This fragrant Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — roasted vegetables, soft-boiled eggs, or a simple drizzle of olive oil for dipping. Every ingredient here is whole, unprocessed, and naturally free from the sugars, yeasts, and additives that people following an anti-candida approach work hard to avoid. Toasting the hazelnuts, coriander, cumin, and sesame seeds separately coaxes out deep, nutty complexity that makes this blend taste far more involved than it actually is. The key is restraint in the food processor — short pulses keep the texture coarse and sandy rather than turning it into a paste, which means you get satisfying crunch in every pinch. Flaky sea salt and optional dried thyme round out the flavor without introducing anything off-limits. A batch keeps for up to two weeks at room temperature or a full month in the fridge, so you can make it once and reach for it all week long when you need something bold and satisfying to liven up clean, simple meals.
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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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