Xawaash

This is a Somali spice mix used in a ton of different dishes.

2 cinnamon sticks
2 TBSP black peppercorns
1/2 cup whole cumin seed
1/2 cup whole corriander seeds
8 cardamom pods
1 teaspoon whole cloves
2 tsp ground turmeric

Break the cinnamon stick up into a few smaller pieces with your hands. Place all ingredients except turmeric in a medium dry frying pan on medium heat.

Lightly toast spices, stirring constantly, as they become highly aromatic and start to turn a tad darker color (but not burned). When finished, transfer to an electric spice or coffee grinder and grind into a powder. Add turmeric, and store in a cool, dark place with an airtight lid.