Cape Malay Breyani Spice
(Aromatic, layered, slightly sweet & fragrant)
Cape Malay breyani is known for its warm fragrance, subtle sweetness and gentle heat — more perfume than punch.
✨ Ingredients
2 tbsp coriander seeds
1½ tbsp cumin seeds
1 tbsp fennel seeds
4 cinnamon sticks
6 green cardamom pods
4 cloves
2 star anise
1 tsp whole black peppercorns
1 tsp turmeric powder
1 tsp paprika
½ tsp ground ginger
½ tsp ground nutmeg
🌸 Optional (Traditional Cape Touch)
½ tsp rose water powder OR dried rose petals (very finely crushed)
½ tsp sugar (for that slight Cape Malay sweetness)
🥣 Method
Dry roast all whole spices in a pan on low heat until fragrant.
Allow to cool completely.
Grind into a fine powder.
Stir in turmeric, paprika, ginger, nutmeg (and optional ingredients).
Store in an airtight jar.
This blend is beautiful with saffron rice, fried onions and boiled eggs layered inside.
Durban Breyani Spice
(Bold, hotter, deeper, chilli-forward)
Durban breyani is richer, spicier and more robust. It has that unmistakable heat and depth.
✨ Ingredients
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp black mustard seeds
1 tbsp fennel seeds
6 dried red chillies (adjust to heat preference)
2 tbsp Kashmiri chilli powder
1 tbsp turmeric powder
1 tbsp garam masala
4 cinnamon sticks
6 green cardamom pods
6 cloves
1 tsp black peppercorns
1 tsp fenugreek seeds (methi)
🥣 Method
Dry roast whole spices (including dried chillies).
Cool completely.
Grind to a fine powder.
Mix in turmeric, chilli powder and garam masala.
Store airtight.
Durban style traditionally includes:
Marinated meat
Fried potatoes
Strong masala base
Layered rice with masala
Fresh dhania & mint
Boiled Lentils
Coming Soon.....
