Moroccan Spice Rub

Moroccan Spice Rub

A warm, fragrant blend of toasted spices that seasons lamb, chicken, and roasted vegetables.

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 dry rub combines cumin, coriander, cinnamon, and paprika with a touch of cayenne for gentle heat. Toasting the whole seeds before grinding deepens the aroma, and the finished blend keeps well for weeks in a sealed jar. Rub it onto meats before grilling or roasting, or stir it into oil for a quick marinade.

Ingredients

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

Method

  1. Place the cumin and coriander seeds in a dry 9-inch skillet over medium heat and toast, shaking the pan often, until fragrant and lightly darkened, 2 to 3 minutes.

  2. Transfer the toasted seeds to a plate and let cool completely, about 5 minutes.

  3. Grind the cooled seeds to a fine powder using a spice grinder or mortar and pestle.

  4. In a bowl, whisk together the ground cumin and coriander with the paprika, ginger, cinnamon, turmeric, salt, black pepper, allspice, cayenne, and cloves until evenly combined.

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

Rate this recipe

★ 4.6 (1)

Moroccan Spice Rub

This dry rub combines cumin, coriander, cinnamon, and paprika with a touch of cayenne for gentle heat. Toasting the whole seeds before grinding deepens the aroma, and the finished blend keeps well for weeks in a sealed jar. Rub it onto meats before grilling or roasting, or stir it into oil for a quick marinade.

8 min 16 oz 12 cal

Ingredients

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

Method

  1. 1

    Place the cumin and coriander seeds in a dry 9-inch skillet over medium heat and toast, shaking the pan often, until fragrant and lightly darkened, 2 to 3 minutes.

  2. 2

    Transfer the toasted seeds to a plate and let cool completely, about 5 minutes.

  3. 3

    Grind the cooled seeds to a fine powder using a spice grinder or mortar and pestle.

  4. 4

    In a bowl, whisk together the ground cumin and coriander with the paprika, ginger, cinnamon, turmeric, salt, black pepper, allspice, cayenne, and cloves until evenly combined.

  5. 5

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