Kabsa Seasoning is a traditional Saudi recipe for a classic spice blend that's traditionally used to flavour the national dish of kabsa. The full recipe is presented here and I hope you enjoy this classic Saudi version of: Kabsa Seasoning.
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The 'black stone flower' called for in this recipe is actually a dried lichen, Parmotrema perlatum. It's most commonly used in South Indian cooking as a spice (where its known as kalpasi), but crops up in the traditional version of this spice blend, too.
Ingredients:
3 tbsp Coriander seeds
1 1/4 tbsp Cumin seeds
1 tbsp Black peppercorns
1 tbsp Fennel seeds
1 tsp whole Cloves
2 x 5cm Cinnamon sticks
4 Black Cardamom pods
4 Green Cardamom pods
2 loomi (dried Black Limes)
1 tbsp Black stone flower (Shaiba leaves / Dagad phool / Kalpasi )
3/4 tsp ground White pepper
1 tsp Paprika or Mild chilli powder
1/4 tsp ground Ginger
1/4 tsp ground Turmeric powder
Method:
Place a medium-sized non-stick pan over medium heat. Once hot add the coriander seeds, cumin seeds, black peppercorns, fennel seeds, cloves, cinnamon sticks, cardamom pods, black stone flower and black limes (broken into pieces). Stir and toast for about 3 minutes, until aromatic (take care the spices do not burn or your blend will be bitter).
Turn out onto a plate and allow to cool before grinding in a spice grinder. Once ground allow to cool for a couple of minutes, then add in all the remaining ingredients and grind to blend with the other spices.
Again, allow the spice blend to cool then store in an air-tight jar in a cool, dark place. The spice blend should keep good for up to 3 months.
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