsp Black stone flower (Shaiba leaves / Dagad phool / Kalpasi)
• ¹⁄₄ tsp ground Ginger
• ¹⁄₄ tsp Turmeric powder

Instructions

Video ON

1. Measure and add the ingredients from Coriander seeds to White pepper to a non-stick pan.
2. Toast these spices while stirring on medium heat for3-4 minutes. Make sure there is no darkening of the spices. It should be very fragrant between 3 and 4 minutes. 
3. Add to a dry spice grinder. Add the remaining ingredients (paprika, stone flower, ground ginger and turmeric powder) to this mix while still hot. These spices are not toasted as it tends to change the aroma of the spice mix. However, they should be added to the other toasted spices while they are still hot, to help release the natural aroma better.
4. Grind to a fine powder. Allow Kabsa Spice Mix to cool and store in a small glass jar.

Note

• This makes roughly 3/4 cup of the spice mix. Make a small quantity first. Most likely next time you will want to make more. It is so useful.
• For a more exotic blend of Kabsa spice, add some saffron before grinding.
• Although black lime is essential in authentic Kabsa Spice preparation if you don't have it a substitute would be dried pomegranate seeds or powder. Or else you may omit it. The spice mix will lack that punch of sour, bitter and smoke provided by the dried black lime but it will still be good.
• Check our recipes that make use of this spice mix (other than Kabsa)  in the 'fi Har' Series.
• The recipe Intro page contains a basic guide on how to use this Kabsa Spice Mix to make Kabsa.
• Key Ingredients: Mixed Whole Spices

Keywords: Kabsa Spice Mix, Baharat Recipe, Recipes are Simple, Arabian Spice Blend, Homemade Kabsa Powder, Saudi Arabian Rice Spices, Loomi Spice Mix, RAS Signature Spices.