Recipes for "spice blends"

Heat a medium skillet over medium-low heat. Add the hazelnuts, almonds, and pistachios and toast them until they are lightly browned and fragrant, stirring continuously, 2 to 3 minutes. Transfer the nuts into the bowl of a food processor.

To the same skillet over medium-low heat, add the fennel, coriander, and cumin seeds. Toast, stirring continuously for 1 minute, until the spices begin to perfume. Turn the heat off and let the spices cool down. Transfer the spices into the food processor.

Add the sesame seeds, cayenne pepper, and salt into the food processor. Grind until the spices look like coarse sand. Some nuts can be left as 1/8- to 1/4-inch chunks.

Simply Recipes / Prerna Singh

Simply Recipes / Prerna Singh

Make sure the Dukkah has fully cooled down. Transfer it into an airtight container and store it in a dry pantry for up to three weeks.

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Gather all ingredients.

Place ground chiles, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, allspice, cloves, and nutmeg. Gently whisk together until thoroughly mixed.

Store in an airtight container, preferably glass.