Moroccan Spice Blend

Moroccan Spice Blend

A warm, earthy spice mix balancing cumin, cinnamon, and ginger for tagines and roasts.

Total 8 min Makes 16 oz Calories 12/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This blend combines toasted ground spices with a touch of sweetness and heat, echoing the layered seasoning found in Moroccan tagines and grilled meats. Stir it into stews, rub it onto chicken or lamb before roasting, or whisk it into oil for a quick vegetable marinade. Keep it in a sealed jar to season meals for weeks.

Ingredients

  • 1/4 cup ground cumin
  • 1/4 cup ground coriander
  • 2 tablespoons ground ginger
  • 2 tablespoons ground cinnamon
  • 2 tablespoons sweet paprika
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground black pepper
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cayenne pepper
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cardamom

Method

  1. In a dry skillet over medium heat, toast the ground cumin and coriander, stirring constantly, until fragrant, about 1 to 2 minutes.

  2. Transfer the toasted cumin and coriander to a mixing bowl and let cool for 2 minutes.

  3. Add the ginger, cinnamon, paprika, turmeric, black pepper, salt, cayenne, allspice, cloves, and cardamom to the bowl.

  4. Whisk all the spices together until evenly combined and no streaks of color remain.

  5. Transfer the blend to an airtight jar and store in a cool, dark place for up to 3 months.

Rate this recipe

★ 3.9 (1)

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    Moroccan Spice Blend

    This blend combines toasted ground spices with a touch of sweetness and heat, echoing the layered seasoning found in Moroccan tagines and grilled meats. Stir it into stews, rub it onto chicken or lamb before roasting, or whisk it into oil for a quick vegetable marinade. Keep it in a sealed jar to season meals for weeks.

    8 min 16 oz 12 cal

    Ingredients

    • 1/4 cup ground cumin
    • 1/4 cup ground coriander
    • 2 tablespoons ground ginger
    • 2 tablespoons ground cinnamon
    • 2 tablespoons sweet paprika
    • 1 tablespoon ground turmeric
    • 1 tablespoon ground black pepper
    • 1 tablespoon kosher salt
    • 2 teaspoons ground cayenne pepper
    • 2 teaspoons ground allspice
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cardamom

    Method

    1. 1

      In a dry skillet over medium heat, toast the ground cumin and coriander, stirring constantly, until fragrant, about 1 to 2 minutes.

    2. 2

      Transfer the toasted cumin and coriander to a mixing bowl and let cool for 2 minutes.

    3. 3

      Add the ginger, cinnamon, paprika, turmeric, black pepper, salt, cayenne, allspice, cloves, and cardamom to the bowl.

    4. 4

      Whisk all the spices together until evenly combined and no streaks of color remain.

    5. 5

      Transfer the blend to an airtight jar and store in a cool, dark place for up to 3 months.