Wajos Dukkah Dip Spice Blend. Almonds, sesame, coriander, cumin and spearmint, nutty and oriental – the spice blend for bread in oil, couscous, and lamb.

Wajos Dukkah Dip Spice Blend is a seasoning mix made of almonds, sesame seeds, salt, coriander, pepper, cumin, paprika, chili, 2.5 percent spearmint, black cumin, and olive oil, 90 g, from Dohr on the Moselle. Not a curry powder, not a chili blend, not a pre-made dip, but a nut-spice blend based on the Egyptian tradition, intended for dipping. Vegan, contains almonds and sesame.

Dukkah Dip Spice Blend by Wajos solves the appetizer problem on evenings when guests arrive and no one has had time to prepare a starter. A small bowl of olive oil, a small bowl of Dukkah, a flatbread: bread into the oil, then into the blend, done. That is how Dukkah is eaten in Egypt, and that is how it works at our kitchen table. The almonds and sesame stick to the oil, coriander and cumin provide the seasoning, the mint keeps everything fresh. After ten minutes, the bowl is empty, and no one noticed that the stove stayed cold.

Nutty, spicy, with mint – Dukkah is both a spice and a snack

Almonds and sesame form the body of the blend, along with coriander and cumin, which smell like North Africa, black cumin with its slightly bitter note, and chili, which provides only a gentle warmth. The 2.5 percent spearmint is what distinguishes it from other Dukkahs – fresh, almost like a hint of tea in the background. Two honest facts: salt is the third ingredient, 15.5 grams per 100 grams, so no extra salting is required. And with almost 30 percent fat from almonds, sesame, and olive oil, the blend is more of a nut mix than a seasoning. It is not suitable for those expecting a hot oriental spice – for that, the Piri Piri Rub is a better choice.

For dipping, over couscous, on chicken and lamb, as a crust

The classic: bread, olive oil, Dukkah – best with EVOO Extra Virgin Olive Oil, as the oil provides half the flavor here. Sprinkled over couscous, bulgur, or rice, the blend replaces salt and seasoning in one go. You can roll chicken breast and lamb fillet in it before frying, or sprinkle it on top after plating so the almonds remain crunchy. A spoonful belongs on hummus, roasted cauliflower, carrots, and soft-boiled eggs; sprinkled over a finished stew, it replaces the topping. Dukkah is not suitable for cooking into dishes – the nuts become soft and the mint disappears. Always add it at the very end.

Our tip: Oven-roasted pumpkin with yogurt, topped with Dukkah and a few drops of Lemon Olive Oil – the dinner that we find goes over best as a meatless dish in autumn.

Egyptian idea, blended in Dohr on the Moselle

Dukkah originates from Egypt; the blend comes from Wajos in Dohr near Cochem on the Moselle. The family-run business produces most of its approximately 900 items itself, including the spice blends, and tests them in its own laboratory. The name stands for Walter Josef Oster, founder of a wine-growing family in Ediger-Eller with 15 generations of viticulture; Peter Oster and Ulf Schwichtenberg turned his liqueur manufactory into today's brand with over 80 employees.

The blend for hosts in a hurry and for everyone who cooks oriental cuisine

Dukkah is the tin for people who like to have guests but dislike cooking starters – and for everyone who has couscous, hummus, and lamb on the table more often than schnitzel. As a gift, it belongs next to a good olive oil; if you want to travel from Egypt further to India, you will find the next blend in the Tandoori Blend; all spices can be found on our Wajos page. Store in a dry place, away from light; 90 grams are enough for many bowls. It is not suitable for those with nut or sesame allergies, or for those who find mint in savory dishes unusual.

Almonds, sesame, cumin, and mint – the Egyptian spice blend from the Moselle that turns bread and oil into an appetizer.