This Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — crusty bread dipped in olive oil, roasted vegetables, grilled fish, even a soft-boiled egg. Every core ingredient here pulls serious anti-inflammatory weight: hazelnuts deliver vitamin E and healthy fats, sesame seeds bring lignans and minerals, and coriander, cumin, and black pepper are loaded with compounds that researchers keep circling back to for their inflammation-fighting properties. The whole thing comes together through careful dry-toasting, which coaxes out deep, nutty aroma without adding any refined oils or inflammatory fillers. That coarse, sandy texture — achieved by pulsing rather than blending — is exactly what you want, giving you bursts of flavor and crunch rather than a uniform paste. It keeps beautifully in a jar, so one batch carries you through weeks of effortless, feel-good eating. If you've been looking for a way to make whole-food ingredients feel genuinely exciting rather than virtuous and boring, this is it.
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Spread the hazelnuts on a dry baking sheet and toast in a 350°F (175°C) oven for 10–12 minutes, until the skins are cracked and the nuts are deep golden beneath the skin.
Transfer the hot hazelnuts to a clean kitchen towel, fold the towel over them, and rub vigorously for about 1 minute to remove as much of the papery skin as possible. Let the nuts cool for 5 minutes.
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