Pilau Masala (Zanzibar/East Africa)

Pilau Masala (Zanzibar/East Africa)

Pilau Masala (Zanzibar/East Africa)

£7.99

Zanzibar’s warming pilau spice: cumin, pepper, clove, cardamom, and cinnamon.

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SKU: FP-06-PILAU Category: Tags: , , , ,

Description

Toasted and ground cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon, stirred into onions at the start of cooking pilau rice. Featured in Episode 6. Dry blend, shelf-stable. No exact ratios given in the source; test-cook to lock in your own before scaling for retail.

Pilau Masala — Zanzibar’s warming rice spice.

  • 2 tbsp cumin seeds
  • 1 tbsp green cardamom seeds (from about 15 pods)
  • 1 tbsp black peppercorns
  • 2 tsp cloves
  • 1 x 5cm cinnamon stick (or 2 tsp ground)

Toast the whole spices in a dry pan until fragrant, then grind. Use 1–1½ tbsp per pot of pilau, stirred into the onions before the rice goes in.

The historical source gives the ingredients, not exact ratios — these are traditional proportions as a starting point. Adjust to taste.

Blend video coming soon.

Pilau Rice

  1. Fry sliced onions down until deep golden.
  2. Stir the toasted masala straight into the onions and let it bloom.
  3. Add rice, coat it in the spiced onions, then add stock and cook through — every grain carries the spice.

The same profile builds Zanzibar biryani and kuku paka, East Africa’s coconut chicken curry.

Cooking video coming soon.

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