This spice is very essence of Arabian cooking and is a mixture of spices first roasted then pounded together. Once the bezar has been prepared, it can be kept in an airtight container and will remain fresh for up to 10 months.

1 cup cumin seeds (whole)
1 cup fennel seeds (whole)
1 cup cinnamon sticks
1 cup coriander seeds (whole)
1/2 cup pepper corns (whole)
1/4 cup dried red chillies (whole)
1/2 cup turmeric powder

Put cumin, fennel, cinnamon, coriander, pepper corns and dried chillies into a frying pan and roast over a low heat, stirring continuously, until the spices turn golden. Remove from heat, grind in a blender and keep in an air tight container. Use as advised in the recipes.

From the book "The Complete United Arab Emirates Cookbook"
by Celia Ann Brock- Al Ansari
Copyright © 1994 by Celia Ann Brock-Al Ansari