Name: Homemade Kabsa Spice Mix
Prep time: 5 min
Total time: 5 min
Ingredients: 4½ tsp ground allspice; 1 tbsp ground black pepper; 4½ tsp cardamom; 1 tbsp ground cinnamon; 1½ tsp ground cloves; 1 tbsp ground coriander; 1 tbsp fennel seeds; 1½ tsp ground ginger; 1 tsp lime zest (or orange zest); 1 tbsp ground turmeric

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Spice up your dishes with this homemade kabsa spice mix! Only 10 ingredients and easy to make. Perfect for Middle Eastern and Arabian cuisine.

HOMEMADE KABSA SPICE MIX RECIPE

Are you tired of dull and uninspiring dishes? Elevate your meals with homemade kabsa spice mix! With just 10 ingredients, you can create a burst of exotic flavors that will add excitement to your rice, meats, and stews. This Middle Eastern and Arabian spice blend is perfect for adding an irresistible twist to your cooking, and making your own seasoning mix allows you to control the flavor and spice level of your dishes. So, grab those spices and let’s start cooking!

WHAT IS KABSA?

This recipe is for a homemade kabsa spice mix, which is a blend of aromatic spices that are commonly used in Middle Eastern and Arabian cuisine. Kabsa spice mix is used to season and flavor many traditional dishes like rice, meats, and stews.

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WHAT DOES THIS KABSA SEASONING TASTE LIKE?

When prepared, this homemade kabsa spice mix adds a bold and complex flavor to your dishes. It has a warm and slightly sweet taste with a hint of citrusy notes. The blend of spices creates a balance of flavors that will give your dish a unique and delicious taste.

REALTED: Homemade Harissa Spice Blend

HOMEMADE KABSA SPICE MIX INGREDIENTS

The ingredients needed to make this homemade kabsa spice mix are:

4½ tsp allspice
1 tbsp pepper
4½ tsp cardamom

1 tbsp cinnamon
1½ tsp cloves, ground
1 tbsp coriander

1 tbsp fennel
1½ tsp ginger
1 tsp lime or orange zest

1 tbsp turmeric

HOW TO MAKE THIS KABSA SPICE MIX RECIPE

Making homemade kabsa spice mix is easy, and it only takes a few minutes to prepare. Here are the steps:

In a small bowl, add all the spices and mix them together until well combined.

Add the lime or orange zest and mix it with the spice blend.
Store the kabsa spice mix in an airtight container in a cool, dry place for up to six months.

CAN YOU MAKE KABSA SEASONING AHEAD OF TIME?

Yes, you can make this recipe ahead of time. You can prepare a larger batch of the kabsa spice mix and store it in an airtight container. This way, you will always have it on hand when you need it.

CAN YOU FREEZE KABSA SPICES?

Yes, you can freeze this recipe. If you want to make a larger batch of the kabsa spice mix, you can freeze it in an airtight container or a freezer bag for up to six months. Just make sure to thaw it completely before using it.

WHAT TO SERVE USING KABSA SEASONING?

You can use this homemade kabsa spice mix to season and flavor many Middle Eastern and Arabian dishes. It is commonly used to make kabsa rice, lamb or chicken stew, or to marinate and grill meat. You can also use it to add a unique and delicious flavor to soups and vegetables.

WHAT KITCHEN TOOLS DO I NEED TO MAKE KABSA SPICE MIXES?

An airtight container for storage

Homemade Kabsa Spice Mix

Spice up your dishes with this homemade kabsa spice mix! Only 10 ingredients and easy to make. Perfect for Middle Eastern and Arabian cuisine.

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Prep Time: 5

Total Time: 5

Course: Seasoning

Cuisine: Middle Eastern

Keyword: allspice, Arabian cuisine, cardamom, cinnamon, cloves, coriander, fennel, Flavoring, ginger, homemade kabsa spice mix, Middle Eastern cuisine, recipe, Seasoning, spice blend, turmeric

Author: House Hunk

Equipment

Airtight, Sealable Jar

Ingredients

4½ tsp ground allspice
1 tbsp ground black pepper

4½ tsp cardamom
1 tbsp ground cinnamon
1½ tsp ground cloves

1 tbsp ground coriander
1 tbsp fennel seeds
1½ tsp ground ginger

1 tsp lime zest or orange zest
1 tbsp ground turmeric

Instructions

In a small bowl, add all the spices and mix them together until well combined.

Add the lime or orange zest and mix it with the spice blend.
Store the kabsa spice mix in an airtight container in a cool, dry place for up to six months.

Tried this recipe? Did you love it?Mention @HouseHunk or tag #househunk!