For your spice rack: Mandy spice mix
17 Oct 2014

For your spice rack: Mandy spice mix

17 Oct 2014

Am trying out Chef Ammar’s Lamb Mandy with Rice tonight, but I didn’t buy his Mandy Spice Mix when I got his Bukhari and Kabsah spice mixes the other day, so I had to make my own.  I found a few seemingly highly rated recipes online, and scaled it up to make 1 cup, with a few tweaks here and there.

Can’t wait to start cooking!

Mandy Spice Mix

Makes 1 cup


  • 6 tablespoons green cardamom pods (buah pelaga)2014-10-17 12.24.20
  • 6 tablespoons cloves (cengkih)
  • 6 teaspoons black peppercorns
  • 12 bay leaves
  • 4 1/2 teaspoons ground nutmeg
  • 3 teaspoons galangal (lengkuas) powder OR ginger powder


In a skillet, toast the spices over medium heat until fragrant, taking care not to let the spices burn, 3 to 5 minutes.  Remove from heat.

2014-10-17 12.36.56In a grinder, finely grind the toasted spices together with the bay leaves.  Sift the ground spices with a sieve.  2014-10-17 12.47.39If there is a lot of coarse residue, re-toast in the skillet, and grind.  You will end up with a finely ground spice mix with no coarse leftovers if all the spices are well toasted.

Add the ground nutmeg and galangal powder, and stir to blend.

Store in a small airtight jar.

2014-10-17 12.58.07

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