spice for zigne
Whole Spices
1tbs coriander seeds
2tbs fenugreek seeds
½ tsp black peppercorns
6 cardamom pods
4 whole cloves
½ tsp Allspice whole or ¼ tsp ground
1tsp dried garlic flakes
1tsp ajwain seeds
Ground Spices
Paprika (half sweet/half smoked) . 6Tbs
Cayenne Pepper . 6Tbs
Birds eye chilli . 1tbs (none if you prefer it milder)
Nutmeg . ginger . cinnamon - 1/2tsp of each
Ground turmeric . 1/4tsp
Dry roast the Whole Spices for 4 minutes
Grind them and the garlic flakes together in a grinder till fine
Stir together with the Ground Spices
You can double up on the quantities, then bottle and store it in a dry place for up to 6 months
Bebere is used in the Zigne recipe to give it its unique flavour, however its also delicious used as a rub on seared tuna or steaks
If the ajwain seed is not available, use equal parts of cumin and thyme, or mild oregano, which imparts a similar flavour
