Serves Makes about 1 ½ tablespoons, enough for one recipe
Ajwain seed is mostly found in Indian cooking. It has a pungent thyme/cumin fragrance. If you can’t find ajwain seed I recommend substituting cumin seed.
Cardamom seeds are very expensive to buy. I purchase the whole pods and crack them open to remove the seeds. You’ll need 20-25 green pods. Crush with the flat side of a chef’s knife, or break up in a mortar and pestle.
The spice will keep, stored in a cool, dry place, indefinitely. You may want to double or triple the recipe though, because I guarantee you will want to make the recipe again!
1 tsp. whole cloves
1 tsp. anise seeds
1 tsp. ajwain seeds (can substitute cumin seed)
1 tsp. cardamom seeds
1 tsp. ground ginger
Mix all the above ingredients (except the ground ginger) together in a small sauté pan and toast over medium flame on the stove until the spices are fragrant and turning brown.
Grind the toasted spices with a mortar and pestle until it is one consistent powder. Pick out any bits of clove stems that you can visibly see. Add ground ginger to taste, mix and blend together thoroughly.
Notes and Instructions
Recipe adapted from : http://ethnicfoodsrus.com/around-the-world-recipes/african-cuisine/togolese-cuisine/
Photo credit: Linda McElroy