Adding more culinary herbs and spices to your meals every day is the absolute easiest way to get more nutritive and medicinal plants into your life. And when you can combine all their health benefits in a single spice jar and sprinkle it on everything, even easier! This stinging nettle and hazelnut dukkah spice is an herbal twist on an Egyptian classic that deserves a spot right next to your everything bagel seasoning.
Plus, I threw some dried calendula petals in for added health benefit. Blend and then sprinkle on everything. That’s right, sprinkle this nettle and hazelnut dukkah spice blend on everything.
HERE YOU’LL FIND:
The Important Work of Condiments
What is Dukkah?
About The Ingredients
The Health Benefits of Stinging Nettle
The Health Benefits of Calendula
How to Make Nettle & Hazelnut Dukkah Spice
Dukkah FAQs
Stinging Nettle Dukkah Recipe
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The Essential Work of Condiments
Oh, the casual condiment. A lil’ dash or dollop, smear or slather can add just the pizzaz needed to make any dish, as they say, yummm. Unassuming and oftentimes abandoned, condiments, at least one for each occasion and cuisine, all lined up and ready for duty, fill the shelves of our pantries and refrigerator doors.
When is the last time you took roll call for your condiments?
I guarantee that I could return to my parents’ house, open their fridge and find condiments from 2010 in there. If I was a betting sort of lady, I’d put money on it. But there is no salad dressing on earth that should last 10 years and if there is, I can guarantee you it’s made of ingredients that were never meant to be eaten.
I must confess, however.
My go-to, tried-and-true condiments are kinda boring. There is nothing that a lil’ drizzle of a bold and fragrant olive oil with a blanketing of nutritional yeast can’t turn into pure heaven-in-your-mouth.
But since they often make a dish, adding in as much goodness as you can to your condiments is a brilliant way to reap the nutrition and health benefits of plants with a simple sprinkle. This stinging nettle and hazelnut duukah spice blend is one you need to add the front of those pantry shelves.
What is Dukkah Spice?
Dukkah (also spelled dukka or duqqa) is a traditional Egyptian mix of nuts, seeds, and spices that is commonly used as a dip with olive oil and toasty bread, a thick drizzle over roasted veggies, and as a dry rub for meats and fish.
The word dukkah is derived from the Arabic word meaning “to pound,” referring to the method of making this blend. You simply combine all the ingredients and pound them, as you might in a mortar and pestle, into something not quite a powder, but not quite a paste either.
Like chai in India, the particular ingredients used in dukkah spice can vary from family to family. Although, the most traditional base seems most often made with hazelnut, sesame, cumin, and coriander. To this base, a whole slew of other herbs, spices, nuts, and seeds can be used to customize to your liking and to your pantry contents on hand.
About The Ingredients In This Recipe
This dukkah spice is chock full of goodness for your whole body. You can rest assured that with each bite, you’re doing yourself a big favor. In addition to the vitamins, minerals, and healthy fats in this recipe, there’s also a potent blend of anti-inflammatory and antioxidant plant medicines.
I’ve added dried calendula petals for their flair and function. Not only do they add a sunny little pop of sunshine to a sea of greens and browns, but they are also anti-inflammatory and immune-boosting. Plus, if and when you have the opportunity to add edible flowers to your plate, do not pass it up!
With almonds (or hazelnuts), pumpkin seeds, and a touch of nutritional yeast, this blend is warm and toasty, nutty and crunchy, bright and rich, and makes a dang good addition to any meal.
| Ingredient | Benefits to You! |
| Nuts & Seeds | healthy fats, protein |
| Coriander Seed | antibacterial, anti-fungal, anti-inflammatory, antioxidant, carminative, nervine |
| Cumin Seed | antibacterial, carminative, emmenagogue, galactagogue, nervine |
| Parsley Leaf | anti-inflammatory, antioxidant, diuretic, emmenagogue, tonic, nutritive (vitamin C, E, & K, folate, iron) |
| Black Pepper | antibacterial, anti-inflammatory, antioxidant, carminative, circulatory stimulant |
| Nutritional Yeast | complete protein, significant source of B vitamins |
The Health Benefits of Stinging Nettle
Stinging nettle (Urtica dioica) is, by far, one of my most favorite green herbs to pop up in springtime. It’s the perfect cure to the wintertime blues and its potent medicinal and nutritional content helps us better transition from one season to the next.
This recipe, because it uses dried nettle leaf, can be made any time of the year. In winter, it just might help you keep on keeping on until spring arrives.
Some of the amazing health benefits of stinging nettle include:
- Nutritive Tonic – Stinging nettle contains protein and is very high in minerals such as calcium, magnesium, and potassium. In fact, it’s so nutritious that it’s often referred to as nature’s vitamin.
- Alkalinizing Agent – Nettle can help to manage our body’s pH and counteract the negative health effects associated with having a high body pH such as fatigue, weight gain, yeast overgrowth, and reduced immunity.
- Antioxidant – Antioxidant herbs help to prevent oxidative stress to our cells that may be caused by environmental factors, poor quality food, certain medications, smoking, alcohol abuse, or any number of the physical, mental, or emotional stressors we face. Oxidative stress is often the cause of premature aging and many inflammatory diseases.
- Anti-Inflammatory – Anti-inflammatory herbs help to moderate the inflammatory process as a healthy and beneficial reaction to infection or any number of deeper systemic issues. They work to restore health to an area, not to suppress inflammation.
- Diuretic – Diuretic herbs help the body get rid of excess sodium by increasing the amount of fluid we’re getting rid of through urine, which may be helpful in treating things like high blood pressure.
- Urinary Tract Tonic – Tonic herbs are nourishing to a particular organ and body system so that they can better perform their specific functions.
The Health Benefits of Calendula
And calendula (Calendula officinalis) may seem like such a sweet and unassuming little flower, but it also happens to be a wonderful plant medicine. In fact, calendula is one of my most favorite immune-boosting herbs! I love adding calendula flowers as a secret ingredient in super medicinal homemade veggie broths.
Aside from it’s immune-boosting benefits, some of the other health benefits of calendula include:
- Anti-Inflammatory
- Anti-Fungal
- Demulcent – The demulcent properties of calendula are very protective of the mucosal lining of the entire digestive system.
- Vulnerary – As a gentle, but incredibly powerful antiseptic, calendula shines as a topical treatment in wound healing.
How to Make Stinging Nettle & Hazelnut Dukkah Spice
This recipe was adapted from herbalist Rosalee de la Forêt’s Nettle Leaf Dukkah recipe published in her book, Alchemy of Herbs.
Here’s a quick rundown of what you’ll need and the basic method for this recipe. For your convenience, I’ve linked to recommended products and equipment.
You can find the full, detailed recipe at the end of this post. And if you’re itching to get there already, go ahead and skip to the full recipe!
Equipment You’ll Need:
- Measuring Cups & Spoons
- Cast-Iron Skillet or a Frying Pan
- Wooden Spatula or Heat-Safe Spatula
- Food Processor
- Pint-Sized Glass Jar (with a tight-fitting lid)
Ingredients:
- Hazelnuts or Almonds
- Raw Pumpkin Seeds
- Cumin Seeds, whole
- Coriander Seeds, whole
- Sesame Seeds, black or white
- Stinging Nettle Leaf, dried
- Parsley, dried
- Calendula petals, dried
- Sea Salt
- Black Pepper, ground
- Optional: Nutritional Yeast
Method:
- Toast the nuts and seeds. I find the easiest way to toast nuts and seeds is over low heat in a cast-iron skillet on the stovetop. Since the nuts, whether you use hazelnuts or almonds, are much bigger than the seeds, I suggest toasting these separately. Stir frequently with a wooden spoon or spatula until golden and fragrant (~2-4 minutes).
- Pulse all ingredients together in a food processor. Combine toasted nuts and seeds together with the remaining ingredients into a food processsor. Pulse until uniformly ground.
- Let dukkah spice blend cool completely before storing. Spread the spice blend out onto a plate or sheet pan and let cool completely before storing in a glass jar with a tight-fitting lid.
Check out These Other Stinging Nettle Recipes
Stinging Nettle Cake
Creamy Stinging Nettle Soup
Gluten-Free Sea Salt & Cracked Pepper Stinging Nettle Crackers
Dukkah FAQs
Where can I find dried stinging nettles?
If you’re lucky enough to live where stinging nettles grow wild, it’s incredibly easy to harvest and dry your own. However, I know not everyone has the time or luxury.
Luckily, it’s pretty easy to find dried stinging nettles from many reputable online herb suppliers. My go-to online retailer for all my culinary and medicinal herbs is Mountain Rose Herbs. The consistency, quality, and commitment to ethical growing and harvesting shines bright above many others.
I’ve purchased many herbs online over the years and I’ve received a lot of low quality products, like flowers full of seeds or herbs that have lost all their color. Mountain Rose Herbs has always provided a high-quality product.
What do you use dukkah for?
Like I said, sprinkle it on everything! 😉 Here are 10 ways to use your dukkah spice:
- Sprinkle on avocado toast. You’ll never eat avocado toast without it again.
- Make a dip for fresh bread. Mix together with a bit of organic olive oil and dip a fresh, crusty bread into it.
- Add it to air-frying batter! Make a batter with some gluten-free flour, non-diary milk, and duukah spice to dip onion rings, cauliflower bites, eggplant or zucchini fries, or even cubes of tofu into. Air-fry to a crispy perfection and dip into your favorite sauce.
- Sprinkle it over roasted veggies.
- Top your hummus with it for a nice and flavorful crunch.
- Garnish your soups and stews. Dukkah adds a nice crunch to creamy soups like this vegan and gluten-free Stinging Nettle Soup. Or try it on a pureed pumpkin or squash soup.
- Sprinkle it into your salads. It’ll up the protein and nutritional value of your salads, plus every salad needs something crunchy.
- Toss it with your pasta. Sometimes a little pasta tossed in olive oil and dukkah spice is all your need. Add roasted veggies if you’re feeling it.
- Spice up your eggs. Whether scrambled, fried, or hard-boiled, dukkah adds a complimentary touch to eggs. It also makes for a unique garnish on deviled eggs.
- Make the best tomato sandwich. Toasted sourdough drizzled with olive oil, plump and juicy slices of garden-fresh organic tomatoes, a drizzle of tahini, and a generous sprinkle of dukkah… trust me on this one. My mouth is watering just writing about it.
Is dukkah the same as za’atar?
No, dukkah and za’atar are not the same. While they often contain similar ingredients and originate in similar parts of the world, they are completely different spice blends.
There are many versions of both of these classic spice blends and they are used in many of the same ways, which can make it even more confusing to tell them apart. However, za’atar is more herb-based, often containing oregano and thyme, as well as ground sesame seeds and sumac. And on the other hand, dukkah is heavily nut and seed based, often containing toasted hazelnuts, pistachios, or almonds.
I find that it helps to think of dukkah as more of a toasty nut and seed blend, and za’atar as an herb and spice blend.
How is dukkah pronounced?
Good question! While I pronounced it duck-ah for many years, the correct pronunciation according to the internet gods is doo-kah.
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Stinging Nettle & Hazelnut Dukkah Spice Blend with Calendula
Course: Condiments, Herb & Spice BlendsCuisine: Middle Eastern, EgyptianDifficulty: Easy2
cups25
minutesInspired by herbalist Rosalee de la Forêt’s Nettle Dukka recipe in Alchemy of Herbs, this take on the Egyptian nut & spice blend ups the flower power with a beautiful confetti of calendula petals. Plus, its incredible versatility makes it a must-have for your herbal pantry. Sprinkle it on everything for an extra boost of antioxidants and anti-inflammatory herbs and spices.
Ingredients
1/2 cup almonds or hazelnuts
2 tablespoons pumpkin seeds
2 tablespoons cumin seeds, whole
2 tablespoons coriander seeds, whole
1 tablespoon sesame seeds
1/4 cup nettle leaf, dried
2 tablespoons parsley, dried
1 teaspoon sea salt
1/4 teaspoon black pepper, ground
2 tablespoons calendula petals, dried
2 tablespoons nutritional yeast (optional)
- To serve:
olive oil
Directions
- Toast the nuts and seeds. I find the easiest way to toast nuts and seeds is over low-medium heat in a cast-iron pan on the stovetop. Since the nuts, whether you use hazelnuts or almonds, are much bigger than the seeds, I suggest toasting these separately.
Stir frequently with a wooden spoon or spatula until golden and fragrant (~2-4 minutes). Be careful to watch them as they can burn quickly.
After golden and fragrant, pour them onto a plate or sheet pan to cool a bit while you prepare the other ingredients. - Add all remaining ingredients to the food processor. Combine toasted nuts and seeds together with the remaining ingredients into a food processor. Pulse together until uniformly ground to the consistency of a coarse crumble or sprinkle. Be careful not to process to a paste.
**You may have to pick through the calendula flowers and compost any of the green bits. Aim for adding just the petals to your dukkah. - Let dukkah spice blend cool completely before storing. Spread the spice blend out onto a plate or sheet pan and let cool completely before storing in a glass jar with a tight-fitting lid.
- Sprinkle it on everything! To serve, add any amount of dukkah to a small bowl or plate and mix in enough olive oil until it forms a runny paste. Slather over fresh bread, roasted veggies, or anything else your heart desires.
Store in a cool and dry location out of direct sunlight. Use within 3-5 months.
Notes
- Don’t skip the toasting! Dry toasting the nuts & seeds in this recipe is what makes this mix shine by releasing & enhancing their flavor and fragrance. Don’t skip it! Dry toast the nuts separately from the seeds, as they’re bigger and will take longer. Nuts and seeds are best toasted in a skillet over low heat. Stir frequently and watch carefully. When they turn a golden toasty color and you’re in smell heaven, remove them from the heat. (For the nuts, their skins might become papery and start to flake off as they toast.)
- Other additions? Try adding a 1 teaspoon of dried mint leaves.
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DISCLAIMER: The information given in this article is intended for educational purposes only. Always consult with your healthcare practitioner before consuming certain herbs & medicinal foods, especially if pregnant, nursing, or taking any prescription medications.
