Quite a handful of you lovely people has been asking about this awesome spice blend ever since I used it for my cottage pie. It originated from a North African country, Morocco. This is a super underrated spice blend packed fulla aromatics and flavors. It is a great rub for seared or roast meat. It is traditionally used in Morocco mainly for stews and tajines.
In closing it is a great spice blend to have on hand and please do not buy those expensive store-bought ones. Make this spice blend and it makes all the difference.
Ingredients:
(Make 1/2 Cup)
Black Peppercorns, 1 TBSP
Allspice Berries, 1 TBSP
Cloves, 3
Green Cardamom, 3
Coriander Seeds, 1 TBSP
Cumin Seeds, 1 TBSP
Preferably True Cinnamon, 1 Inch
Nutmeg Freshly Grated, Pinch
Ginger Powder, 1 TSP
Turmeric Powder, 1 TSP
Smoked Paprika, 1 TSP
Cayenne, 1 TSP
Sea Salt, Pinch
Demerara Sugar, Pinch
Equipment:
Cast Iron Skillet / Pan
Spice Grinder
Directions:
Please visit my "How To Make Turmeric Powder" if you are intrigued about making your own.
In a skillet over medium heat, add black peppercorns, allspice berries, cloves, green cardamom, coriander seeds, cumin seeds and cinnamon.
Toast lightly until aromatic.
Transfer into a spice grinder.
Blitz until powder forms.
Grate in nutmeg.
Add in ginger powder, turmeric powder, smoked paprika, cayenne, salt & sugar.
Give it another blitz.
Transfer into a sterilized mason jar.
Cover tightly and store in a dry cool place.
I like to store my spices in the freezer so that they will last longer.
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