SOMALIA
A slightly more complex mix than that for Yemeni mandi, this is used in Somali stews and soups.
MAKES ABOUT 1¼ CUPS (125 G)
½ cup (50 g) cumin seeds
½ cup (25 g) coriander seeds
2 tablespoons black peppercorns
1 tablespoon broken-up cinnamon bark
1 tablespoon green cardamom pods
1 teaspoon cloves
2 tablespoons ground turmeric
Toast the whole spices in a large skillet over medium heat, stirring constantly, until fragrant. Let cool, then transfer to a food processor or spice grinder and process until finely ground. Transfer to a large bowl and add the ground turmeric. Mix well. Store airtight in a glass jar and keep it in a cool dark place for up to one year, possibly longer.